Hearty, healthy, and the kitchen sink of recipes, a bowl of steaming chili is the perfect cold weather entrée. While I was home for Christmas, I flipped through my mom’s copy of Real Simple magazine and came across a recipe for vegetarian chili with sweet potatoes. “Sweet potatoes and veggie chili?” I thought. “Two of my favorite foods, together?!” The recipe shot to the top of my mental to-cook list as I tore out the pages for safekeeping.
Usually when I make veggie chili, I’ll use all the vegetables I have on hand, and throw in whatever kind of beans and tomatoes that are in my pantry. This time around, I mostly followed the recipe, and it turned out fabulously.
Vegetarian Sweet Potato Chili
- Author:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Stew
Extraordinary vegetarian chili containing sweet potatoes, black and pinto beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal. Recipe yields 6 bowls.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
- Salt and freshly ground black pepper
- 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 teaspoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 1 large can (28 ounces) diced tomatoes, with their juices*
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
- 2 cups vegetable broth
- Suggested garnishes: sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro
Instructions
- In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
- Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
- If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.
Notes
Recipe adapted from Real Simple.
*A note on canned tomatoes: I’m concerned about the BPA levels in canned tomato goods and avoid canned tomato products as best I can. I recommend using Muir Glen canned tomatoes because their cans are BPA-free.
Slow cooker/Crockpot option: This chili should turn out well after cooking on low for 7 to 8 hours, or on high for 4 to 5 hours.
▸ Nutrition Information
Have you ever tried sweet potatoes in your chili before? You must, I insist!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kelly
Very easy and delicious!
★★★★★
Nicole
This is soooo good. And I’m not even vegan.
★★★★★
Sherri Frechette
Cookie & Kate this is another winner!!!!
We will make it again :)
Thanks!
Hope Cookie is doing well.
★★★★★
Kate
Happy you think so, Sherri!
Katy
Just curious, what does the cocoa powder do for this recipe? That was unexpected to me!
Kate
Hi! It adds to the overall flavor. Although surprising, really delicious in this recipe!
Heather
I made this with a few adjustments. I used a combo of dried black and Christmas Lima beans and added some chicken thighs. I also added 2 minced anchovies, 2 tsp soy sauce, 2T bourbon, 2T brown sugar, and some apple cider vinegar. It was fantastic, though obviously no longer vegan.
★★★★
JH
So basically not chili at all with all those weird ingredients. Anchovies in chili????
Elaine B Culick
Made this tonight. Delicious! I have been following you a couple of months as I am trying to get more plant-based protien in my diet. This recipe is easy to make. Everyone who tried it loved it. One thing I did add was add mushrooms, as I had some in the frig I needed to cook. I like the little bit of heat the cayenne pepper adds. I think the cocoa and cinnamon elevate the flavor of the potato. What I really like best is that is does not taste tomatoey. I found a whole bunch of NEW flavors in this chili recipe.
★★★★★
Deborah
Since my sons aren’t vegetarians, could I include ground beef?
Kate
Hi, I’m of course a vegetarian but you can add that if you like. :)
Carol
Delicious! We enjoyed the complexity of flavor with the combo of sweet potatoes, cinnamon, cocoa powder and cumin.
Lauren
We’ve made this recipe a handful of times and we’re still blown away by how amazing the flavours are. My husband is not vegan or vegetarian and still loves it. I think the cocoa powder really makes this one unique. Would recommended 10 times out of 10! Thank you for sharing!!
★★★★★
Robyn
Another fantastic recipe! Thanks Kate!
★★★★★
Cathy
I didn’t think I liked sweet potato in my chili, but I was wrong! This was delicious and unbelievably easy. Will definitely make this a few more times into winter :)
★★★★★
Kate
I’m glad you loved it, Cathy! Thank you for your review.
Suzanne
Great recipe Kate! Especially on a cold rainy day here in Toronto Canada. I added one tablespoon of molasses to the recipe to create a little more depth and it was awesome! Thank you!
