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Top down shot of sweet potato chili in a white bowl.

Sweet Potato Chili

Heart and delicious Sweet Potato Chili is guaranteed to satisfy! An easy to make vegetarian chili that's loaded with creamy sweet potatoes and ready in just 30 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 320kcal
Author Rena


  • 1 tbsp olive oil
  • 1 medium medium onion diced small
  • 2-3 garlic cloves minced
  • 28 oz can whole tomatoes with their juices, one can (or diced canned tomatoes)
  • 2 tbsp mild chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • Kosher salt and ground pepper to taste
  • 2 medium sweet potatoes peeled and diced
  • 30 oz can black beans drained and rinsed, 2 cans 15 oz each
  • 2 cups water or low-sodium vegetable stock


  • Freshly chopped cilantro
  • Crusty bread


  • Heat the oil in a large pot over medium heat. Add onion and saute until soft, 3-4 minutes.
  • 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. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
  • Serve hot with toppings of choice.


  • The serving size is a bowl. About 2 cups.
  • You can adjust the chili powder to your taste, add more. To make it spicy, add 1 tsp of cayenne pepper.
  • We used black beans but you could also go for whatever beans you like, such as pinto beans or a combination of different beans.
  • Use a low sodium vegetable broth to control the salt content or even go with water if you don't have any broth.
  • Use canned diced or crushed tomatoes in place of the whole tomatoes if you prefer.
  • Add a spritz of lime for a zesty twist.
  • Garnish with cilantro for a pop of color and freshness. Be creative with your toppings like avocado, sour cream, cheese, and so on.
  • Swap sweet potato for butternut squash or add in other veggies like corn or kale.
  • To make this chili recipe thicker and more filling, consider adding 1/2 cup of quinoa. If you add more quinoa, increase the broth by 1/2 cup.


Serving: 1bowl | Calories: 320kcal | Carbohydrates: 59g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 1116mg | Fiber: 17g | Sugar: 8g | Vitamin A: 12146IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 6mg