Sweet Potato Chili

Why You’ll Love Sweet Potato Chili Recipe

• The sweet potatoes add natural sweetness and a pleasing texture that sets this chili apart from the usual bean-only versions.

• It’s entirely vegan and gluten-free, making it inclusive for many dietary preferences.

• The addition of cocoa powder and cinnamon introduces depth and warmth without overpowering the dish.

• It’s a freezer-friendly, make-ahead meal that reheats beautifully — ideal for batch cooking and lunch leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil (1 Tbsp)

• Medium red onion, chopped

• Green bell pepper, chopped

• Red bell pepper, chopped

• Medium sweet potato, peeled and cut into ½-inch cubes

• Salt and freshly ground black pepper

• Garlic cloves (4), pressed or minced

• Chili powder (1 Tbsp)

• Ground cumin (1 tsp)

• Cayenne pepper (1 tsp — adjust to taste)

• Unsweetened cocoa powder (2 tsp)

• Ground cinnamon (¼ tsp)

• Diced tomatoes, large can (~28 oz) with juices

• Black beans, rinsed and drained (one ~15 oz can)

• Kidney beans, rinsed and drained (one ~15 oz can)

• Vegetable broth (2 cups)

• Suggested garnishes: sour cream or yogurt (or vegan alternative), grated cheese (or plant-based), sliced green onions, chopped cilantro

Directions

1. In a large heavy pot (4- to 6-quart Dutch oven or equivalent) over medium heat, warm the olive oil until shimmering.

2. Add the chopped red onion, green bell pepper, red bell pepper and sweet potato cubes. Sprinkle in some salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 3–5 minutes.

3. Lower the heat slightly to medium-low. Add the garlic, chili powder, cumin, cayenne pepper, cocoa powder, cinnamon and another dash of salt and pepper. Stir to combine.

4. Add the diced tomatoes (with juices), the black beans, the kidney beans, and the vegetable broth.

5. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and adjusting heat as needed, until the sweet potatoes are tender and the chili has thickened — about 45 minutes to 1 hour.

6. If desired, mash part of the chili with a potato masher to thicken the consistency. Taste and adjust seasoning.

7. Serve in bowls with your favorite garnishes.

Servings and timing

• Yield: 6 servings

• Prep time: 20 minutes

• Cook time: 50 minutes

• Total time: approximately 1 hour 10 minutes

Variations

• Add more vegetables: Include chopped carrots, zucchini, or roasted butternut squash for extra bulk and nutrients.

• Add heat or reduce it: Adjust the amount of cayenne to your spice preference.

• Swap beans: Try pinto beans or chickpeas in place of kidney beans.

• Add a protein boost: Stir in cooked quinoa, bulgur wheat, or diced tofu near the end of cooking.

• Change the flavor base: Use a small square of dark chocolate instead of cocoa powder for similar depth.

• Slow cooker method: After sautéing vegetables and spices, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Storage/Reheating

• Let the chili cool to room temperature before storing.

• Store in an airtight container in the refrigerator for up to 4–5 days.

• Freeze in portioned containers for up to 2–3 months. Thaw overnight in the fridge before reheating.

• Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen the consistency.

• The flavors deepen as it sits, making it even tastier the next day.

FAQs

What makes this chili vegan and gluten-free?

It’s made entirely with plant-based, whole food ingredients and doesn’t contain any gluten-containing grains, making it suitable for both vegan and gluten-free diets.

Can I make this chili spicier or milder?

Yes. Increase the cayenne pepper for more heat, or omit it entirely for a mild version. You can also use milder chili powder if preferred.

Does the cocoa powder make it taste like chocolate?

No — it simply deepens the flavor and adds richness. The chili will not taste like dessert.

Can I use fresh tomatoes instead of canned?

Yes, though canned tomatoes provide convenience and consistent flavor. If using fresh, you may need to add more broth for the right consistency.

How thick should the chili be?

It should be thick but not dry. Use a potato masher to break down some of the beans or sweet potatoes for a thicker texture if desired.

Can I make this ahead of time?

Definitely. It’s a perfect make-ahead recipe, and the flavors improve with time.

What toppings go well with this chili?

Try sliced green onions, chopped cilantro, avocado, shredded cheese, sour cream, or tortilla chips for added flavor and texture.

Is this chili freezer-friendly?

Yes — it freezes very well. Store in single-serving containers for easy meals later.

Can I add meat to this recipe?

Yes. Brown ground turkey, beef, or shredded chicken separately and add it in when combining the beans and tomatoes.

What kind of pot should I use?

A heavy-bottomed Dutch oven or large saucepan works best to ensure even cooking and prevent scorching.

Conclusion

Sweet Potato Chili is a cozy, wholesome dish that delivers both nutrition and bold flavor in every bite. It’s easy to make, endlessly adaptable, and ideal for feeding a crowd or stocking your freezer with nourishing meals. Whether you’re vegan, vegetarian, or just looking to eat more plant-based, this chili is sure to become a favorite in your kitchen.

Sweet Potato Chili

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This hearty Sweet Potato Chili is a satisfying vegetarian dish packed with tender sweet potatoes, black beans, tomatoes, and warming spices. It’s perfect for a cozy, wholesome meal that’s both flavorful and nutritious.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 servings
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 1 medium jalapeño, finely chopped
• 4 cloves garlic, pressed or minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 large sweet potato (about 1 pound), peeled and diced
• 1 (15-ounce) can diced tomatoes, with their juices
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups vegetable broth or water
• 1 tablespoon lime juice (from about ½ lime)
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped fresh cilantro, avocado, tortilla chips, sour cream or Greek yogurt, shredded cheese

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Instructions

1. In a large pot over medium heat, warm the olive oil. Add the chopped onion, bell pepper, jalapeño, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook, stirring constantly, for about 1 minute until fragrant.
3. Stir in the diced sweet potatoes, diced tomatoes with their juices, black beans, and broth. Bring the mixture to a boil.
4. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
5. Remove the pot from heat. Stir in the lime juice and season with salt and pepper to taste.
6. Serve hot with desired toppings.

Notes

• For a spicier chili, leave the seeds in the jalapeño or add a second one.
• Chili thickens as it cools; add a splash of water when reheating if needed.
• Can be stored in the fridge for up to 4 days or frozen for longer storage.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 330
• Sugar: 9g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 13g
• Protein: 12g
• Cholesterol: 0mg