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Slow roasted sweet potatoes with vegan chili

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x



4 medium sweet potatoes

Spice Mix:

1 tablespoon cornstarch

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/4 teaspoon ground black pepper


2 tablespoons canola oil

1 medium yellow onion, diced

1 medium green bell pepper, diced

1 small jalapeno pepper, minced

1, 15 ounce can pinto beans, drained

1, 15 ounce can kidney beans, drained

1, 15 ounce can tomato sauce + 1/2 cup water

1 tablespoon red wine vinegar

Optional Toppings:

Diced red onion


Pickled jalapenos

Sliced Scallions


Preheat oven to 425°F. Wrap sweet potatoes in foil and place on baking sheet. Roast in oven for 1 hour or until a knife can easily go into the center. 

Mix up the seasonings for the spice mix in a bowl and set aside. 

In a medium sized Dutch oven over medium heat, add canola oil. 

After 2 minutes, add onions, bell peppers, and jalapenos and saute for 5 minutes or until soft. 

Add all beans, tomato sauce, water, and spice mix and bring to a boil, then immediately turn heat to low and simmer until the sweet potatoes are done. Then stir in the red wine vinegar. 

When the sweet potatoes are done, carefully remove from the foil, cut down the middle and separate the halves – add chili on top with toppings. 


If your chili starts to thicken up too quickly, you can add a 1/4 of water to thin it out.