Sweet Potato Chili

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This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!

  • Author: Yumna Jawad
  • Posted:

Sweet Potato Chili

By now you’ve probably gotten the hint that I love sweet potatoes! They have a low glycemic index so they give you that carb satisfaction without raising your blood sugar to the roof. Sorry to start out so medical on you with this blog post, but it’s the down and dirty of why I love sweet potatoes so much. And that’s why instead of using beef to make chili, I’ve created this sweet potato chili.

After you read the ingredients and nutrition facts and taste a bowl of this, you’ll certainly jump on the sweet potato chili wagon too! 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!

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This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

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.

This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

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.

This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

Tips to make sweet potato chili

  • 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.

It’s possible that I have a biased opinion, but it’s the best darn chili recipe I’ve ever made (or even tasted…just gonna put it out there!). It’s hearty, healthy and makes the tummy happy on cold fall/winter days!

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!

For more similar soup recipes, check out:

4.88 from 8 votes
This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!
Sweet Potato Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!

Course: Main Course
Cuisine: American
Keyword: dairy-free, grain-free, Healthy Chili, sugar-free, Vegan, Vegetarian
Servings: 4 servings
Calories: 459 kcal
Author: Yumna Jawad
Ingredients
  • 1 Tbsp olive oil
  • 1 red onion chopped
  • 2 large sweet potatoes peeled and chopped
  • 1 green bell pepper chopped
  • 4 garlic cloves minced
  • 2 Tbsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp dried Mexican oregano
  • 3 cups vegetable broth
  • 1 can (28 oz) diced (fire roasted) tomatoes, with its juices
  • 1 can (4.5 oz) chopped green chilis, with its juices
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • Juice of 1 lime
  • Garnishes: avocado and cilantro
Instructions
  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the red onions, sweet potatoes, bell pepper and garlic, season with salt and pepper. Stir to combine, and cook until the onions and translucent and the vegetables soften, about 5-7 minutes.
  3. Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
  4. Pour the vegetable broth, diced tomatoes with their juices, chopped green chilis with their juices, followed by the black beans, kidney beans and pinto beans. Stir to combine and bring mixture to a boil.
  5. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes until all the flavors are well-incorporated and the mixture is thick.
  6. Add the lime juice, season with salt and pepper.
  7. Garnish with avocados and fresh cilantro, if desired.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead Tips: 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. 

Substitutes: For best results, follow the recipe as is. However you can switch up the beans though and some of the spices if you prefer. 

Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.

Nutrition Facts
Sweet Potato Chili
Amount Per Serving (1 g)
Calories 459 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 2188mg 91%
Potassium 1339mg 38%
Total Carbohydrates 84g 28%
Dietary Fiber 25g 100%
Sugars 15g
Protein 21g 42%
Vitamin A 243.8%
Vitamin C 48.9%
Calcium 23.8%
Iron 45.8%
* Percent Daily Values are based on a 2000 calorie diet.
This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein. | Sweet Potato Recipes | vegetable Chili | Vegetarian Meals | #vegetarian #chili #vegetables #stew #feelgoodfoodie

Comments

  • Reply
    Dan
    February 11, 2018 at 3:06 pm

    One of the most flavorful chili’s I have tried and made! I believe I like it more than an original beef or chicken chili. The best part is it was really easy to make and took me about 30 minutes.

    • Reply
      Yumna Jawad
      February 11, 2018 at 4:26 pm

      That’s so great to hear Dan!! Thanks so much for the positive feedback. I really appreciate it 🙂

  • Reply
    Amal mackie
    January 19, 2018 at 9:12 am

    Your soups are amazing.

    • Reply
      Yumna Jawad
      January 19, 2018 at 12:15 pm

      Thank you!! 🙂

  • Reply
    Joann Beydoun
    January 15, 2018 at 8:54 pm

    It was AMAZING!! All kids and husband loved it and can’t wait for leftovers ???? great job Yumna!!

    • Reply
      Yumna Jawad
      January 15, 2018 at 9:17 pm

      Yay! That makes my heart happy! Thank you for trying it and sharing your feedback!! :))))

  • Reply
    Yumna Jawad
    January 15, 2018 at 6:20 pm

    Thank you so much love! 🙂 Glad you enjoyed it!

  • Reply
    Suz
    January 15, 2018 at 2:50 pm

    So earthy and delicious! I loved it!

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