Vegetarian Sweet Potato Chili
Extraordinary vegetarian chili containing sweet potatoes, black and pinto beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal.
Updated by Kathryne Taylor on October 22, 2024
Hearty, healthy, and the kitchen sink of recipes, a bowl of steaming chili is the perfect cold weather entrée. While I was home for Christmas, I flipped through my mom’s copy of Real Simple magazine and came across a recipe for vegetarian chili with sweet potatoes. “Sweet potatoes and veggie chili?” I thought. “Two of my favorite foods, together?!” The recipe shot to the top of my mental to-cook list as I tore out the pages for safekeeping.
Usually when I make veggie chili, I’ll use all the vegetables I have on hand, and throw in whatever kind of beans and tomatoes that are in my pantry. This time around, I mostly followed the recipe, and it turned out fabulously.
Have you ever tried sweet potatoes in your chili before? You must, I insist!
Watch How to Make Sweet Potato Chili
Vegetarian Sweet Potato Chili
Extraordinary vegetarian chili containing sweet potatoes, black and kidney beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal. Recipe yields 6 bowls.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
- Salt and freshly ground black pepper
- 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 teaspoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 1 large can (28 ounces) diced tomatoes, with their juices*
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
- 2 cups vegetable broth
- Suggested garnishes: sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro
Instructions
- In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
- Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
- If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.
Notes
Recipe adapted from Real Simple.
*A note on canned tomatoes: I’m concerned about the BPA levels in canned tomato goods and avoid canned tomato products as best I can. I recommend using Muir Glen canned tomatoes because their cans are BPA-free.
Slow cooker/Crockpot option: This chili should turn out well after cooking on low for 7 to 8 hours, or on high for 4 to 5 hours.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
YUM! made this this afternoon and boy was it good! the depth of flavor is outstanding! i didn’t even have cumin and chili powder. i will be keeping and making again and again!
thanks!
Sweet potatoes in chili – who would’ve thought it would be so delicious! I was also really intrigued by the addition of cocoa powder and cinnamon.
I would give this chili four stars based on when I had it for dinner the day I made it, but five stars for the leftovers (it tasted even more delicious the day after!).
Awesome! Thanks, Kiirsti.
Ive made this twice now and its very flavorful and tasty! Each time though the consistency seemed to be a little too liquidy. How runny/liquidy should this be?
Hmm, I don’t recall my chili being runny. You might try increasing the heat just a little while the chili is simmering, or just use a little less liquid!
We had this tonight with cornbread and it was really yummy. The seasons are perfect. I used dried beans & I cooked them first and drained them. Then I followed the rest of the your directions as written. I had a lot of extra liquid that just wouldn’t cook off and it wouldn’t thicken up for me so after about 3 hours I scooped off the extra liquid. Then I pureed about a cup of the chili and added that back to the pot to thicken it. Then it was perfect. I’ll definitely make this again but I’ll use less broth next time I guess?? Any ideas what happened? Could it be from using dried beans rather than canned?
Seasonings not seasons. :)
Hmmm, no, I’m not sure what happened there! Perhaps just use less broth next time? Sorry about that!
I bet it had something to do with using dried beans. The chili was a favorite of my husbands so I’ll definitely be trying again. After I make it a few times I should figure it out & I’ll let you know the proportions for dried beans in case anyone else wants to do it that way.
So I made it again tonight first cooking the dried black and pinto beans.It turned out perfectly for me this time using a cup of broth rather than two. Other than that I followed the recipe exactly. Delicious!!
Thank you for getting back to me! I’m glad to hear that solved the problem. I may need to revisit the amount of broth in my recipe.
We’re having a potluck at work tomorrow and our crew includes a vegan, someone with lactose intolerance, and another person following a gluten free diet – so my usual potluck go to dish -super cheesy lasagna with Italian sausage sauce is out of the question! The chili is on the stove now and smells wonderful. Thanks for providing just what I need to keep everyone happy.
Perfect! Glad you found this recipe, Lisa. I hope your crew enjoyed it!
