Fall is almost here—let’s usher it in with big bowls of this Vegetarian Sweet Potato Chili! This cozy dish has everything I love in a comfort food dinner; it’s hearty, wholesome, flavorful, and warming. Pile your bowl high with cheese, cilantro, avocado, and/or sour cream for a satisfying meal you’ll make all season (and winter!) long.
Married to a firefighter for over 10 years, I’ve long known how important food is in the firehouse. With their marathon shifts, eating well and working out are essential parts of the job. After all, it’s tough to rescue people or handle heavy gear and water hoses if you’re hungry or not physically fit!
This sweet potato chili is a recipe that took my husband Tommy’s firehouse by storm. He first brought in some leftovers a few years ago, and word spread like wildfire (I couldn’t resist 😉) about how good it was. Since then, not only has it become a regular meal on shift, but a few of the guys even make it at home!
The secret? Well, there are a few: it’s easy to make, surprisingly healthy (no greasy meats—just plenty of veggies, beans, and fiber), and incredibly delicious. It’s the kind of dish that fills you up and powers you through whatever the day throws at you.
Leftovers keep beautifully, and if you’re making it at home for young kiddos, it’s easy to adapt for more sensitive palates. In short, it’s an everyone-loves-it kind of meal that will warm and satisfy the whole family (or firehouse!) on busy fall and winter days. Let’s dig in!
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What Does It Taste Like?
This sweet potato and black bean chili tastes like your mom’s (or favorite restaurant’s) chili recipe, but simmered with sweet and hearty sweet potatoes. Seasoned with chili powder, ground cumin, and a dash of cayenne pepper, it’s smoky, saucy, and deeply flavorful, with bites of silky sweet potatoes to balance the heat. Kidney and black beans add texture, while sautéed peppers, onions, and carrots bring sweetness, color, and aroma—together creating a full-flavored and bodied chili that you’ll want to make again and again.
Why You Will Love This Sweet Potato Chili Recipe
- Cozy and Comforting – Nothing warms you up quite like a steaming bowl of chili. It’s the perfect way to chase away a chilly or snowy day.
- Hearty yet Nutritious – This recipe fills you up with wholesome ingredients without leaving you sluggish or weighed down.
- Quick and Easy – Ready in less than 40 minutes with just a few simple steps—or dump and go into the slow cooker, letting it do the hard work for you!
- Family-Friendly – Everyone will love digging into a bowl of this sweet potato chili. For more sensitive palates, simply reduce or omit the cayenne pepper—it’s super easy to adapt and will be just as tasty.
Ingredients
- Vegetables – Sweet red and green bell peppers plus carrots bring color, texture, and a hint of natural sweetness.
- Sweet Potatoes – The star of this sweet potato black bean chili recipe! Their earthy sweetness balances the spices beautifully. You’ll need 2 medium potatoes, peeled and cut into cubes.
- Beans – A can each of black beans and kidney beans makes the chili hearty and satisfying. Use low-sodium if you prefer, and be sure to drain and rinse them well.
- Canned Tomatoes – It wouldn’t be chili without them. I like petite diced tomatoes for the best texture—drain them before adding.
- Spices & Salt – Chili powder, cumin, oregano, cinnamon, and cayenne layer in smoky, earthy, sweet, and spicy flavors, while salt pulls it all together.
- Cocoa Powder – This surprising ingredient adds an earthy smokiness to the dish, balancing the acidic tomatoes and sweet potatoes. Natural cocoa powder works best.
- Aromatics – Red onion adds sharp, spicy sweetness, and garlic brings that nutty, savory kick we all love.
- Vegetable Broth – Two cups adds moisture and savoriness, tying the chili together and making it perfectly scoopable.
Substitutions
- Veggies – Any color bell pepper or carrot; or swap corn, chopped green beans, or zucchini. Stir in chopped baby spinach in the last few minutes of simmering
- Sweet Potatoes – Try Japanese sweet potatoes or orange yams for a similar sweetness but different flavor profile and color.
- Canned Tomatoes – Can’t find petite diced? Use classic chopped canned tomatoes. For a low-sodium angle, use no-salt-added tomatoes.
- Beans – Swap any of your favorite canned beans, such as chickpeas, pintos, or cranberry beans.
Instructions
Enjoy this sweet potato black bean chili even on the busiest of days—throw it all in the slow cooker before you leave for the day, or simmer it up on the stovetop in the evening for a meal that’s ready in less than 40 minutes!
Slow Cooker
Step 1: Combine all the ingredients in a large slow cooker. Stir well.
Step 2: Cook on LOW for 8-10 hours.
