• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Recipes » Soups » Sweet Potato Chili

    ★★★★★ from 11 reviews

    Sweet Potato Chili

    Published Sep 26, 2022 · Modified Sep 28, 2022 · by Alexis Joseph · 35 Comments

    Jump to Recipe

    The best Sweet Potato Chili, packed with bold flavor. Smoky, savory, and sweet, this healthy vegetarian chili is perfect for cool nights and tastes amazing the next day. Serve with cornbread!

    bowl of chili with cheese

    You're probably all like "who the heck puts chocolate in chili" and I'm like "this girl!" This chili is my favorite vegetarian chili recipe ever.

    She's so darn satisfying and hearty and basically a big warm blanket for your belly. Kinda like this gorg white bean chili and chili cornbread casserole! I'm here for the fall and winter recipes

    You must devour it with my skillet cornbread or fluffy cornbread muffins. They're just a little sweet and perfectly salty and hits in all the right places.

    How to make amazing vegetarian chili

    Don't you just love a one pot meal? I love that like a fine wine, this chili gets even better with age. This recipe makes four large or six smaller portions. It feed me and my hungry husband for two nights.

    1. Sauté onion in olive oil until it's translucent.
    2. Add garlic, carrot, sweet potato, pepper, and jalapeño. Cook for another 5 minutes.
    3. Then we add all the fabulous spices, plus plenty of salt and pepper, and cook just until fragrant.
    4. Add diced tomatoes, tomato paste, beans, and broth or water. Bring the chili to a boil then reduce heat to medium low. There should be steady little bubbles while it simmers.
    5. Simmer uncovered, stirring often, for about 50 minutes. You want the sweet potatoes to be nice and tender. I like to simmer for over an hour. Season with salt and perhaps a splash of hot sauce. Serve with your favorite toppings. We love cheddar cheese and cornbread!
    pot with onions
    pot with pepper and sweet potatoes
    pot with chili

    Ingredients and substitutions

    Don't be deterred by the length of this list--it's mostly spices you have in the pantry and a bunch of veggies!

    • Olive oil: Healthy fats to cook our veggies in.
    • Onion: Any onion works--white, yellow, or red.
    • Garlic: I love garlic so I use 4 big cloves.
    • Carrot: This is optional, but I like to pack in the veggies.
    • Pepper: For beautiful color and yummy flavor. Yellow or orange work too.
    • Jalapeño: I love the flavor this adds, and it isn't too spicy when you remove the seeds and membranes. Skip it if you want it to be really mild.
    • Sweet Potato: A must for sweet potato bean chili! I love the subtle sweetness, texture, and oomph it adds. No need to peel!
    • Spices: Chili powder (make sure to use a mild blend, not chipotle chili pepper), oregano, smoked paprika, and cumin for a bold flavor boost.
    • Beans: I like kidney and black, but you could also use pinto, Great Northern, or a chili bean blend.
    • Cocoa powder: This adds amazing depth. No, it doesn't taste like chocolate!
    • Diced tomatoes: Delish umami, flavor, and texture. You can also use a 28oz can. Don't drain; we want those juices.
    • Tomato paste: For a bit more concentrated flavor.
    • Salt and pepper: So important for balance and flavor.
    pot with beans.
    white pot with chili
    pot of chili with ladel

    Tips to make the best homemade chili

    Chili is pretty foolproof since letting it simmer away is where the magic is, but I've learned a few tricks along the way to make it a solid recipe I keep coming back to. You can also make it ahead since it gets more flavorful as it sits!

    • Use a good chili powder: It should be a blend and it shouldn't be spicy. Use one you know you like! There are dark chili powders that are extra bold and smoky if that's your jam.
    • Let it simmer as long as possible: The longer it cooks, the more flavorful it'll be. You can add more liquid if too much absorbs while simmering.
    • Add amazing toppings: The toppings are really where it's at for textural intrigue--cheese, sour cream, hot sauce, cornbread, tortilla chips, scallions....yum. Make a chili bar!

    How to make vegetarian chili in the slow cooker

    Yes! Place all the ingredients except broth in the Crockpot and cook on low for 7-8 hours or high for 4-5 hours, or until the veggies are tender. Season to taste and enjoy!

    Don't miss my slow cooker smoky vegetarian chili and slow cooker curried butternut chili, too.

    bowl of chili.

    Health benefits

    This chili is super nutritious! It's packed with plant protein and filling fiber from beans and veggies, making it crazy hearty. Regular consumption of beans can help lower cardiovascular risk. This recipe is also vegan, gluten-free, soy-free.

    As a Dietitian, I love a one bowl meal that has complex carbs, protein, plenty of veggies, and healthy fat all in one.

