These vegan chilli stuffed sweet potatoes make the perfect weeknight meal for the entire family. The chilli is made with canned goods and tofu to make it both vegan and gluten free.
Easy, vegan stuffed sweet potatoes with chilli
Delicious chilli sin carne made with mostly pantry items, crumbled tofu and mexican spices (try this homemade mexican seasoning). This vegan chilli is ready 35 minutes and makes the perfect weeknight dinner.
You can also make more of this chilli, which is great for meal prepping and the perfect freezer meal. You could totally double the quantities and keep some in your freezer for busy days.
3 ways to cook sweet potatoes
To make vegan stuffed sweet potatoes, chose 1 of 3 different ways to cook them. The quickest way to cook sweet potatoes is microwaving them.
Before you cook the sweet potatoes, remember to wash them thoroughly.
The first step is to prick the sweet potatoes with a fork.
- How to cook sweet potatoes in the microwave
This is the easiest and quickest way to cook your sweet potatoes. Place them in a container that has a lid and cover the bottom with hot water. Place the lid onto the container without closing it. Microwave at 800W for 5 to 7 minutes. Insert a knife after 5 minutes to test whether the potato is cooked. If not, microwave in 30 second intervals until it is.
- How to cook sweet potatoes in boiling water
Simply cook them in boiling water for 20 to 25 minutes until tender.
- How to cook sweet potatoes in the oven
Preheat your oven to 200°C and bake the sweet potatoes for 45 to 50 minutes (right potato on the right image). Use a knife to test if they are tender. If not bake 5 more minutes.
Easy vegan chilli recipe
Time needed: 30 minutes.
You can make this vegan chilli recipe in 5 easy steps! It great for vegan stuffed sweet potatoes, over rice, with taco shells or tortillas.
- Start with the onion
Peel and dice the onion. Sauté the onion in a large pot with some olive oil.
- Add the tofu
Crumble the tofu between your hands and add it to the pot.
- Drain the canned ingredients
Drain and rinse the canned kidney beans and corn.
- Simmer the vegan chilli
Add the diced tomatoes, kidney beans, corn and seasoning to the pot. Simmer for 15 minutes.
Homemade Mexican seasoning
Personally I like to make my own mexican seasoning. Store-bought seasonings can contain gluten or dairy in form of wheat starch, "modified" starch or milk powder. Plus it's super easy to make and requires only 7 spices that you most probably already have at home! You can find the recipe for my homemade mexican seasoning recipe right here.
4 other ways to serve vegan chilli
You can use this chilli recipe to make vegan stuffed sweet potatoes or eat it with taco shells, tortillas, lettuce or rice.
- Taco shells: these usually only have 3 ingredient (water, corn and salt) and are naturally gluten free. Simply bake them in the oven until crispy.
- Soft gluten free tortillas: I like to have some store-bought gluten free tortillas at home for a quick and easy weeknight dinner.
- Lettuce: use lettuce leaves to make lettuce wraps.
- Rice: vegan chilli is always great over rice.
Optional chilli topping: the BEST vegan garlic sauce
Some people like to serve their vegan stuffed sweet potatoes with an additional sauce. My favorite is without a doubt this vegan roasted garlic sauce.
Vegan chilli recipe substitutions
- Tofu: If you are avoiding soy, an easy substitution for tofu are canned lentils. Rinse and drain the lentils before adding them to the pot. No need to be worried about your protein intake since lentils are packed with protein as well. Note that you might not have that minced meat texture.
- Kidney beans: you can swap the kidney beans for any other type of canned beans you have on hand (e.g., black beans).
How to store vegan chilli
Store the vegan chilli in an air-tight container in the fridge for up to 5 days.
Can I freeze vegan chilli?
You can freeze the chilli in freezer-proof containers for up to 6 months. I recommend freezing individual portions for easy lunches as well.
More easy vegan dinner ideas
- Vegan quinoa and kidney bean patties
- Sweet potato, spinach and quinoa salad
- Pasta with the BEST tomato sauce (from canned tomatoes)
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.
Vegan Stuffed Sweet Potatoes With Chilli
- Large pot
- Small pot or microwave or oven
- 2 red onions
- Olive oil
- 400 g firm tofu
- 1 can kidney beans (approx. 250 g net drained weight)
- 1 can corn (approx. 250 g net drained weight)
- 2 cans diced tomatoes (400 g each) or 800 ml pureed tomatoes
- 4 sweet potatoes
- 1 tablespoon Mexican seasoning*
- Cilantro optional
- The best vegan garlic sauce** optional
Make the vegan chilli
- Peel and dice the onion.
- Heat a large pot with olive oil. When hot, sauté the onion until translucent.
- Crumble the tofu between your hands and add it to the pot. Sauté for 5 minutes.
- Drain and rinse the canned kidney beans and corn.
- Add the diced tomatoes, kidney beans, corn and seasoning to the pot. Simmer for 15 minutes.
Cook the sweet potatoes
- Prick the sweet potatoes with a fork several times on every side.
- Wash the sweet potatoes thoroughly. You can use a soft brush to do so.
- Steam the sweet potatoes in the microwave. Put maximum 2 sweet potatoes in a container that has a lid and cover the bottom with hot water. Place the lid onto the container without closing it. Microwave at 800W for 5-7 minutes. Insert a knife after 5 minutes to test whether the potato is cooked. If not, microwave in 30 second intervals until it is.Or cook them in boiling water for 20-25 minutes until tender.Or bake them in the oven for 45-50 minutes at 200°C.