★★★★★
Kate
I’m glad it was just what you needed today!
Indmom11
Delicious! I love your recipes. Vegan lentil soup is my favorite. We are trying to eat more meatless meals just for health reasons, and this makes it easy. Thanks so much for sharing these.
★★★★★
MK
This was the best chili ever!!!! We made it last night. Btw the recipe doesn’t have pinto beans as mentioned in description above, but I think the pinto beans would’ve changed the flavor profile.
Thanks for this recipe!!!
★★★★★
Robyn
Hi Kate,
Do you think 2 cups of water could be substituted in place of the veggie stock? Your comment about this in the broccoli cheese soup recipe has been wondering about other recipes.
This recipe has become a staple in our menu rotation!
★★★★★
Kate
Hi! I haven’t tried it with this one, but you could try it. Adjust the seasonings as you see fit. Thank you for your review, Robyn!
Cathy L
I choose this recipe because of the unsweetened cocoa and of course that is what I was missing when I went to make it yesterday. I threw in 4 semisweet chocolate chips♀️. I’m eating it now, and it’s delicious!
★★★★★
Kate
Hooray! Thank you, Cathy.
Ruth
Absolutely amazing chilli, so so tastey!
This will become a regular in my house, thanks for the recipe
★★★★★
Joann
My family loved it! I’ll make it again! I added some orange squash, too! (Not certain what that’s called.
★★★★★
Susi
Wow! My first time cooking something from this wonderful site and my goodness how incredible! I was already happy when I saw all the colors! Thank you Kate and I absolutely adore Cookie, big dog lover myself!
★★★★★
Lisa Straus
I made this in a crockpot but seems very liquidy. Any thoughts?
Kate
Hi Lisa, sorry I don’t have much insight for you as I haven’t tested it in a crock pot. It may vary depending on if you cooked your vegetables like the recipe states.
Debi
Hi Lisa & Kate — Anytime a chili seems a little too watery, add a smidge of corn meal to thicken it up (a Tbsp or 2 should do)!!
Am making this tonight in the crockpot, sans green peppers since I don’t have any in my fridge…added an extra sweet potato instead.
Always like your recipes & find them easy to adjust to whatever is on hand! Thanks!!
Wendy
We just made this in the crockpot too. I sauteed the onion, garlic, and peppers first to cut down on water content and intensify flavors. It was still more soupy but delicious- everyone loved it. Next time I’ll cut down a little on the broth. Next day, the consistency is perfect! Another great recipe Kate!
Tami S
Wow!! I love the vegetarian chili recipe from your site, but I enjoyed this even more! We only used 1/2 tsp. cayenne and it was still a little spicy for us, but we are wimps lol. I just wanted to share that for those who like their chili a little more on the mild side. ;) Awesome recipe, we will be making this regularly!
★★★★★
Lulu
This was one of the most delicious chillis I’ve ever eaten. It had just the right amount of heat, and the flavours were complex with very little effort. I added some leftover sauteed mixed mushrooms which increased the depth of flavour and added some “meatiness.” This is a definite make again.
★★★★★
Debbie
My local store does not sell sweet potatoes, they only have yams, will they substitute ok? I know they look the same but are a different vegetable.
Kate
Hi! That should work fine. Flavor will vary slightly.
Angela
This is delicious! Does it freeze well?
★★★★★
Kate
Hi Angela! I don’t freeze all my recipes, but I believe others have said this one freezes well.
Kelly
I don’t like sweet potatoes, but your Vegetarian Sweet Potato Chili is really good, and doesn’t taste like sweet potatoes–ha ha! I’ve been looking for some healthier recipes, and trying to sneak some vegetarian ones into rotation with my meat-loving husband. He said he didn’t consider ithis ‘chili’ but he liked it and asked for seconds. ;-)
I also shared it with my vegan sister and her vegetarian adult kids, as well as my mom, who doesn’t like hot things. Everyone loved it, and my mom said even though it was a bit hot to her, she couldn’t stop eating it. So it’s a winner all around. Thank you!!
