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Vegan Sweet Potato Chili Sin Carne

One of our all-time favorites, chili sin carne.

Nick loves it with nacho chips, I usually have it with rice and avocado. It's a beautifully balanced rich flavor of sweet and spicy and it takes less than 1h to make.

🍽 Serves 4-5

🕘 40-45 minutes


  • 1 red onion

  • 1 large sweet potato

  • 2 small red capsicums/bell peppers

  • 1 tsp extra virgin olive oil

  • 1 tsp cumin powder

  • 1 tsp sweet paprika

  • 1 tsp smoked paprika

  • ½ tsp coriander seeds powder

  • ½ tsp chili powder

  • ¼ tsp cinnamon

  • 1 can black beans / 1 ½ cups cooked black beans

  • 1 can kidney beans / 1 ½ cups cooked kidney beans

  • 2 Tbsp tomato paste

  • 1 can chopped tomatoes

  • 2 Tbsp soy sauce

  • 1 tsp raw sugar

  • 1 cup vegetable stock

  • 1 tsp salt

  • 2 small squares of dark chocolate (approx. 10g) - optional

  • Juice from 1 lime

  • 2 avocado (chopped)

  • Bunch of fresh coriander

  • Corn chips


• You can sub. sweet potato for pumpkin

• Dark chocolate adds richness and depth, so I highly recommend adding it, but it is optional 🙂

• Perfect for freezing and great for lunch the next day.


  1. Prepare all the ingredients. Chop the vegetables into small cubes.

  2. In a large frying pan, heat olive oil and add red onion. Sauté for 3 minutes. Add sweet potato and sauté for another 5 min. Stir occasionally. Add capsicum and sauté for 2 more minutes.

  3. Add all the spices and mix well until combined. Add kidney beans and black beans. Stir until well combined.

  4. Add tomato paste, chopped tomatoes, soy sauce, raw sugar, salt, and vegetable stock. Mix well. Simmer for 20 min on medium-low heat or until sweet potatoes are soft.

  5. Add dark chocolate and lime juice and mix well. Taste and add salt and chili if needed.

  6. Serve with rice, corn chips, avocado, and fresh coriander.

  7. Enjoy! 💚


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