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This sweet potato chili recipe takes less than an hour to make and is packed full of flavor and healthy ingredients. It’s my favorite type of vegan chili to make, and it’s grain-free, dairy free and fuss-free, so I have a feeling you’ll love it too! It’s the perfect bowl of hearty goodness as the weather gets colder.
This recipe is dairy-free, grain-free and sugar-free. But it’s full of flavor, full of protein and full of nutrient dense foods! I love using sweet potatoes instead of ground beef to make this vegan and yet so hearty!
How to make sweet potato chili
I like to simplify recipes whenever possible. So there’s a lot of chopping that happens to prepare for this recipe. But otherwise it pretty much just all goes in a pot in three stages. I start out with red onions, chopped sweet potatoes, green peppers and garlic with olive oil.
Once the vegetables soften, the second phase of ingredients that go in the pot are the spices. And this step is the most important I think! When it comes to chili, the more spices the merrier, so pile on that smoked paprika, cumin, chili powder and oregano because it’s about to spicy up in here! All those spices simmering with the vegetables gives it a deep smokey flavor that feels so heart-warming and so comforting, whether you’re vegetarian or not.
Next in the third phase of the throw-in-the-pot sweet potato chili making process is to add the broth, tomatoes, chilis and beans. I use a mix of kidney beans, pinto beans and black beans. You can use any combination of these beans or just one kind of you prefer.
All that is going to cook for half an hour until your house smells like a chili cook-off!
Say hurray to “Meatless Mondays” with this sweet potato chilli recipe that never fails to please any crowd. Or maybe you just want to have this on a random Tuesday, Or maybe you want to be like me and double the recipe and make it in that ginormous pot you inherited from your grandmother, so you can eat this sweet potato chili all week.
Tips for making the recipe well
- Evenly chop the vegetables. Each vegetable should be evenly chopped to make sure that they all cook efficiently and equally. This helps to make sure that each bite is consistent and no vegetables are undercooked.
- Be mindful of when you add the spices. The quantity of the spices matters and when they’re introduced in cooking process matters even more. For the best flavor, add the spies immediately in the beginning once the vegetables have slightly softened. If you wait until the end, you’re missing out on a lot of flavor.
- Don’t skip the toppings. The toppings for serving this sweet potato chili are just as important as the ingredients you used to make it. Add some acidity with a fresh squeeze of lime juice. Add a hint of freshness with cilantro leaves. Or make it creamy (and still vegan) with slices of avocados. These toppings all help enhance the flavor of the chili. Then, enjoy it with tortilla chips, corn bread of coleslaw.
Frequently asked questions
This chili doesn’t take long to prep, but if you like, you can chop everything up to 2 days in advance. Sweet potatoes can stay chopped at room temperature or in the fridge without getting spoiled.
You can store any leftovers in an airtight container in the fridge and it will last about 3-4 days. You can either reheat it on the stovetop or in the microwave. This chili also freezes really well, so I often make a double batch.
I used a mixture of black, kidney and pinto beans in my sweet potato chili for some added variety. You can use one type or different types – whatever you prefer!
For more soup recipes, check out:
- Easy White Chicken Chili
- Vegetarian Tortilla Soup
- Mediterranean White Bean Soup
- Easy Ravioli Soup
- Chicken Lemon Orzo Soup
If you make this healthy-ish feel good Sweet Potato Chili recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Sweet Potato Chili
- 1 tablespoon olive oil
- 1 red onion chopped
- 2 large sweet potatoes peeled and chopped
- 1 green bell pepper seeded and chopped
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon dried Mexican oregano
- 2 cups vegetable broth
- 2 cans (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) diced (fire roasted) tomatoes, with its juices
- 1 can (4.5 oz) chopped green chilis, with its juices
- Diced avocados for serving
- Fresh cilantro for serving
- Sliced jalapeños for serving
- In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the red onions, sweet potatoes, bell pepper and garlic, season with salt and pepper. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
- Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
- Pour the vegetable broth, kidney beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes, stirring a couple times until until the vegetables continue to soften and the mixture is thickened.
- Ladle into bowls and serve with diced avocados, fresh cilantro and/or sliced jalapeños, if desired.