This chili is so warming and delicious! The fresh cilantro and protein-rich black beans make for a satisfying combination perfectly mixed into a sweet potato base.

High Protein Sweet Potato Chili [Vegan, Gluten-Free]








  • 1 tablespoon avocado or olive oil
  • 1 onion chopped
  • 3 sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 cloves garlic finely minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 3-4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1, 25-ounce can black beans
  • 1 tablespoon fresh cilantro chopped and extra to garnish
  • Optional toppings: avocado, quinoa, etc


  1. Preheat pan to medium heat. Add avocado oil and onion and sauté for 8 minutes until translucent. Add sweet potatoes, garlic, and spices and cook for 2 minutes.
  2. Add broth and bring to a boil. Turn heat down to medium-low and simmer for 20 minutes until sweet potatoes are soft.
  3. Mash most of them with the potato masher, add 1 tablespoon chopped cilantro and beans to heat through - about 5 minutes.
  4. Serve with additional cilantro, avocado and optional over quinoa.

Nutritional Information

Per Serving: Calories: 191 | Carbs: 23 g | Fat: 4 g | Protein: 17 g | Sodium: 483 mg | Sugar: 3 g Optional ingredients not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.