Smoky, sweet, spicy AND healthy! This vegan chili is delectably delicious and is also gluten-free. Make it as mild or spicy as you’d like. 

Full Printable Recipe below! This is one of my favorite vegan dishes since it’s packed full of flavor. I hope you enjoy it as much as I do. Let me know if you make it by tagging @MintPersonalChef and Happy Eating!

-Chef Julie

FULL Meal Prep Academy Course

FREE 5 day Meal Prep Challenge:

Facebook Meal Prep Community:


Print Recipe
5 from 2 votes

Chipotle Sweet Potato Chili Recipe

How to make Chipotle sweet potato chili (vegan & gluten-free)
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Diet: Vegan
Keyword: chili, chipotle, easy recipe, gluten-free, non-dairy, spicy, sweet potato, vegan, vegetarian
Servings: 8 people
Calories: 360kcal


  • 2 Each Medium-sized sweet potatoes small diced
  • 1 Each Red Onion small diced
  • 5-8 Each Garlic cloves minced
  • 1 Each Red bell pepper small diced
  • 1 Each Green bell pepper small diced
  • 1 Bunch Kale stemmed and diced
  • 1/2 Each Lime
  • 1 Can Tomato sauce 15 ounce
  • 1 Can Black Beans 15 ounce, drained and rinsed  
  • 1 Can Red kidney beans 15 ounce, drained and rinsed
  • 1 Tbsp. Chipotle in Adobo sauce (depending how spicy, for mild to slightly spicy use 1-2 tsp. of the liquid.)  Warning: Be careful! Chipotle is very spicy on its own.
  • 1 Quart Vegetable broth (about 4 cups)
  • 1 Tbsp Chili powder
  • 1 Tbsp Oregano dried
  • 3-4 Tbps Olive oil
  • Salt & pepper To Taste
  • Green onions or Cilantro To Garnish, if desired


  • Prepare the mise en place (AKA chop all the produce)
  • Heat a pot on medium-high heat and add the oil.
  • Saute the onion and bell peppers until lightly browned, season with salt and pepper.
  • Add in the garlic, chili powder and oregano, stirring occasionally for a couple more minutes.
  • Add in the tomato sauce, vegetable stock, lime juice, and chipotle. Bring up to a boil, stirring occasionally.
  • Once it’s boiling, then turn down to a simmer and add in the beans and kale. Add the kale in batches until it cooks down if needed.
  • Cook until the sweet potatoes are soft and tender. Top with more broth or water if needed while cooking.
  • Taste and adjust seasonings if needed. Add more chipotle if more spice is desired.
    (Warning: Be careful! Chipotle is very spicy on its own.)
  • Voila, your chili is ready to be savored!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


  • Once it’s ready, spoon into glass meal prep containers to cool down quickly before placing it in the fridge. 
  • Add some vegan sour cream or cheese on top 
  • Switch out the black/kidney beans for your favorite
  • Use red wine vinegar instead of the lime if desired 
  • Enjoy for up to 10 days in the fridge or 3 months in the freezer.


Calories: 360kcal