Sweet Potato Chili
Updated Mar 07, 2026
Sweet Potato Chili combines sweet potatoes, black beans, tomatoes, green chiles, onion, and bell pepper, simmered with chili powder, cumin, and smoked paprika.
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sweet potato chili is so filling and soo good!
I make chili a lot during the colder months, but I don’t always want something heavy with meat. This vegetarian sweet potato chili is one of my favorites for fall, right up there with my Vegan Lentil Chili.
The sweet potatoes cook down and thicken the pot as they soften, and the black beans make it hearty enough to stand on its own. I like that this sweet potato chili uses pantry spices and canned tomatoes, so it’s easy to pull together without planning much ahead. It’s also freezer-friendly, so I can have it on hand for those nights when I don’t want to cook. And this chili recipe with sweet potatoes is a fun twist on the classic that doesn’t stray too far from the original.
Happy Cooking!
– Yumna
Sweet Potato Chili Ingredients
- Sweet potatoes. These are the base of the chili and help naturally thicken the pot as they cook down. Cut them into small ½-inch pieces so they soften evenly while the chili simmers. Orange-fleshed sweet potatoes (often labeled garnet or jewel) work best here.
- Vegetables. Onion, green bell pepper, and garlic. A yellow onion works best for chili, but white onion is fine too. If you don’t have a green bell pepper, red or yellow peppers can be used instead.
- Spices. Chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Chili powder carries most of the flavor, so use one you like. Smoked paprika adds a subtle smokiness without needing chipotle peppers.
- Beans and tomatoes. Black beans, fire roasted diced tomatoes, and chopped green chiles. Rinse and drain the black beans to remove excess sodium and starch. Fire roasted tomatoes add more depth than regular diced tomatoes.
- Liquid. Low-sodium vegetable broth. Using low-sodium broth lets you control the salt level as the chili simmers.
- For serving. Avocado and fresh cilantro. These are optional but add freshness when serving.
How to Make Sweet Potato Chili
Recipe Video Tutorial
The recipe has been slightly updated and is now made with black beans instead of kidney beans, but either bean will work!
Sweet Potato Chili Recipe
Sweet Potato Chili made with sweet potatoes, black beans, fire roasted tomatoes, green chiles, and spices simmered in vegetable broth and topped with avocado and cilantro.
Video
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 large sweet potatoes peeled and chopped into ½ inch pieces
- 1 green bell pepper seeded and diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz can black beans rinsed and drained
- 1 28 oz can fire roasted diced tomatoes with its juices
- 1 4.5 oz can chopped green chilis with its juices
- Avocados diced, for serving
- Fresh cilantro for serving
Instructions
- In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. 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, oregano, salt and pepper, and stir to coat the vegetables.
- Pour the vegetable broth, black 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 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
- Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Equipment
Notes
Recipe makes about 8 cups
My Top Tip: Make it thicker. If you like a thicker chili, you can use a wooden spoon to mash some of the potatoes and beans against the side of the pot. This releases the starches and will thicken the liquid as the chili cooks.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. You can either reheat it on the stovetop or in the microwave.
Freezing: Transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a pan on the stovetop or in the microwave until warmed through. (You may need to add a bit of broth or water to loosen up the chili as it can thicken while frozen.)
Nutrition
Serving: 1serving, Calories: 472kcal, Carbohydrates: 90g, Protein: 19g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1994mg, Potassium: 1497mg, Fiber: 26g, Sugar: 15g, Vitamin A: 26772IU, Vitamin C: 51mg, Calcium: 245mg, Iron: 9mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add corn. For a little extra sweetness and color, add frozen corn when you add the beans and tomatoes to the pot.
- Up the smoky flavor. This has nice flavor from fire-roasted tomatoes and smoked paprika, but to spice it up even more, add 1 tablespoon of chopped chipotle peppers in adobo.
Recipe Tips
- 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.
- Bloom the spices. Allowing the spices to toast for a bit before you introduce the liquid will really amplify the flavor. You want to toast, stirring often, for about 1 minute.
- 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 squeeze of lime juice. Add a hint of freshness with cilantro leaves. Or make it creamy (and still vegan) with slices of avocados.
- Use orange or red sweet potatoes. Japanese sweet potatoes and other white or purple fleshed sweet potatoes are delicious, but they have a higher starch content than orange and red varieties. In a chili recipe with sweet potatoes, the smoother, creamier texture of orange and red sweet potatoes is best.
Serving Ideas
- Cornbread: A classic pairing with chili! I love to serve this vegetarian sweet potato chili with a side of my vegan cornbread.
- Dinner rolls: Both my homemade dinner rolls and garlic and herb skillet dinner rolls do an excellent job soaking up the flavorful tomato sauce left at the bottom of a bowl of chili.
- Crispy tortilla strips: Cut a few tortillas homemade flour tortillas if you’re feeling ambitious! Into strips. Coat a baking sheet with oil or cooking spray, place the tortilla strips on the sheet in an even layer, and spray the tops with additional oil. Bake in a 400ºF oven for about 10 minutes, or until they’re crispy and lightly browned.