    How to store

    Leftovers will keep in the fridge tightly sealed for up to 4 days.

    How to freeze leftovers

    Place cooled soup in freezer baggies. Lay flat and freeze for up to 3 months. You can defrost overnight in the fridge and then reheat on the stove.

    bowl of chili with toppings

    More cozy cold-weather recipes

    • Vegetable Curry
    • Vegan Cream of Broccoli Soup
    • Vegan Enchiladas
    • Immune Boosting Soup

    Click here to see the step-by-step web story instructions for this recipe!

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    bowl of chili with toppings

    Sweet Potato Chili Recipe

    ★★★★★ 5 from 11 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 mins
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 mins
    • Yield: 4-6 servings 1x
    • Category: Main Meal
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    The best Sweet Potato Chili, packed with bold flavor. Smoky, savory, and sweet, this healthy vegetarian chili is perfect for cool nights and tastes amazing the next day. Serve with cornbread!


    Ingredients

    Units Scale
    • 2 tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 medium carrot, chopped
    • 1 medium sweet potato, chopped
    • 1 jalapeño, seeds and membranes removed, diced
    • 2 ½ tbsp chili powder
    • 2 tsp cumin
    • 1 ½ tsp cocoa powder
    • 1 ½ tsp smoked paprika
    • 1 ½ tsp oregano
    • 1 tsp fine sea salt + lots of freshly ground black pepper, to taste
    • 2-14oz cans diced tomatoes, with juices
    • ¼ cup tomato paste
    • 2-14oz cans kidney or black beans, drained and rinsed
    • 1 cup vegetable broth or water
    • For garnish: shredded cheddar cheese, cornbread, tortilla chips, avocado

    Instructions

    1. Add olive oil to a large pot or Dutch oven over medium heat. Once hot, add onion and a pinch of salt and pepper. Cook 3 minutes, or until softened.
    2. Add garlic, pepper, carrot, sweet potato, and jalapeño. Cook for 5 minutes.
    3. Add chili powder, cocoa, cumin, smoked paprika, oregano, ½ tsp salt, and pepper. Cook for another minute.
    4. Add tomatoes, tomato paste, beans, and broth or water. Stir and bring mixture to a boil, then reduce heat to medium low.
    5. Simmer, uncovered, for about 50 minutes or until sweet potatoes are tender. You can add more liquid to thin if you like. Season to taste (I add another 1 tsp for 1 ½ tsp total when using water). A squeeze of lime juice or hot sauce is great too. Serve with your favorite toppings!

    Keywords: sweet potato chili

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    This post was originally published on December 1st, 2016 and titled "Vegetarian Chili." It called for 1 stalk celery instead of sweet potatoes.

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Gretchen says

      October 25, 2022 at 12:20 am

      This turned out so well! We used a green bell pepper instead of red and used both kidney beans and black beans. Delicious!!

      ★★★★★

      Reply
    2. Dylan says

      October 03, 2022 at 10:23 pm

      Yummm! Packed with veggies and such a good flavor 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        October 04, 2022 at 4:36 pm

        So delish right?!

        Reply
    3. Kori Daniel says

      September 29, 2022 at 11:27 am

      Incredible recipe!! So easy to make, full of flavor, and perfect for this fall season. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 29, 2022 at 5:02 pm

        Amazing, so glad you loved it Kori! Thank you!

        Reply
    4. Abby says

      April 21, 2021 at 9:46 pm

      Easily the best chili I’ve ever made! We paired it with baked potatoes made in the air fryer and it was sooooo good.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 22, 2021 at 10:16 am

        Yessss, so glad Abby!

        Reply
    5. Allie Dunn says

      October 19, 2020 at 12:04 am

      the BEST chili recipe ever!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 19, 2020 at 11:41 am

        Thank you so much!!

        Reply
    6. Kay says

      April 06, 2020 at 6:03 pm

      So much flavor and the addition of the cocoa powder really gives it a little extra something! I’ve never made this with the celery (don’t usually have it on hand) and have also added sweet potatoes to make it extra hearty!

      ★★★★★

      Reply
    7. Sarah says

      November 25, 2019 at 9:15 pm

      I LOVE this chili! Just a quick question--at what points should I add the garlic? I noticed it's not in the instructions and I've been mistakenly omitting it this entire time haha. It's still amazing though!

      Reply
      • Alexis Joseph says

        November 27, 2019 at 12:55 pm

        Oops! You can add it when you add the peppers, carrots, and celery 🙂 Thanks!

