Sweet Potato Chili

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!

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 chili cornbread casserole! I'm here for the fall and winter recipes.

You must devour it with my 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!

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.

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.

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.

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!

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