Perfect Smoky Sweet Potato Vegan Chili

Perfect Smoky Sweet Potato Vegan Chili

Sweet, smoky, and hearty vegan chili to warm you up, even on the coldest day! Making this a summertime meal instead? Top your favorite Dr. Praeger’s Veggie Burger with a scoop of chili for the ultimate messy-delicious stack!

Servings 2 people


For the chili:

  • 2 tbsp. avocado oil, divided
  • 1 package Dr. Praeger’s Perfect Plant Based Ground, thawed
  • ½ red onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeds removed and diced
  • 1 sweet potato, peeled and diced
  • 2 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. cumin
  • ½ tsp. cayenne
  • ½ tsp. dried oregano
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1 (16 oz) can black beans, drained and rinsed
  • 2 (16 oz) cans diced tomatoes
  • ½ cup vegetable broth or water
  • 1 tbsp. tomato paste

For serving:

  • ½ cup cilantro, to serve
  • 2 avocados diced, to serve


  • Add 1 tablespoon avocado oil to a heavy stockpot or Dutch oven over medium heat. Add Perfect Grounds and use a spoon to break up. Lightly brown Perfect Grounds for 7-10 minutes. Carefully pour into a bowl and set aside.
  • Return pot to medium heat and add remaining tablespoon avocado oil. Add onion, garlic, bell pepper, and jalapeno and sauté for 5 minutes. Stir in sweet potato and cook an additional 5 minutes.
  • Add all remaining ingredients to Dutch oven including browned Perfect Grounds. Bring mixture to a gentle boil, reduce heat to a simmer, and cook for 30-40 minutes, or until sweet potato are fork tender and chili is thick and hearty.
  • Divide chili into bowls and garnish with cilantro and avocado. Enjoy!