★★★★★
Michele
LOVED the flavor from this recipe. I like things a little hotter so I added 1 chopped jalapeno with the rest of the veggies in step one.
Absolutely delicious. Will be making again.
★★★★★
Kate
Thank you! I’m delighted you loved it, Michele.
Debra L Habeck
Thank you for answering me. I have now had the chance to try both. I prefer the actual sweet potato, not only for flavor but the texture is nicer. Yam does seem ok for a fill in though.
★★★★★
Carol
Made this last night and was terrific! Served with Everyday green salad. Very tasty and will definitely make again.
★★★★★
Kate
That sounds like a delicious paring! Thank you for taking the time to review.
Sharla
So so so so good!! Saving this to my “Tried and Loved” board!
★★★★★
Pam
Wonderful! Just forwarded the recipe to my sisters who loved it. Even my dad, who thought putting a sweet potato in chili was madness, ate three bowls. A keeper
★★★★★
Kate
Great! Thank you for your review, Pam.
Glyon
I am not a vegetarian but I have a friend who is. We invited her family over for supper and I made this recipe. We all loved it. Served with cilantro and avocados. I will make this again.
★★★★★
Christian
Another great tasting recipe, amazing!
I used 2 cans of white kidney beans instead of black beans.
★★★★★
Kate
Thank you, Christian! I appreciate your review.
Karen
Made it this morning after deciding your black bean soup was the best I’d ever made or tasted, and Now this chili is the best I’ve ever made or tasted! I am so happy that I stumbled upon you this morning in my search for recipes. I am now going to Julia & Julia you and make everything I can possibly make from your site. You are wonderful. Thanks so much for your help with my new quest to eat vegan. ♥️
★★★★★
Kate
You’re welcome! I’m excited you loved it.
Amy Serlin
Excellent chili. I made mostly as written except I added half a jalepeno and used water instead of broth and whole fire roasted as I didn’t have any broth or diced tomatoes in the house. Also just black beans. It was delicious topped with crumbled tortilla chips and sliced avocado. Great recipe
★★★★★
Susie Bass
Delicious, love the taste. I added spinach at the end.
★★★★★
April
We tried this chili last night, and it is very good! I will have to note that 1 teaspoon of cayenne pepper would be VERY spicy. Our family is used to spicy food too, but we started with 1/4 teaspoon cayenne, and it was plenty spicy. Other than that note, I will definitely make it again.
★★★★★
Kate
Thank you for sharing, April!
J. Craig
So, so good! I’ll admit I was hesitant about adding cocoa to chili, but I’m glad I tried it! I swapped cocoa for cacao and used only pinto beans. It was delicious and super easy!
★★★★★
Steph
Is it possible to use russet potatoes instead of sweet potatoes? I don’t have sweet on hand.
Kate
Hi, I haven’t tried it with this recipe. If you try it, let me know!
Sharla
I’ve made this several times and have loved it every time! So good
★★★★★
Lauri Beckstrom
My daughter 1st made it for girls scouts with zucchini cornbread on the side. My hubby loved it so much making for 2nd week in a row. This was hearty, healthy. It also really didn’t make blood sugar rise more than normal. It was very easy to make.
★★★★★
Kate
I love it! Thank you for your review, Lauri.
Carol Anne
This is delicious, I made such a huge pot of chilli that the second time I made it I halved the quantities
★★★★★
Kate
I love that! Thank you for sharing, Carol.
Janet Nykolyn
My family lover this recipe! I’ve made this several times for dinner and doubled it for a family BBQ. I take out half of the sweet potatoes, mash them, and return the ‘mush’ back to the chili to thicken it rather than mash all contents as suggested. Occasionally I will add other vegetables such as corn, carrots, and green beans. I serve it over brown rice.
★★★★★
Dayanna Varney
I’ve made this chili many times because my family loves it. Thank you!00
★★★★★
Kate
You’re welcome, Dayanna! I’m happy you enjoyed it.