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Mixed Bean and Sweet Potato Chili

Mixed Bean and Sweet Potato Chili Lr

So, lunch, people. I’ve been obsessed with finding half-decent vegan lunch ideas lately. For some reason, I think vegan lunch menus are especially difficult to come up with–maybe because lunch for the working/schooling population has to be quick, packable, and nutritionally dense (especially if you’re like my husband–6’5″ and frequently only gets a few minutes to eat).

Of course, everyone knows that beans are protein-dense, high in fiber, and just a great stick-to-your-ribs food.  But, uh…am I the only one who ever worries about the potentially noxious afternoon effects of a delicious bowl of chili?

Call me crazy, but somehow the addition of sweet potatoes to this chili makes me feel a little less…umm…dangerous? Somehow, in Lindsay’s brain, the sweet potatoes should help balance out all that protein with a few complex carbs. And, without going into too much detail, I’m pretty sure they did help.

Mixed Bean and Sweet Potato Chili

So, let’s talk about sweet potatoes. I’m not a sweet potato-ey person, you guys. I’m really not. I know it’s sad, but I pretty much only eat sweet potatoes when they’re in my mother-in-law’s amazing Thai curry. And even then, it’s a stretch. So, when I use sweet potatoes in any recipe, you can rest assured that you won’t get an overwhelming sweet potato flavor. In fact, you probably won’t even be able to taste the sweet potatoes in this recipe, if you chop ‘em small enough.

Mixed Bean and Sweet Potato Chili 3

So get yourself a bowl. You’re gonna love this stuff.

5.0 from 1 reviews
Mixed Bean and Sweet Potato Chili
Prep time
Cook time
Total time
Vegan chili with Boca crumbles, beans, corn, and sweet potatoes
Recipe type: Entree/Soup
Cuisine: Southwest
Serves: 4-6
  • 1 medium sweet potato, peeled and chopped into fine pieces
  • 1 cup water
  • 3 cups tomato sauce (or two 15-ounce cans), divided
  • ⅔ cup green bell pepper (about ½ of a medium pepper), finely chopped
  • 1½ cup onion, finely chopped (about ½ an onion)
  • 1 clove garlic, minced
  • 12 ounces Boca Veggie Crumbles (or your favorite meat substitute--Gardein is also good)
  • 1½ cup petit diced stewed tomatoes (or one 15-ounce can)
  • 1½ cup cooked black beans (or one 15-ounce can)
  • 1½ cup dark kidney beans (or one 15-ounce can)
  • ½ cup corn (frozen, fresh, or canned)
  • 1½ tablespoon ground cumin
  • ¾ teaspoon salt (or to taste, more if you aren't using canned ingredients)
  1. In a large pot, place half of your tomato sauce (about one 15-ounce can) along with water, and bring to a moderate boil.
  2. Add chopped sweet potato, and cook covered on medium heat, stirring every 2-3 minutes.
  3. When sweet potato is semi-softened (after about 15 minutes of cooking), add pepper, garlic, onion, and Boca crumbles to pot. Simmer for about 5 minutes.
  4. Add remaining ingredients and simmer for about 10 to 15 minutes until all ingredients have had a chance to get married and have babies.
  5. Serve hot with a big dollop of vegan sour cream (I used Tofutti) and chopped green onions, if desired.
This recipe is essentially oil-free. However, if you prefer a little extra flavor, you could saute your peppers, onions, and Boca crumbles in a little olive oil or coconut oil.
Additionally, if you desire a little extra spice in your chili, throw in a little cayenne, or pepper of your choice.

And last but not least, here’s some food for your thoughts:

“He that handleth a matter wisely shall find good: and whoso trusteth in the LORD, happy is he.” Proverbs 16:20 (King James Version)


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{ 4 comments… add one }

  • Mary March 5, 2014, 6:32 pm

    This looks absolutely divine! My SO is a potato-hater and sweet potatoes are even worse for him. I wonder if this recipe will win him over. I love sweet potatoes so I hope so! hehe

    • Lindsay March 7, 2014, 7:18 pm

      Thanks, Mary! I hope you get a chance to give it a try. :)

  • Camille March 12, 2014, 10:26 pm

    I’m not much of a potato person (not just sweets one, every kind aha) & i LOVED it.
    (i ran out of cumin so i used cayenne pepper &chili powder instead)
    Even my sister and mother fell for it, &they are not vegan at all. I’ve been vegetarian for 5years now &was thinking about being vegan. I’m so glad I found your site, everything looks delicious &simple to cook. (:

    Thanks to share your recipes/ideas with us, it is really helpful &I sure will try tons of them.

    • Lindsay March 13, 2014, 9:33 am

      Aww, thanks Camille! I’m so glad this recipe turned out for you. :)


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