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
Hi Katie…just ate a yummy bowl of your sweet potato chilli….fun & easy to make too. I love the grated orange rind in it ..I added some garlic and a touch of brown sugar..love all the flavors..and colors !
Question …I usually print your recipes but since they are not “printer friendly” I end up getting pages of everything…all the comments, etc. any ideas as to how I can “save” your recipes …maybe to an “app” so I don ‘t have to print them. I just got a new iPad but still learning all that it does. Any suggestions would be appreciated. Thanks. Barbara
Sounds delicious, but how can it be chili without any chilies? No peppers of any sort (chili powder doesn’t count). I’m going to try it, but with a couple roasted sweet red chili peppers and maybe a scotch bonnet to liven it up… stay tuned.
made this for dinner tonight… LOVED IT! I added a can of diced tomatoes with jalapeños and i think it complimented the sweetness. Also served it with cornbread. This is definitely going to be a regular meal!
Katie, I saw this post last year and have been wanting to try it ever since! I threw it together yesterday and let it cook in the crockpot all day. Served it to my roommates last night and it was a hit! Thanks for the wonderful recipe.
I made it for supper for my family and they’ve enjoyed it :-). I’ve actually boiled my black beans for over two hours and used the juice as the broth. Thanks!
I love this recipe so much! Thank you for sharing! I’ve made it quite a few times and it’s always a hit. I serve it with quinoa and jalapeño-cornbread. Instead of chili powder I’ve been using taco seasoning 🙂
This is Delish! I did not use the orange zest. I subsituted Chili Seasoning from a pre-portioned packet packet for the chili powder. I added a lot of Cajun spices and more water. This was good with rice, too. Thanks for the recipe!!
I made this for dinner tonight using some of my Bountiful Basket haul and holey moley, this is absolutely delicious! I changed it just a bit by adding some fresh corn and substituted beef broth for the water and summer squash for zucchini, since I that’s what I had on hand. I’m definitely making this again, thanks for an awesome and easy recipe:)
I can’t wait to try this recipe! It sounds so yummy! How long do you typically cook the sweet potatoes to get them soft?
Made this Chili last night , it was delicious! My husband heated some up today for lunch and just text me to tell me how great it taste. So I had to write a comment to share how easy it was to make, I will be making this again!