A super easy sweet potato chili recipe, with everything you could ever want in a quick and healthy weeknight meal!
The best sweet potato chili
This classic homemade vegetarian chili recipe has been a favorite in my family for over ten years.
Packed with delicious and wholesome ingredients like sweet potatoes, zucchini, tomatoes, onions, and black beans, what’s not to love?
Leftovers freeze well too, so it’s a really great healthy recipe for meal prep!
Along with my Vegan Peanut Butter Cookies, this chili is one of the first recipes I ever made without following instructions in a cookbook.
The chili can be vegan, gluten free, Whole 30, paleo, high in protein, and oil free.
Also try these Buffalo Cauliflower Wings
Chili serving suggestions
Sliced Avocado
One of these Cauliflower Recipes
Serve over rice or quinoa
Serve over spaghetti squash
Or make up a batch of Applesauce Muffins or these Oatmeal Muffins to go along with your chili.
To make the sweet potato vegetarian chili, start by peeling your sweet potatoes and chopping the onions.
(I love roasting the sweet potato before beginning, but it’s not required.)
In a large pot, bring all ingredients except the zucchini to a boil. Turn the heat to medium-low, and cook uncovered (adding zucchini about halfway through) until the sweet potato is soft.
Depending on the size of the potato, it should take around 15 minutes. Taste and season with salt and pepper as desired.
I haven’t tried the recipe in an instant pot, so be sure to report back if you try. There is a slow cooker chili version here: Crock Pot Sweet Potato Chili.
Add a shake of hot sauce for smoky or spicy chili, and feel free to use whatever beans you have on hand. I especially like it as black bean sweet potato chili.
Leftover Sweet Potato? Make this Sweet Potato Salad or these Sweet Potato Brownies.
Above, watch the video of how to make sweet potato chili
The recipe was adapted from my Vegetarian Chili Recipe.
Sweet Potato Chili
Ingredients
- 1 large sweet potato (10 oz)
- 1 cup chopped onion
- 1 can black beans, or beans of choice
- 1 can diced tomatoes
- 1 cup water
- 3/4 cup chopped zucchini, optional
- 2 1/4 tsp chili powder
- 1 tsp orange zest
- 1/2 tsp each: cumin and salt
Instructions
- Peel sweet potato, and chop or dice, depending on desired size. (If you have time, I love roasting the sweet potato now, but it's not required.) Bring all ingredients except zucchini to a boil. Then turn to medium-low and cook uncovered (add zucchini about halfway through) until sweet potato is soft. It depends on the size of the potato but should take around 15 minutes. Taste, and add salt and pepper as desired. I add an additional 1/2 tsp salt. Serve with sliced avocado, tortilla chips, or whatever you wish.View Nutrition Facts
Video
Notes
More Healthy Dinner Recipes
I tossed a banana into this chili and really liked what it did for the recipe … the chili thickened right up and it gave it an even sweeter flavor. Great recipe!
Just wondered what the nutrition values were on this? How many calories?
Cheap! Easy! Yummy! I can’t wait for leftovers tonight! This was my 1st recipe I tried from this site – in less than 24 hours, I’ve brought in some leftovers for a taste-test at work, and have shared this site with many gals at the office! Next time I make it, I’m going to add more zucchini b/c every time I got a bite of it with a sweet potato cube, it was delicious! Also, I now know they sell orange zest at the store (like chili powder or cumin), but I used an actual orange…putting more in next time, too! It was a nice treat to taste when I caught some on my spoon!
Aww that makes me so happy!!
Katie! Made this tonight! It is such a winner! Even with the sweet potatoes instead of yams:-D! I might have to try it one day with yams just to see the difference in taste:-D. I’m so stoked to share this with my mom & sister! 😀 Thanks so much!:-D
P.S. That’s so great that you were on the news! Well done sister!:-D
I am so happy you liked it! And thanks for such a sweet comment, Chantelle :).
I just made this tonight and it is delicious! My 9 year old is even devouring it. Thank you so much! What a fun recipe, and it was so easy to make. 🙂
I have had this bookmarked for quite some time and finally got around to making it last night. It was wonderful! I even posted about it on my blog! Thank you!
http://itsnourishment.wordpress.com/2012/02/17/the-envy-of-the-other-sweet-potatoes/
p.s. The orange zest was genius!
Aww you are so sweet!! I tried to leave a comment, and it wouldn’t let me… but I’m so honored you mentioned it :).
Aw I’m sad you couldn’t comment! That would have been totally awesome.
It won’t let me hit publish for some reason.
But I saw it!! 🙂
Do you rinse and drain the beans or just dump the whole thing (well, not the actual CAN) in the pot?
I really love this blog. Not a day goes by that I don’t check in since I found you 🙂
Thanks for always answering readers questions and for everything else! Have a great day.
Never mind my last question…lol. sorry about that, but I found the answer way down in the comments: “yes, rinse and drain the beans.” 🙂
Just made it today and it was delish!! I ran out of cumin and used smoked paprika instead, also very yummy. Two thumbs up!!
I made this as my “Meatless Monday” dinner tonight! Different from any other chili I’ve ever had, but in a so-delicious way! I subbed green bell pepper for the zucchini and sauteed the onion, garlic, and pepper in a smidge of olive oil before I added the rest of the stuff. Left out the orange zest because my zester is a piece of junk! I’m not going for vegan, so I added a sprinkle of cheese on top- yummy!
For other calorie counters, this makes about 6 1.5 cup servings that I estimated to be 235 cal, 1.5g fat, 47g carbs, 11g fiber, and 10g protein. And that one serving was enough to fill me up! Thanks for the delicious meal idea!