I’ve been on the hunt for the perfect veggie chilli and I think I’ve found it! Made it in my slow cooker and it was gorgeous, and had leftovers as enchiladas. There’s loads left in my freezer too.
I’ll definitely be making this regularly – thank you!
Charlotte
Awesome!!! Thank you, Charlotte!
I was searching for a vegetarian chili recipe and it brought me to your site. I decided to check out your other posts and I am completely in love with all your creations! You are so inspiring, and you make veggie dishes look beautiful and enticing. Honestly, this has been such a joy to browse through and experience. Thank you.
Issy, thank you! Your comment made me smile. I’m so glad you found my blog! Hope you love my recipes!
This looks absolutely amazing! I have been looking at veggie chili recipes all day-and it’s been fantastic! I saw a different recipie that called for using beer to deglaze your pan just after sauteeing the onions, has anyone tried this yet and if so, does anyone have a recommendation on what type of beer to use?
Thanks!!
Hey Chris! I haven’t tried that, but it sounds like a great idea to me. Negra Modelo comes to mind since this recipe has some Mexican flavors in it.
This recipe has become a staple in my house over the last year. Making it again today for the umpteenth time!
Hooray! Thanks, Sara!
This is my favorite vegetarian chili. I think it was the first recipe I ever made from your site. I love the combination of flavors with the heat from the cayenne and the sweetness from the sweet potatoes. And it’s super filling and satisfying for meat eaters too! I made it again today to serve at a community dinner I’m attending for my church. Can’t wait to share it!
Thank you, Jessica! I’m so glad you loved this one. Thank you for saying hello!
Sweet potatoes were on sale $.48 a pound at Sprouts. I bought several pounds – because, hey, who doesn’t love them! I had all other ingredients on hand, so I decided to make this chili when the recipe popped up on a blog that I follow. Oh my gosh! It was so good!!! It is a keeper recipe and I will make it again for sure. Thanks!
Thank you, Ruth! So glad you enjoyed it!
Dear Kate,
I want you to know that I made this tonight for my boyfriend and I wish you could have heard his reaction. He kept making “happy noises” as we say, i.e. non-verbal reactions of pleasure when one eats! And then he said, ” I feel like your dad at that restaurant when he said that he was experiencing the most wonderful flavors he had never had before.” And that from a foodie! So, as always, this recipe was a huge, huge win. I can always count on you to feed us in a delicious, healthy way.
Thank you!
Well, sounds like success to me! Thank you so much for letting me know, Liesl. :)
Wow! Absolutely delicious. I ended up having three bowls. Horrible I know, but I couldn’t resist! Can’t wait to have leftovers for lunch and dinner tomorrow. I’ll make another batch next weekend to share-well, maybe I’ll share:) So glad I came across your blog!
So glad you enjoyed the chili, CJ! You could do a lot worse than three bowls of veggie chili. ;)
I found this recipe when I was looking for a vegetarian chili recipe to make for my daughter. My kids grew up eating Cincinnati style chili which is seasoned with cocoa, cinnamon, and cloves as well as plenty of chili powder. I was excited to try this recipe, since it sounded like the same “family”. We were over the moon with it! I’m making it again this week. Incidentally, I’m following the Weight Watchers Beyond the Scale program and was delighted to enter this recipe into the point calculator and find it came out to 2 points per serving. Thanks so much for this wonderful recipe!
Thank you, Georgia! I just heard about Cincinnati chili the other day. Glad you all enjoyed it!
I made this tonight. The other half demolished it with no question about meat…. Fooled him! Great recipe. Yummy in a stand n stuff soft shell with salad, cheese, sour cream and nachos. Will definitely make it again :)
Success! Thanks, Michelle!
This is week #2 of trying one of your recipes & WOW!! Followed all the directions, doubled the recipe again (since our pals were joining us), & truth be told, I feared I had overdone it w/the spices…(Whoops, I was multitasking & didn’t pay close attention to my measurements)…
This was a big hit & the extra spiciness (due to my carelessness) got raves from the guests!
