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
I make this recipe all the time, it’s so good! I prefer making it in the crockpot, it seems to taste even better for some reason.
I was looking for something to do with my sweet potatoes and this recipe looks perfectly yummy and healthy! About how many servings would you say this pot of chili makes?
Very easy recipe and tasty too! It would be handy to have an indication of the cooking time, though. Mine was on the burner on low heat for about an hour.
Since I didn’t have any beans, I used corn, which turned out great.
I also added more spices than the ones in the ingredients list: turmeric (I know, does not normally go in chili) and black pepper. I think this made it taste more like a tagine than a chili.
For us, this recipe consisted of 3 portions.
good nutrition and health are two images of the same coin
I just wanted you to know I still love this recipe! I’ve been making it exactly as is since you posted it, and it’s still one of my favorite recipes!! Thanks for all the great recipes and inspiration throughout the years.
Happy Holidays 2016, and a Healthy and Happy 2017 to you and yours.?? Gayle
Its also great with some sweet corn thrown in and a cilantro garnish for more of a southwestern taste.
I tried this recipe it was great made a couple changes I put black beans and chickpeas and used diced tomatoes with green chilies and my husband loved it….he didnt miss the meat
Thank you for this recipe! I added carrot, a couple different kinds of beans, black pepper, and cayenne pepper. I will be making this regularly, thank you again! Might add butternut squash and cinnamon next time!
The recipe looks absolutely beautiful hope it tastes as good as it looks. Will make this at the weekends. I will surely let you know how this goes. Thank you for this. I would like to use a bit less spice, kids do not like spicy foods that much though.
I made this for supper tonight. It was great. Everyone raved about it. The non-Vegans added a little cheese. It served 4 nicely. Added a crusty bread and it was a great meal!!!