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
InstructionsÂ
- 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
This is my favorite chili recipe. ever. The lemon zest adds such a tang, and with the abundance of sweet potatoes from our garden, this recipe is wonderful.
I’ve made it 3 times already, but each time it was a double recipe.
Thanks!
I just made this chili – YUMMY!!! So delicious! My 22 month old twins gobbled it up too! Thank you!
I need to make this sweet potato chili…. my niece just sent me an email and said it was SOOOOO GOOD !!!!!!
This is FANTASTIC! Love it. I made it tonight for dinner and my kids gobbled it up! I added some chick peas and some celery. So delicious!
Sounds amazing! How many people do you think it will serve?? Will definitely be making this asap 😀
Is there nutritional info for this recipe anywhere? I might be just not seeing it, but usually your recipes have the info with them. Thanks, it sounds delish!
Made this tonight and couldn’t wait until tomorrow for the flavors to blend…..it was awesome!! Thanks for the recipe. I was looking for the nutritional value too…..= (
This stuff is soo so delicious, I love all of your recipes! My freezer is packed full of leftovers from all of your recipes! lol
Random question; I saw some posts from you a while back about coming out with a cookbook…when and where will I be able to buy one??
Aw thanks, Jessica :).
The book won’t be out until 2014, so I will definitely write more information when I know it. But it will be available at bookstores and on Amazon.
I’m actually making it right now, for the second time. I didn’t change the recipe one bit (except to add some collared greens, I had so many). The first time it was so incredibly savory (I served it over quinoa), and I’ve been looking forward to making this again for ages. I think the orange zest makes this chili. Thanks so much for this recipe!
I added some cinnamon and coriander. MMMM it was REALLY good thanks for the idea!