The sweet potatoes, the other veggies, the spices–it was all fantastic!
Thank you for creating such an awesome blog!
Thank you so much, Susie! Delighted to hear it!
Made this today and tossed in some zucchini I had in the fridge. Delicious- I would do a little less cayenne next time since it was very hot. I put avocado and crushed sea salt rice chips for some crunch . Another winner and my daighters love cookie ‘s name.
Terri
I happened to run across your blog a couple of weeks ago while searching for interesting vegetarian recipes to fix for my roommate who is a new vegetarian. I have to say that I’ve been very impressed with your recipes. I made the sweet potato chili tonight and loved it. The seasoning is perfectly balanced and I didn’t miss the meat at all. My roommate, who used to love meat chili without beans loved this chili as well.
I made your delicious recipe but am so old that I only have a film camera(!), so no photo available, though it is a very pretty and colorful chili. I can cook though! Anyway I did lighten up the cayenne to only 1/16th tsp since I only like a tiny bit of heat, and it has a great, complex flavor profile. Enjoyed the addition of the cocoa and cinnamon. Thanks so much for sharing this great recipe!
I love this recipe! It’s so tasty and the hint of cocoa powder and cinnamon..genius! I’m thinking of adding quinoa next time I make it but I wanted to ask – how much uncooked quinoa do you think can be added to the current recipe without overdoing it? 1 cup maybe? Thank you in advance!
Its warmer weather here, but I HAD to make this chili last night, and it was awesome! I didn’t have enough canned tomatoes, so a subbed in a fresh one and more water. I then realized I had no kidney beans, so subbed in some cut fresh green beans. It was colorful and so delicious, made enough for my lunches this week as leftovers. Spice blend was really good, the cocoa was a new one for me. Thanks for sharing such a hearty, healthy recipe.
I was surprised that sweet potatoes got the attention for being the weird ingredient. For me it is the cocoa powder. What does it add? It seems odd to me.
It lends a subtle layer of complexity. No one has complained that their chili tasted like chocolate!
Hi there,
I tend to avoid eating peppers as they upset my stomach. I really enjoy the taste and often miss out on chili because of it! Can you recommend anything to replace the bulk of peppers used in your recipe?
This chili is fantastic and quick and easy to throw together on a weeknight. I left out the cocoa powder because I didn’t have any on hand and it was still delicious.
Thank you, Rose! I’m happy to hear you enjoyed this one.
My favorite vegetarian chili, by far!
Hooray! Thank you, Alexandra.
Making the chili today. It looks and smells wonderful. No doubt, it will taste just as good.
Thank you, Veronica! I hope it was a hit.
I just made this recipe tonight and wow, I did not expect the cocoa powder to make it that much better compared to other chilies – I’m hooked on this secret ingredient!
I added fresh corn and it gives great texture and sweetness to the mix. I’ll be making this again for sure!
Kate,
How do I attain a thicker consistency in this chili?
I added quinoa and it was a perfect thickness.
I’ve made this recipe and other of Kate’s recipes and love them all! I also love the way you outline your recipes and provide alternatives. Please keep the great recipes coming!
Yummy! Both girls liked it and my hubby said that was a top chili recipe. Winner all around!!
Can I make this ahead and freeze?
This is a great recipe! WONDERFUL depth of flavor and so easy to throw together. TOPPED it with cheddar cheese and cilantro. Heavenly!
i tried this recipe after looking through the web for good chili. This came out spectacular to say the least. My husband loves it! It is a nice spicy chili that really hits the spot on a cold day. Im so glad i found this site and i will be trying many more recipes in the future!
Kate, I made this for Thanksgiving. It was unusual to bring a dish like this. It went over so well, we ran out of chili. I’ve browsed your other recipes and I’m forever a fan. I’ve been bringing in your dishes to work and my coworkers are coming around to the vegetarian side. It’s become a challenge to see who can make the best vegetarian dish and I keep coming back to your site for inspiration. Thank you for sharing!
