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–+ servings
A hearty vegan chili with beans and veggies.

Vegan Fall Harvest Chili

This simple vegan chili leans on pantry staples—beans, tomatoes, broth—and builds comfort with sweet potato and warming spice. It’s weeknight-easy, meal-prep friendly, and finishes beautifully with a well-seasoned, gently thickened broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups
Cuisine Modern Fusion
Servings 2 people
Calories 339 kcal
Occasion Comfort Food, Quick + Easy

Equipment

  • Medium/large pot
  • Cutting Board & Knife
  • Can opener
  • Measuring Cups & Spoons
  • Wooden Spoon

Ingredients
  

Produce + Aromatics

  • 1 onion diced
  • 2 garlic cloves minced
  • 1 sweet potato peeled and cubed

Canned + Pantry

  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes
  • 2 cups vegetable broth

Spices + Seasoning

  • 1 tsp chili powder
  • ½ tsp cinnamon
  • Salt to taste
  • Black pepper to taste

Instructions
 

Sauté the aromatics

  • Add onion to a pot over medium heat and cook until softened, then stir in garlic until fragrant.

Add spices

  • Stir in chili powder and cinnamon so they coat the onion and bloom briefly.

Build the chili

  • Add sweet potato, black beans, diced tomatoes, and vegetable broth. Stir well.

Simmer until tender

  • Bring to a gentle boil, reduce to a simmer, and cook until the sweet potato is fork-tender and the chili slightly thickens.

Season + serve

  • Taste and season with salt and pepper until balanced, then serve hot.

Nutrition

Calories: 339kcalCarbohydrates: 71gProtein: 15gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1043mgPotassium: 1325mgFiber: 18gSugar: 14gVitamin A: 17079IUVitamin C: 27mgCalcium: 158mgIron: 6mg
Keyword black bean sweet potato chili, easy black bean chili with diced tomatoes, easy vegan chili recipe, one pot vegan chili for fall weeknights, vegan fall harvest chili
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