Comments
I made this, but I replaced all the seasoning for 1 packet of McCormick Chili Seasoning Mix. Otherwise you can spend a fortune on individual bottles of seasoning. It turned out great!
I’m so happy it turned out great for you, Jim!
Hi, would chorizo be good in this? I have some I need to use. Looks so good! Thanks!
Hi there! I don’t eat pork so I’m not sure if chorizo would be good in this chili. So sorry!
This looks amazing. I’m very excited to try it out. If I wanted to add protein such as ground beef, do I cook that first then add all the other ingredients?
Yes, that’s when I would add the ground beef. Depending on how lean your beef is, you may want to drain the fat before adding the vegetables. Hope that helps! Enjoy!
My family loved the chili. It was so delicious and easy to make. Definitely repeating this recipe. 🥰😋
Aww, that makes me so happy to hear!! Thank you, Julia!
Loved it! My husband was skeptical but went back for seconds! It’s a winner.
Love that! So glad it was a hit at your house. Thank you, Janis!
Can you make this in a crock pot? And if so would you change anything? Or just put everything in and turn on low?
Yes, but it would work best in one that has a sauté function so you can follow the recipe as written, then set it to slow cook on low for 3 to 4 hours.
I’m going to make this recipe soon..I like your videos and photos. Your recipes allow for modification which is great if a person has to add or remove certain ingredients for various reasons. I find your recipes help me with meal planning. Thanks 🙂
Aww, that makes me so happy to hear! Thanks so much!! I hope you enjoy my Sweet Potato Chili recipe!
I love this soup. I have made it several times and it is always a crowd pleaser. I love a recipe that is delicious, healthy and easy to make. I plan on making it again tomorrow night for a friend get together. I make the recipe as written and the only change is that I sometimes swap out black beans for other types of beans.
Aww, love that!! So happy it’s a hit at your house!! Thank you, Penny!
What is the weight of sweet potatoes in this recipe? We grow our own and our large sweet potatoes far exceed anything offered in grocery stores. Thank you!
Good question! The large potatoes I use are typically over 12 ounces. I hope that helps! Enjoy your homegrown sweet potatoes!!
Thanks so much for the prompt response; it’s much appreciated!
You’re welcome, Pamela!
I love sweet potato chili. I use twice the sweet potatoes and omit the beans. I have found that putting the diced sweet potatoes on a cookie sheet/pizza pan in the oven on 400 degrees makes for a less mushy end product. I let them bake to create a bean-like shell and firmer texture. Also, a little flavor boosting jalapeno juice (doesn’t make it spicier, just intensifies the flavor) and a tsp of Dutch chocolate to add a little richness. My family really prefers this to the traditional chili with beans recipe!
Wow, love those tweaks! Baking the sweet potatoes before to keep them firm is a great tip. Thanks for sharing, Jim!! So happy you love it!
This was absolutely delicious! A perfect meal for a chilly fall day. It does need a little bit of fat since it’s meat free so the avocado is lovely on it, but I’m sure it would be great with a bit of shredded cheese or sour cream as well (or a vegan substitute). Thanks for the recipe, I’ll definitely be making it again!
So happy you liked it, Jacqueline! It’s such a great recipe for fall. Thank you so much!!
So good and nutritious! I added a small can of mushrooms.
Yum, that sounds so good! So happy you liked it, Brie. Thank you!!
Thank you for this DELICIOUS recipe! I’m looking forward to making it again for my vegan son when he visits!
Aww, I love that! So glad you enjoyed the recipe, Lucy. I hope your son likes it too!! Thank you!
I made this last night and it was so tasty. Had to test it out before I insist on my husband trying it. First off after all of the prep which honestly wasn’t too lengthy I was blown away by how good it tastes and the fact that the sweet potato isn’t as sweet as I had anticipated. Topped it off with avocado and cilantro with a squeeze of fresh lime juice!! Will definitely make again!
Yay!! So happy you liked it! Thanks, Jackie!
This is what I have needed all winter. Absolutely delicious and hearty. Thank you!
Yay, I’m so glad to hear it! Thank you so much!!
Made this today and got great reviews from my family!! It was easy too!! We loved it!!
Yay, I’m so glad to hear that!! Thank you!
I cannot eat any type of bean including chickpeas. Can’t eat tofu or corn. I guess just omit the beans?
You could omit the beans or use a whole grain like quinoa, barley, or brown rice to make it more filling. Hope that helps!
Going to make this today! The ingredients list says paprika but the instructions say smoked paprika. Which do you recommend we use? Thanks in advance for the clarification! 🙂
Sorry about that, the ingredients list had a typo! I just updated it. I like smoked paprika to give a smoky flavor to the chili.
Thank you Yumna! I made it and it was delicious. I added the smoked paprika after the fact and I can tell the difference… it kicks it up a notch. Will make again!
Great recipe! Wondering why in the video you added coriander but not listed in recipe?
Thanks, Sandra! The coriander is optional. You can add it or leave it out—up to you!
Wonderful recipe! I love the black beans and the sweet potatoes, this combination of flavors is perfect! Yummy, I love it!
