Vegan Sweet Potato White Bean Chilli
Cuisine: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Warming and hearty chilli topped with cashew sour cream.
  • Medium sized sweet potato
  • Small yellow onion
  • Bell pepper
  • 1 can black beans (14 oz)
  • 1 can white beans (14 oz) - Sub kidney beans or chickpeas!
  • Tin diced tomatoes (28 oz) - or about 3 cups chopped fresh tomatoes
  • 2 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 2 tsp oregeno
  • 2 tsp cocoa powder (optional)
  • Toppings:
  • Cilantro
  • Avocado
  • Cashew Sour Cream (recipe below)
  • Cashew Sour Cream:
  • 1½ Cup Soaked Cashews
  • ¾ Cup Water
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Apple Cider Vinegar
  1. Peel and chop the sweet potato and onion. Add a small amount of water or vegetable broth to a large pot and let them simmer until the onion is translucent (about 10 mins).
  2. Chop the pepper and add it to the pot with the rest of the ingredients. Let it simmer for 40 - 60 minutes, until the sweet potato is cooked and the chilli smells flavourful. Enjoy!
  3. To make the cashew sour cream add all ingredients to a high speed blender and blend until smooth. It is important to make the full recipe and save leftovers. By making less there is not enough in the blender for the blades to catch and the cream comes out chunky!
*This will likely take shorter than an hour, but the longer you let it simmer the more flavourful it will be! (I find it even better the next day)
Recipe by Plentyfull Vegan at