Sweet Potato Chili

A big warming bowl of this Sweet Potato Chili is guaranteed to satisfy! A delicious vegetarian chili that’s loaded with creamy sweet potatoes, vibrant veggies, and hearty beans. It’s an easy chili recipe that’s packed with flavor and ready in just 30 minutes.

Bursting with warming spices and brimming with hearty veggies, this Sweet Potato and black bean Chili recipe is utterly delicious! Thick, rich, and nutritious, you can whip up a batch of this vegetarian chili with ease. It’s the perfect chili for chilly days and nights! Our family loves this easy homemade sweet potato chili and we know yours will as well. They are perfect to make ahead and store in the fridge to enjoy for a few days especially if you love to meal prep.

Looking for more dinner ideas? Why not also try my Mushroom Stuffed Chicken Breast and my Lemon Garlic Salmon?

why you’ll love this

• Bursting with flavor. A whole host of spices come together to make this delicious and warming Sweet Potato Chili.
• A healthy chili. This vegetarian chili is loaded with nutrient-rich sweet potatoes, beans, and more.
• An easy homemade chili. Made with kitchen pantry staples, this delicious chili is ready in around 30 mins.

ingredients you’ll need

These are just a list of the ingredients you will need. Full measurements are listed further down below.

• Olive Oil: or you may use avocado oil
• Vegetables: Onion, canned tomatoes, sweet potatoes
• Black Beans: you may use pinto or blackeye beans
• Garlic Cloves: use fresh garlic cloves
• Seasoning: Chili Powder, cumin, smoked paprika, salt, and pepper
• Vegetable Stock: for non-vegetarian, you may use chicken stock
• Toppings: Cilantro, crusty bread

how to make sweet potato chili on stovetop

• Sauté – Add onions to a pan or dutch oven and cook for 3-4 mins.
• Cook the chili – Add in the rest of the ingredients, mix with a wooden spoon and bring to a boil, and simmer for 30 mins.
• Garnish, serve, and enjoy!

Making sweet potato chili in a crockpot or slow cooker

• On your stovetop, start by sauteing the onions in a pot over medium heat with oil until they are translucent. This will add a lot of flavor to the chili as opposed to just adding it to the crockpot.
• Transfer the cooked onions into your crockpot/slow cooker. Stir in the garlic, whole tomatoes, and seasonings. Crush the tomatoes with the back of the wooden spoon.
• Add in the chopped sweet potatoes, beans, and water/stock.
• Stir well to combine. Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
• Serve hot with toppings of choice.

How to make in an instant pot

• Set your instant pot into saute mode. Add the oil and onions. Sauté for 2-3 minutes until onions are soft.

• Stir in the garlic, whole tomatoes, and seasonings. Crush the tomatoes with the back of the wooden spoon.
• Add in the chopped sweet potatoes and water/stock. Hold off on adding the beans.
• Stir well to combine. Cover the instant pot and set it to manual mode. Cook on HIGH for 8 minutes. It will take about 15-20 minutes to come to pressure. Then quickly release pressure, open the lid, and add the beans
• At this point, you have two options. You can either cover the instant pot with the lid and let it sit for 10 minutes, or switch it to saute mode and let it saute/cook for another 4-5 minutes.
• Serve with your favorite toppings and enjoy.

recipe notes and tips

• Spices: We used a combination of cumin, smoked paprika, and chili powder. You can adjust the chili powder to your taste and add a bit more if you like. Love spicy chili? add about a teaspoon of cayenne pepper.
• Beans: Black beans were used to make this sweet potato chili but you could also go for whatever beans you like, such as pinto beans, white beans, red kidney beans, or a combination.
• Tomatoes: We used canned whole tomatoes but you can use crushed or fire-roasted diced tomatoes.
• Broth: Use a low-sodium vegetable broth to control the salt content. Any broth can be used but to keep this a vegetarian dish, use either vegetable broth or water.
• Toppings: You can get as creative as you like with your toppings. Garnish with cilantro for a pop of color and freshness. Consider sour cream, yogurt, jalapenos, avocados, cheese, and tortillas.
• Sweet Potatoes: You may swap the sweet potatoes with butternut squash if you like. Here is a quick guide on how to Cut sweet potatoes.
• Add more veggies: You may add some bell peppers like red or yell pepper.

Storing and Reheating

• Storing: Place leftover vegetarian chili in an airtight container and store in the fridge for up to 5 days. Simply reheat in the microwave or your stovetop. To freeze, either place individual servings in a freezer-friendly bag or a tightly sealed container and freeze for up to 3 months.
• Reheating: You may reheat your leftover black bean and sweet potato chili in the microwave or a saucepan.

What to serve with sweet potato Chili

This easy and delicious chili is great on its own but you can add sides and top it with loads of goodies, here are some ideas:

• Crusty Bread or dinner Roll
• Sour cream or Greek yogurt
• Avocado- chopped or sliced avcoado
• Shredded cheese: use lite or fat-free is available
• Sliced green onions
• Minced red onion
• Tortilla Chips
• Fresh or Pickled Jalapenos
• Fresh Cilantro
• Lime wedges

frequently asked questions

other sweet potato recipes

• Healthy Mashed Sweet Potatoes
• Crispy Baked Sweet Potato Wedges
• Crispy Sweet Potato Fries
• Healthy Sweet Potato Casserole
• Healthy Sweet Potato Shepherd’s Pie
• Baked Smashed Sweet Potatoes

More homemade chili recipes

• White Bean Turkey Chili
• Keto Beef Chili
• White Bean Pumpkin Chili
• Easy Vegan Chili
• Homemade Beef Chili
• White Chicken Chili

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