Sweet Potato Chili with Cornbread

VG - GF - RF
Serving Size:

This completely meatless spicy sweet potato black bean chili is so hearty and satisfying, you don't miss the meat! Which pairs perfectly with fluffy and sweet gluten free cornbread! The perfect dinner combination for colder days!

Sweet Potato Black Bean Chili

  • 1 tbsp olive oil
  • 1 medium diced red onion
  • 1 large diced bell pepper
  • 1 diced poblano pepper
  • 1 8 oz package of mushrooms diced
  • 5 cloves minced garlic
  • 1 large diced sweet potato
  • 1 14 oz can fire roasted tomatoes
  • 2 15 oz cans of black beans
  • 2 15 oz cans of dark red kidney beans
  • 4 cups low sodium vegetable stock
  • 2 tbsp chipotle in adobo sauce
  • 1 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper


  • 2 cups cornmeal
  • 1 1/2 cups gluten free baking flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups plain non-dairy milk
  • 2 tbsp apple cider vinegar
  • 1/2 cup maple syrup
  • 2 tbsp coconut sugar
  • 1/2 cup melted vegan butter

Serving Suggestion:

Top Chili with avocado and fresh cilantro, and top cornbread with vegan butter!

How To:

  1. Start by preheating your oven to 350 degrees Fahrenheit. You want to start with preparing the cornbread. .
  2. To small mixing bowl add your non-dairy milk and apple cider vinegar. Whisk to combine and let sit for about 5 minutes, it will slightly curdle, this is your buttermilk.
  3. Next, to a large mixing bowl, add all of your cornbread dry ingredients, flour, cornmeal, baking powder, baking soda, salt and coconut sugar. Stir to combine.
  4. To the same mixing bowl add your maple syrup and melted vegan butter. Then add your buttermilk slowly, whisking while you pour.
  5. Whisk until fully combined, do not over mix, if there are small lumps that is okay.
  6. Add to a greased or lined square baking pan and bake for 40 minutes or until a tooth pick test comes out clean.
  7. While cornbread is baking, to a large pot, add 1 tbsp extra virgin olive oil and bring to medium heat. Once heated, add your diced red onion, cook for 2-3 minutes until soft.
  8. Next, add your diced bell pepper, diced poblano, minced garlic and diced mushrooms. Stir and continue to cook for another 4-5 minutes, until all of the moisture from the fresh peppers and mushrooms is cooked out.
  9. Then, add your diced sweet potato and stir. While your vegetables are cooking create your spice mixture by combining all of your dry spice ingredients. Stir to combine and spinkle over your vegetables. Then add your chipotle in adobo sauce. Stir again until fully combined.
  10. Then add your fire roasted tomatoes, black beans, kidney beans and vegetable stock and stir. Bring chili to a boil and then reduce heat to simmer on low. Cover the pot and let cook for about 30-35 minutes stirring every 5 or so minutes to make sure the chili doesn't stick to the bottom of the pan.
  11. Once cooked, taste test to make sure it is seasoned to your liking and the sweet potatoes are cooked. If sweet potatoes are still firm, let cook for an additional 5 minutes.
  12. When your cornbread is done, remove from oven to let cook for at least 10-15 minutes. Once cooled, remove from pan and slice. When your chili is done, serve hot with warm cornbread and enjoy!

a sip

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