Best Sweet Potato Chili

This sweet potato chili recipe is a family favorite! It’s a delicious healthy dinner recipe that’s hearty enough that you won’t miss the meat.

There’s really nothing better than a great chili recipe when the weather get a chill, and here I’ve got my new favorite: sweet potato chili! The sweet potatoes bring body and a mellow sweetness that pairs perfectly with the chili powder.

I’ve made a lot of vegetarian and vegan chili recipes, and this one always has people coming back for more! Leftovers are delicious and it’s the perfect make-ahead fall meal.

5 Star Reader Review

“This was absolutely delicious! Sweet, smoky and bold with just the right amount of heat. Great with a squeeze of lime and fresh cilantro in individual bowls. By far my favorite chili recipe yet!” -Tamara

Why You’ll Love This Recipe

Before you dismiss this as yet another chili recipe, let us convince you on why this vegetarian sweet potato chili should be on your “must make” list:

• It’s vegetarian, but you won’t miss the meat. If you’re looking for a chili that’s not loaded with meat, this is it.
• It’s healthy, loaded with vegetables like sweet potatoes, a superfood high in nutrients.
• It’s seriously tasty, with complexity from chili secrets like cocoa powder and balsamic vinegar.

Ingredients You’ll Need

Most of this comes from the pantry, but a few ingredients do the heavy lifting:

• Sweet potatoes: Clean them and then chop into a ½-inch dice. No need to peel them; the skins soften and add a little texture.
• Red onion and green bell peppers: Red onion cooks down a little mellower than yellow. Green peppers keep it savory.
• Garlic: There’s quite a bit of garlic, but it infuses a savory flavor needed for a plant-based chili.
• Diced tomatoes: Make sure to use this liquid: this will be part of the body of the chili.
• Beans: You can use pinto, black, or kidney beans: whatever is in your cupboard!
• Corn: Fresh, canned or frozen work (I most often use canned).
• Chili powder, cumin, and cayenne: The seasoning backbone.
• Cocoa powder and balsamic vinegar: These two secret ingredients add depth!
• Masa harina: Optional, but it thickens the chili and adds a subtle corn flavor.

Tips For Sweet Potato Chili

Here are a few tips to keep in mind when making it:

• It makes a huge pot. This one is perfect for feeding a crowd (we’re of the opinion that chili should only be made in massive quantities). It makes enough for 8 servings.
• It’s plant-based (vegan). If you keep the garnishes vegan like with Vegan Sour Cream, this is also a plant-based chili! But you can absolutely top with cheese and sour cream.
• Use canned or dried beans. For the beans in this sweet potato chili recipe, you can use any type you’d like: make it a sweet potato black bean chili, or use pinto and chili beans. You also can cook up a pot of your own beans: we cooked our own dried beans using our Dutch oven method. You can also try our Instant Pot black beans method.

Variations And Substitutions

• Make it a sweet potato chili with ground beef or ground chicken. Brown one pound of ground beef or turkey with the onions and peppers, drain the fat, then continue as written.
• Add smoked paprika. A teaspoon alongside the cumin gives it underlying smoky notes.
• Dial the heat down. If kids are eating, start with 2 tablespoons and skip the cayenne entirely.
• Use the slow cooker. Sauté the vegetables first, then transfer everything to a slow cooker on low for 6 to 7 hours. Stir in the masa slurry and vinegar during the last 30 minutes.

Chili Topping Ideas

As any chili lover knows, garnishes are key. Alex and I liked the taste right out of the pot, but we loved it with hot sauce, sour cream, shredded cheese, and green onions. Make sure not to skimp on the toppings! Here are my favorite chili toppings:

1. Sour cream or vegan sour cream
2. Shredded cheese
3. Sliced green onions or minced red onion
4. Roasted salted pepitas (pumpkin seeds)
5. Minced red onion
6. Vegan nacho cheese
7. Canned pickled jalapenos or Homemade Pickled Jalapeños
8. Pickled onions
9. Cilantro
10. Lime wedges

Sides To Serve With Sweet Potato Chili

I love to serve chili with the classic cornbread! I’d recommend my fan favorite Homemade Cornbread, Classic Cornbread Muffins, Skillet Cornbread, or Vegan Cornbread. It’s so tender and moist, and seriously easy to whip up. I heartily recommend it!

You could also add a green salad like my Chopped Salad, or check out my best sides to go with chili!

Storage And Freezing Instructions

Refrigerate leftovers in an airtight container for up to 5 days. Like most chili, it’s better on day two once the flavors meld.

This chili freezes well for up to 3 months. The overall texture is a little softer, but it still tastes great.

Dietary Notes

This sweet potato chili recipe is vegetarian, vegan, plant based, dairy free, gluten-free, naturally sweet, and refined sugar free.

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Best Sweet Potato Chili

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4.7 from 6 reviews

This sweet potato chili recipe is a family favorite! It’s a delicious healthy dinner recipe that’s hearty enough that you won’t miss the meat.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 medium red onion
• 2 green bell peppers
• 1 ½ pounds sweet potatoes
• 6 garlic cloves
• 2 tablespoons olive oil
• 2 28-ounce canned diced tomatoes
• 3 15-ounce cans pinto, black, or pinto beans, or 4 ½ cups cooked chili beans, cooked using this method
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth
• 4 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup masa harina (optional)
• 1 tablespoon balsamic vinegar (optional)
• Garnishes: Hot sauce, sour cream (or vegan sour cream or cashew cream), sliced green onions, shredded cheese

Instructions

1. Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.
2. In a large Dutch oven or stockpot (at least 5 quarts), heat the olive oil. Sauté onion, peppers and sweet potatoes on medium-high heat for 8 minutes, stirring frequently. Then turn down the heat to medium low.
3. Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.
4. After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.
5. Season with additional kosher salt and pepper to taste.
6. Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.

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More Chili Recipes To Try

• Best Vegetarian Chili
• Mango Black Bean Chili
• Cozy Pumpkin Chili
• Quick Chili Recipe
• 8 Great Chili Recipes

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