Want to impress a crowd with an incredible vegan dish? This chili is the perfect choice! Make a batch of The Best Vegan Cornbread to go with it and you’re set.
How to make it
This chili is so easy to make!
Special Tips & Instructions
How to make it in an Instant Pot: Saute the onion, then the garlic and sweet potato in the Instant Pot, then add the spices. Add the diced tomatoes, black beans and water. Stir, seal and cook for 8 minutes at high pressure. How to make in a Slow Cooker: Add all ingredients to slow cooker/crock pot and cook on high for 4-5 hours, or 7-8 hours on low. Veggie Swaps: Swap butternut squash for the sweet potato for a change (YUM!). You can also add about 2 cups of chopped spinach or kale near the end of cooking for some green goodness.
What to serve with chili
I love this sweet potato black bean chili with chopped avocado, cilantro and green onions. And a side of vegan cornbread, of course! Other options: vegan sour cream, sprinkle of non-dairy cheese shreds, tortilla chips, guacamole, diced red onion, or a scoop of brown rice.
If you want a more traditional, “meaty” chili, make sure to check out my award winning Ultimate Vegan Chili! This post contains affiliate links. Read my full disclosure here. *The recipe was originally posted February 2017 and has been updated with better photos/writing and recipe March 2020.