Aww, so glad you love it!! Thanks so much, Dolly!
I doubled your recipe for a big party I’m having tomorrow, it tastes great however it’s like soup! I need to thicken it. I tried cornstarch mixed with cold water but it’s still so watery 🙁. My 50 years of cooking instincts told me to simmer WITHOUT covering but I wanted to follow your recipe exact. Please advise. Thank u!
Hi Lucy! I would continue simmering on the stove with the lid off to let it evaporate, it’ll cook down in no time. Enjoy your party!
This was easy to make and quite good. It made plenty for leftovers, so it’s worth all the chopping. Definitely use the toppings, as noted in the recipe, as the chili itself is not too complex. It was a little spicy for my husband, so if you are sensitive to spice you could adjust the amount of chili powder to taste while cooking.
Thanks so much, Michele! So glad you liked it!!
Simple and healthy, thank you.
You’re welcome, Mercy!
This is our new favorite chili recipe! Husband and kid approved!! Thank you. 🙂
Yay, that makes me so happy to hear!! Thank you for sharing!
Can this be make in a slow cooker?
Sure! It would work best in one that has a saute function or the InstantPot so you can follow the recipe as written, then set it to slow cook on low for 3 to 4 hours.
So good!
It was a hit here with my entire family.
Tweaked the seasoning a bit, but it’s a keeper
Glad you enjoyed it~
Making for Super Bowl
Hope you enjoy it and the big game!
Wow! What a great recipe! It even got two thumbs up from my nephew who is a chef! This is the fourth recipe of yours that I have tried and all have been amazing. Can’t wait to try them all!
Wonderful! Thank you!
So glad you enjoyed it!
The flavor from all the spices was much stronger than I like. I don’t taste anything else. If I make it again, I’ll cut the chili, paprika, and cumin in half.
So sorry to hear that it wasn’t what you expected. Cutting down the spices to fit your preference sounds like a great option.
Made for the first time for my vegetarian daughter. It was a big hit!
Great, so happy to hear!
It was amazingly easy to make and equally DELICIOUS! Loved it and will become my staple chili recipe from now on. So Good!
YUM!! Made it exactly as written and I did a happy dance when I was eating it! Topped it with a little sour cream, avocado and cilantro. I may go full time vegetarian if this is any indication of what kind of meals I could be eating!
Sounds so good, glad you enjoyed it!
Would this work in a slow cooker?
The recipe would need to be adapted and retested to make start to finish in a slow-cooker, but if you wanted to make this ahead you could reheat it in the slow-cooker on low for about 4 to 6 hours!
So good! Everyone went back for seconds. The ONLY modification I made was to add the black beans after everything else had been simmering for about 15 minutes as I did not want them to be too mushy. Our toppings were fresh cilantro, sour cream, crackers, and shredded cheese. I will definitely make this again.
Yay, so glad you enjoyed this one!
Was pumped to see a vegetarian chili recipe with lots of protein and veggies but not too complicated. I did the chopping in the AM and threw it together after work, so good and simple!
I had sour cream and green onion on top and have enough left for lunch today. I’m looking forward to avocado with it!
Made this yesterday and really appreciated how I could prep all the chopping beforehand. Tastes great, definitely sweetness comes through. I added a few tablespoons of quinoa to help soak up the broth and give it a thicker texture based on personal preference. We will definitely have it again!
Made it approximately 2 weeks ago. Everyone asked for more. My brother took some home for lunch for the next day.
I made this Sweet Potato Chili last night. It is delicious! Filling, but also light. The chili has great flavor with a hint of sweetness from the potatoes! I will make this again!
Thank you so much! That’s exactly what I was going for. Yay!
Making this over the weekend. Don’t have red onions but I have red shallots in the pantry. Do you think that would work?
Can’t wait for you to make it! Yes, it should work.
It was so delicious! Perfect for a cold evening in the winter months! I’ll def be trying more of your recipes!! Thank you for posting this one!
So glad you liked it! Thank you!
Loved it, my 2 chefs (family) really enjoyed it to as I am not much of a cook.. but delicious cant wait to eat more tomorrow.. and definitely don’t forget the garnish, lime, Avocado, cilantro, and Sour cream. 🤗😁🥑🧄🧅🥘
Yay! So glad to hear that. Yes…all about that garnish!!
My go to vegetable chili recipe! SO excited to make it tonight now that it is getting cooler out.
Yay! So glad to hear it! Enjoy it! 🙂
The perfect recipe for quarantine! Used all the beans I had in the pantry and even added a can of corn as well! So delishhh!
That’s so perfect! Glad to hear it. Thank you!!
Yum! So good and easy, thank you!
Thank you!
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.
That’s so great to hear Dan!! Thanks so much for the positive feedback. I really appreciate it 🙂
Your soups are amazing.
Thank you!! 🙂
It was AMAZING!! All kids and husband loved it and can’t wait for leftovers ???? great job Yumna!!
Yay! That makes my heart happy! Thank you for trying it and sharing your feedback!! :))))
Thank you so much love! 🙂 Glad you enjoyed it!
So earthy and delicious! I loved it!