Just made this for dinner tonight! It was extraordinarily good!! I used chicken broth but other than that, followed the recipe as written. Thanks for another great meal!
Red Gold tomato products also come in BPA free cans! They are also non-gmo committed.
Can I subsitute cacao for cocoa?
Yes, that should work! I think you can pretty safely substitute one for the other in non-baking recipes.
How many dishes does this yield? Trying to decide if I want to double it! :)
About 4 to 6 servings, depending on the size!
This chili was SO good Kate!! I have been on a 21-day meal plan that doesn’t involve meat and this was the biggest blessing to eat! Thank you for a great recipe:)
You’re welcome! Good luck with your veg adventure :)
Inhave made your recipe twice and love it. I did add organicground turkey (as i am not a vegetarian) which tasted wonderful as well.
Thank you
Great! Our meat-friendly readers will thank you :)
This is a fantastic Chili that I have made many times for home and potlucks. I always get compliments and my vegetarian daughter requests it often. It is pretty spicy will all of the chili powder and cayenne called for so I usually double it to please all. This is definitely going to be a recipe we make for a long time.
This is so great to hear, Leah! Tell your daughter thank you, too!
I just wanted to let you know that years after you posted this, it is still my go-to chili recipe—for myself (it freezes well), or to feed a crowd. It get rave reviews and I’ve shared the recipe more times than I can say. I’ve even chopped and measured everything beforehand and brought it up to a friend’s cabin for a quick, hearty meal that doesn’t require me to miss the fun while working in the kitchen.
Thanks a million, Katie. This was so nice to read -and such a great idea for a quick way to throw it all together!
This recipe brought my meat lover husband around. After making it the first time I added a few ingredients…fresh jalapeños, butternut squash and sometimes carrots. It’s wonderful!
Made this for dinner tonight and it was absolutely delicious. Pretty much going to be my new go-to recipe for chili. I didn’t have cocoa powder and I switched out the cayenne pepper for paprika, but it still turned out great.
So good! Making it again today!
Awesome!
This chili recipe is AMAZING!!! I made this recipe with my 2 girls in mind – they are both vegeterians. The absolutely loved it and the funny thing is my son and husband did too – they are meataterians :) My husband said it is the BEST chili he has ever had – couldn’t stop eating it!!! I will lower the cayenne next time as my daughter is very sensitive to heat, but will add to some for the rest of us. This is a definite keeper!
So happy this worked out for everyone, Mary, even the meataterians (ha!) :)
Made this tonight and was SO impressed and delighted. Such a rich flavor. Delicious! Even my super picky non-vegetable-friendly husband scarfed it down! Thank you!
PS – your banana bread is also my go to!
Awesome, on both fronts! Thanks, Kathryn!
Loved it. Used a can of chickpeas and a can of black beans, and had some frozen fire-roasted corn that I threw in. Garnished with avocado, a dollop of greek yogurt, a little cheddar, and some crushed up Fritos. Loved the body that the cocoa and cinnamon adds. Yes, it was 87 degrees here today, but every day is chili day in my book.
I agree! No day too warm for chili. Your version sounds delicious, Jeanne. I’m glad you liked the spices!
Let me tell you, I have been making chilli for 40 years and this recipe is the bomb, I absolutely love love love it, thank you ever so much for posting this delicious recipe. I did double it and added a bit more of the spice and its fantastic. Keep showing us old birds your wonderful way of cooking.
This made me smile so much, Cindy! I’m so glad you loved this–it’s such a compliment hearing from such an experienced home cook. I don’t take that lightly. Thank you for reading!
It was delicious but I would cut the cayenne pepper to half a teaspoon instead of a teaspoon as the chilli turned out to be a little too spicy.
Yes, always feel free to adjust the spices to your preferences. Thanks, Ruby!
This is one of my all time favorites! I’ve made it several times for my family and friends and everybody loves it! :)
Since I am vegan, I substituted sour cream for homemade tofu cream cheese and it’s perfect!
Great! I’m glad you could fully veganize it.