Step 3: Stir in the lime juice, turn off the heat, and serve hot with your favorite chili toppings!
Stovetop
Step 1: Sauté the onion, bell pepper, sweet potatoes, and carrots in a Dutch oven or large pot over medium heat for 5-6 minutes until the vegetables soften.
Step 2: Add the seasonings. Stir in the minced garlic, chili powder, cocoa powder, cumin, oregano, salt, cayenne pepper, and cinnamon, and sauté for another 1-2 minutes.
Step 3: Stir in the drained tomatoes, beans, and broth. Bring the black bean sweet potato chili to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
Step 4:Remove the lid and turn off the heat. Squeeze in the lime juice, stir well, and serve hot with your favorite chili toppings.
Recipe Tips
- Stir often while sautéing: Prevent burning by stirring the vegetables and spices regularly. Adjust the heat as needed—lower it if the veggies brown too quickly or if the spices start to scorch.
- Keep an eye while simmering: Check the chili every 5 minutes or so. Lower the heat if it’s bubbling too rapidly, or remove the lid during the last few minutes to help thicken the sauce.
- Season to taste: Adjust the flavors to your liking—add more salt or pepper for balance, a dash of hot sauce or extra cayenne for heat, or a sprinkle of chili powder for earthy depth.
Serving Suggestions
Get ready to dive into the comfort food season with steaming hot spoonfuls of this warmly spiced and hearty, yet healthy, sweet potato vegetarian chili! A few of my favorite ways to enjoy it:
- Chili Classic: Serve steaming bowls of chili topped with your favorite fixings—cotija cheese, chopped cilantro, jalapeños, sour cream, tortilla chips or strips, or black olives. Turn it into a chili bar by setting out bowls of toppings so everyone can build their own.
- Cornbread Crumbles: Chili and cornbread are a match made in comfort food heaven! Crumble warm cornbread over a bowl, add a sprinkle of cheese and green onions, and dig in.
- Frito Fabulous: Channel your inner kid with a twist on walking tacos—serve chili over a bowl (or individual bag!) of Fritos for that salty crunch.
- Brunching with Beans: Ladle chili over cheesy scrambled eggs or an omelet for a hearty, energizing breakfast.
- Sweet Potato Chili Mac: Stir a few cups of chili into a pot of creamy mac and cheese for a comfort food mashup the whole family will love.
- Loaded Nachos: Spoon chili over a sheet pan of tortilla chips, top with sharp cheddar, and bake at 375°F for 13–15 minutes until bubbly. Perfect for game day or a casual family dinner.
- Bountiful Burritos: Wrap chili in a large tortilla with rice and cheese for a filling handheld meal.
- Brimming Chili Bowls: Boost your grain bowls by topping them with chili and your favorite garnishes.
- Creamy Chili Dip: For a fun twist on bean dip, stir a few cups of chili with cubed cream cheese and shredded cheddar in a pot over low heat until melted and creamy.
Recipe Variations
- Dairy-Free and Vegan: This recipe is naturally vegan and dairy-free when made as directed and served without cheese or sour cream.
- High-Protein: Want an even heartier meal? Stir in 1–2 cups of browned meatless crumbles or ground turkey for an extra protein boost.
- Vary the Veggies or Beans: Mix it up by swapping in corn, zucchini, rainbow carrots, or even green beans. Canned pinto or garbanzo beans also work well in place of the black or kidney beans.
- Spicy: Turn up the heat by increasing the cayenne pepper to 1 teaspoon or adding a few shakes of your favorite hot sauce.
Storage Directions
- Refrigerating: Store leftover sweet potato chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the chili to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the chili on the stovetop over low heat for 5–8 minutes, or in the microwave on gentle heat for 2–3 minutes, until heated through.
Nutritional Info
When it comes to cozy, comforting meals you can feel good about serving your family, this sweet potato and black bean chili checks all the boxes. At just 222 calories per serving—with 8 grams of protein, 11 grams of fiber, and 37 grams of whole food-based, slow-digesting carbohydrates—it’s hearty and filling while still being nutritious.
Beans, a classic chili ingredient, provide plant-based protein, fiber, and slow-digesting carbs—all with a modest caloric load. For an extra protein boost, stir in another can of beans, or add a cup or two of browned meatless crumbles for even more plant-based protein.
Sweet potatoes, the star of this vegetarian chili, bring a naturally sweet, earthy flavor along with vitamin A, gut-healthy fiber, nourishing carbohydrates, and a range of antioxidants and micronutrients (source). When combined with the beans, bell peppers, carrots, and onions, this chili becomes as wholesome as it is satisfying.