        Reply
    8. Alexis says

      April 08, 2019 at 8:08 am

      Hi! Either one will work just fine 🙂

      Reply
    9. Amy Estey says

      April 06, 2019 at 2:00 pm

      I'm not much of a cook...I was voluntold to enter a chili contest and this looks GREAT! My question is...is it cocoa powder as it says in the recipe, or cacao as it mentions in the narrative? I have both, probably won't matter, but thought I'd ask.

      ★★★★★

      Reply
    10. Cassie says

      February 13, 2019 at 11:04 am

      Best chili I have ever made with killer spice blend! Friends could not stop talking about it--probably because of the sneaky cocoa/cinnamon duo 🙂 I didn't have celery, but added some zucchini instead! Also added some veg. broth that I had in the fridge. Will be a staple in my recipe book now! Everyone should have a go-to chili recipe and it should be this one.

      ★★★★★

      Reply
      • Alexis says

        February 14, 2019 at 8:15 am

        Thank you for your thoughtful review, Cassie! So thrilled your friends enjoyed it, too.

        Reply
    11. Sarah Tonti says

      January 13, 2019 at 12:29 pm

      YUM 🙂 Made this my go-to chili recipe!

      ★★★★★

      Reply
    12. Nevaeh says

      May 30, 2018 at 4:00 pm

      Bean stew all the days. can hardly wait to make

      Reply
    13. Gloria LaRoche says

      January 11, 2018 at 2:59 pm

      I just go ahead and put chocolate chips in it! Just a Tablespoon or 2? You will never taste it but trust me....I won a Chile cook off with a recipe like that!

      ★★★★★

      Reply
    14. Kimberlee Nelson says

      January 10, 2018 at 12:51 am

      Excellent chili! I added some water, a lot more salt because I'm a junkie. Lol! Great directions btw!

      Reply
    15. Deborah says

      December 27, 2016 at 11:02 pm

      I made this chili tonight and it was the best vegetarian chili I've ever made. I did omit the cumin and added about a cup of water so it wasn't as thick. I topped it with fresh cilantro which was a great addition. Thanks for posting this recipe!

      Reply
    16. William Bailey says

      December 14, 2016 at 12:32 pm

      I added a bottle of Samuel Adams chocolate bock beer and let the chili simmer for two hours. It was good but even better the next day.

      ★★★★★

      Reply
    17. Sarah says

      December 09, 2016 at 5:54 pm

      This looks delicious!!! I have one vegetarian chili recipe I use over and over again, so now I'm looking forward to trying a new and improved one! I have never used chocolate in chili, but it sounds great! Do you have any qualms about throwing everything in the crockpot after sauteing the veggies?

      Reply
    18. Sarah says

      December 09, 2016 at 5:54 pm

      This looks delicious!!! I have one vegetarian chili recipe I use over and over again, so now I'm looking forward to trying a new and improved one! I have never used chocolate in chili, but it sounds great! Do you have any qualms about throwing everything in the crockpot after sauteing the veggies?

      Reply
    19. Jenny says

      December 02, 2016 at 8:00 am

      I will make this with the chili blend from North Market Spices- it has cocoa powder in the blend!

      Reply
      • Alexis says

        December 02, 2016 at 8:04 pm

        Ahhhh fabulous idea, Jenny!

        Reply
    20. Alexis says

      December 02, 2016 at 8:50 am

      That sounds so delicious! I'm sure mine would be great with a few douses of dark beer and chocolate as well 🙂

      Reply
    21. Alexis says

      December 02, 2016 at 8:47 am

      I practically did 🙂

      Reply
    22. Alexis says

      December 02, 2016 at 8:42 am

      That sounds s dreamy! PLEASE let me know how it turns out 🙂

      Reply
    23. dixya | food, pleasure, and health says

      December 01, 2016 at 5:50 pm

      i could dive into this bowl right now!

      Reply
    24. Nicolette says

      December 01, 2016 at 10:24 am

      Beautiful! Can't wait to try it. And I have to admit I've been putting 2tbs of raw cacao in your slow cooker curried butternut squash chill for the past 12mnths , I make no apologies ?

      Reply
      • Alexis says

        December 02, 2016 at 8:47 am

        Holy moly I keep hearing all this talk about amazing results using cacao in chilis and its truly delish 🙂

        Reply
    25. Shashi at RunninSrilankan says

      December 01, 2016 at 10:09 am

      oOOH or should I say EEEE - Lady, THAT bowl looks wonderful! Now, I often put grated up dark chocolate and dark beer in my chili - but I haven't tried cocoa - and now I must!

      Reply
    26. Karlie says

      December 01, 2016 at 8:15 am

      CHILI all the days. can't wait to make

      Reply
      • Alexis says

        December 02, 2016 at 8:50 am

        I'm on board with that!

        Reply

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.