Sweet Potato Chili

5 from 38 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!

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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.

Sweet Potato Chili in a white bowl

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.

cubed sweet potatoes, onions and peppers in a pot

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.

side shot of Sweet Potato Chili in a bowl

Tips for making the recipe well

  1. 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.
  2. 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.
  3. 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

Can you make this chili ahead of time?

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.

How long does vegan chili keep?

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.

What beans are best in this recipe?

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:

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

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!
5 from 38 votes
Servings 6 servings
Calories 459
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes



  • 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.


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. 


Serving: 1serving, Calories: 459kcal, Carbohydrates: 84g, Protein: 21g, Fat: 5g, Sodium: 2188mg, Potassium: 1339mg, Fiber: 25g, Sugar: 15g, Vitamin A: 12190IU, Vitamin C: 40.3mg, Calcium: 238mg, Iron: 8.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course

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Recipe Rating


  1. 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!

  2. Making this over the weekend. Don’t have red onions but I have red shallots in the pantry. Do you think that would work?

  3. 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!

  4. 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. 🤗😁🥑🧄🧅🥘

  5. 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!

  6. 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.