Vegan food blog from Hamburg
Vegan recipes

Vegan sweet potato chili with cocoa

A vegan chili to tuck into. Simple ingredients, easy preparation, filling and beneficial. This is how I imagine the ideal chili. So I grabbed all my favorite ingredients for such a creation and out came this vegan sweet potato chili with cacao. Yes, read correctly! There is no baking here today, nor does the chocolatey flavor come through particularly dominantly. The cocoa powder in this recipe rather provides a pleasant bitter note and ideally rounds off the dish.

Not for the body, but also the wallet, our chili is a boon. For a portion only a few euros come together. Also for Meal Prep this recipe is perfect and the next day it usually tastes even better, because then the spices could infuse so really nice.

But let's start at the very beginning. Namely, with the basic ingredients for just about any savory recipe - in my world. Onions and garlic luach. Just the smell that wafts through the kitchen when you sauté these two ingredients together is absolutely delightful, isn't it? Then we add all our fine spices such as paprika powder, turmeric, cumin, salt, pepper and, as promised, the cocoa. After these have also been briefly roasted, many small sweet potato cubes join in the toft and are infused with canned tomatoes as well as water.

Now we have to wait a short while and quickly do what fits into a short 20 minutes. Because then we're already moving on and our legumes like kidney beans, chickpeas or black beans come into the pot with corn. Fold in briefly and you are ready to serve. As a topping, I highly recommend fresh lemon juice, herbs of your choice and also a blob of unsweetened vegan yogurt alternative. Delightful - have a good time with it!




Amount for servings

  • 1 onion
  • 2 garlic cloves
  • 800 g sweet potato
  • 1 tablespoon paprika powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon cumin
  • 1 tablespoon cocoa powder
  • 1 tsp pepper
  • 1 tsp salt
  • 400 g canned tomatoes
  • 400 ml water
  • 200 g cooked corn
  • 200 g cooked kidney beans
  • 4 tsp lemon juice
  • 4 tsp parsley, basil or coriander
  • 4 tablespoons vegan yogurt alternative without sugar



  1. Peel and chop the onion and garlic.
  2. Now peel the sweet potato and cut into bite-sized cubes.
  3. In a large pot, sauté the onion and garlic in a little water or oil for about 2 minutes.
  4. Then add the spices and stir in.
  5. Then add the sweet potato cubes, canned tomatoes and water and stir in.
  6. Bring the whole thing to a boil and simmer for about 20 minutes until the sweet potatoes are cooked.
  7. Then add the corn and kidney beans, fold in and let the whole thing sit for another 5 minutes with the lid closed to warm up. Season with salt and pepper if necessary
  8. To serve, dress with the toppings.
  9. Tip

    Instead of sweet potatoes, use regular potatoes or pumpkin.

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