Each serving of the chili sneaks in a modest 690 milligrams of sodium, making the recipe one that may need to be modified for low-sodium diets by eliminating the added salt or using unsalted vegetable broth or stock.
Total nutritional content per serving is:
- Calories: 222 calories
- Carbohydrates: 37 grams
- Protein: 8 grams
- Total Fat: 6 grams
- Sodium: 690 mg
- Fiber: 11 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 tbsp avocado oil: $0.38
- 1 medium red onion: $0.56
- 1 green bell pepper: $0.45
- 1 red bell pepper: $0.86
- 2 medium sweet potatoes: $1.76
- 2 medium carrots: $0.12
- 3 garlic cloves: $0.06
- 1 ½ tbsp chili powder: $0.09
- 2 tsp cocoa powder: $0.05
- 1 ½ tsp cumin: $0.08
- 1 tsp oregano: $0.06
- ½ tsp salt: $0.01
- ¼ tsp cayenne pepper: $0.01
- ¼ tsp cinnamon: $0.01
- 1 28 oz can petite diced tomatoes: $1.48
- 1 15 oz can black beans: $0.78
- 1 15 oz can kidney beans: $1.56
- 2 cups vegetable broth: $1.59
- 2 tsp lime juice: $0.38
The total comes out to be around $10.29 or roughly $1.72 per serving!
FAQs
Absolutely! To make it in a pressure cooker, start by following the stovetop sauté instructions, cooking the vegetables on the Sauté setting on HIGH. Turn off the heat, stir in the broth, and then layer the drained beans and tomatoes on top (don’t stir—this helps prevent the burn notice!). Cook on high pressure for 10 minutes, allow a natural release for 5 minutes, then quick-release the remaining pressure. Stir in the lime juice and serve.
Yes! This sweet potato chili actually tastes even better the next day, once the flavors have had a chance to deepen. Store covered in the refrigerator for up to 5 days.
The easiest way is to let it simmer uncovered for 5–10 minutes. You can also mash a small portion of the chili in the pot for extra body.
Other Soup and Stew Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Vegetarian Sweet Potato Chili (Stovetop or Slow Cooker!)
Equipment
- 1 5 or 6 qt Dutch Oven (or slow cooker)
Ingredients
- 2 tbsp avocado oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 medium sweet potatoes peeled and diced
- 2 medium carrots chopped
- 3 garlic cloves minced
- 1 ½ tbsp chili powder
- 2 tsp cocoa powder unsweetened
- 1 ½ tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 1 28-oz can petite diced tomatoes drained
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can kidney beans rinsed and drained
- 2 cups vegetable broth
- 2 tsp lime juice
- optional chili toppings chopped cilantro, sour cream/plain Greek yogurt, cheese, or avocado.
Instructions
Stovetop:
- Heat the oil on medium heat in a Dutch oven or large pot. Add the onion, bell peppers, sweet potatoes, and carrots and saute for 5-6 minutes, until the vegetables start to soften.
- Add the garlic, chili powder, cocoa powder, cumin, oregano, salt, cayenne pepper, and cinnamon and stir, continuing to saute for another 1-2 minutes.
- Add the drained tomatoes, beans, and broth and stir to combine. Bring the chili to a boil, then reduce to a simmer and cover for 20 minutes.
- After 20 minutes, uncover, remove from the heat, and stir in the lime juice. Serve hot with your favorite toppings!
Slow Cooker:
- Combine all ingredients except for the lime juice in a large slow cooker.
- Cook in the slow cooker on low for 8-10 hours. Stir in the lime juice until combined and serve the chili hot with your favorite toppings!
Notes
- Refrigerating: Store leftover sweet potato chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the chili to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the chili on the stovetop over low heat for 5–8 minutes, or in the microwave on gentle heat for 2–3 minutes, until heated through.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Ginny says
During our COVID quarantine, we are trying lots of new recipes. My 18-year-old son even helped me with this one and told me how easy it was. Both my son and husband loved it, and they usually will only eat meat-filled dishes. I’m not against adding meat to a future version of this, but the veggie version was super tasty on its own. We added cheese and avocados too. We felt good about how healthy dinner was tonight 🙂
Megan Byrd, RD says
I’m so glad you enjoyed it! I’m sure this would be really good with meat in it, too! 🙂
Teri Apodaca says
I tried the Vegetarian Chili and it was yummy! Even my “ugh me man, I only eat meat” husband loved it. I appreciate your recipes and will be trying more. 🙂
Megan Byrd, RD says
Oh my gosh Teri, I am so glad you’re husband liked it! The first time I made this for my husband, Tommy, he was like “wait, this doesn’t have meat?” haha Thank you for the great feedback 🙂