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Vegan Sweetpotato Chili with Creamy Coconut Rice

A great way to warm up on a cold day. This was a State Fair Recipe winner.
Prep Time: 10 mins
Cook Time: 25 mins
Print Recipe


  • 4 C diced sweetpotatoes
  • 1 large onion
  • 3 cloves garlic, minced
  • 1 large bell pepper
  • 1 can whole kernel corn
  • 1 can chili seasoned diced tomatoes
  • 1 can black beans, do not drain
  • 1 pkg taco seasoning mix
  • 1 t chili powder
  • 2 C vegetable stock
  • 1 C rice
  • 2 C coconut milk
  • 2 scallions/green onions, chopped
  • 2 T vegetable oil


  • heat oil in a large dutch oven.
  • Sauté onion, garlic and bell pepper until tender, about 5 mins.
  • Add sweetpotatoes and cook until lightly browned.
  • Add taco seasoning and stir.
  • Add corn, beans, tomatoes, stock and chili powder.
  • Reduce heat to low and cook 25 minutes until all vegetables are tender.


  • Combine coconut milk and rice in a saucepan with tight fitted lid. Bring to a boil. Cover and reduce heat. Cook for 20 minutes, until liquid is absorbed.
  • Serve chili topped with a scoop of chopped scallions.