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–+ servings
MixedByNic Recipe

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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A hearty vegan chili with beans and veggies.
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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