OAA Plant-Based Recipe of the Month: Fall Sweet Potato Chili
This hearty Fall Sweet Potato Chili is a cozy, flavor-packed twist on a classic. Filled with tender sweet potatoes, colorful bell peppers, and protein-rich beans, this one-pot vegetarian chili is both satisfying and nourishing. A hint of cocoa powder and cinnamon deepens the flavor, while chili powder and cayenne add just the right kick of heat. It’s perfect for meal prep, easy weeknight dinners, or warming up on a chilly day.
Serve it with a sprinkle of green onions or cilantro for a fresh finish — and don’t forget your favorite crusty bread or tortilla chips for dipping!
Ingredients:
1 tablespoon olive oil
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
Salt and freshly ground black pepper
4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
1 large can (28 ounces) diced tomatoes, with their juices*
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
2 cups vegetable broth
Suggested garnishes: thinly sliced green onions and/or chopped cilantro
Directions:
In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste.
Divide the chili into individual bowls, garnish and serve.
A Note on Compassionate Eating
At OAA, we believe food can be both delicious and kind. Choosing plant-based meals like this one helps reduce the demand for factory-farmed animal products and supports a more compassionate food system. Every small choice adds up — and yes, that includes your Tuesday night pasta.
Learn More About the Bigger Impact
Our food choices don’t just affect animals—they also affect the planet we share. Industrial animal agriculture is one of the leading drivers of climate change, deforestation, and water pollution. To explore how compassionate eating supports a healthier environment for all, visit our Advocacy page on Climate Change.
Let us know if you try this recipe by tagging us on social media. Happy cooking!
Source: Cookie + Kate
