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.
I made this for a little Halloween get together and everyone absolutely loved it! So delicious and even more so when eating it for lunch over the next couple of days! I can’t wait to try more of your recipes!
I’m glad you loved it, Jami! Thank you for your review.
Another delicious recipe Kate. Your recipes never disappoint!
This is just so good. I doubled the recipe thinking I’d freeze some for future meals (I’m positive we’ll eat this up before having the chance to freeze it!). Only had/used 3 cans of beans, didn’t have veggie stock on hand so I used water (prob more like 3.5 cups instead of 4), and only had 2 bell peppers so I added some shredded carrots too, and left out the cayenne so my toddler could eat it. Even with the subs, THIS IS SO DELICIOUS! Already know I’ll make this again and again. Kate’s lentil soup is one of my all-time favorites but wow am I glad I tried this.
Mmmmmm. This is delicious. Now one of my top 2 vegetarian chili recipes. Thank you for this one.
Hello.
Made this recipe for a sick friend & her family. I love heat but some do not. I eased off on the cayenne pepper. It was still pretty hot.
I recommended adding plain yogurt, sour cream or grated cheese as a topping to tame the heat
I will make it again for myself.
Thank you for sharing, Vivian!
This is our absolute favorite chili recipe. We once made it over a gas grill on a beach in California when we were cycling the Pacific coast with a group of friends. Cocoa powder is the secret ingredient.
I’m glad you love it, Camilla!
This chili is good but it’s way too spicy. I like spicy food but I really suggest those who make this to reduce the amount of Cayenne Pepper because with the Chili Powder, it’s too much. I was mad because I spent so much time preparing it only to find it’s not really edible for me because of that. Saying “more or less depending on your taste” won’t really make sense to most inexperienced chefs. I had to cut it with lemon juice to reduce the acidity of the Cayenne Pepper oil. I won’t make this again unless I use literally 1/8 of a teaspoon of Cayenne.
I’m sorry you didn’t love it as is. You can reduce the spice to your tastes. I appreciate your feedback, Ellen.
Seriously delicious! My only change was using less cayenne. Perfect and satisfying on a chilly night. Love it!
Thank you for your review, Regina!
Question for clarification. Recipe states 1 can of black beans & 1 can kidney beans but description above recipe states pinto beans. Does it matter or just personal preference? Thank you.
Hi Stephanie, so sorry for my delay! You can use either.
I love the ingredients but I really don’t like to smell chocolate one I want to eat chili. I put in 1/4 of the chili powder and it still too spicy. I can’t taste all of the rest of the wonderful ingredients
I am a huge fan and frequent user of so many of your recipes, and have shared countless links with friends and family members who’ve given rave reviews to the dishes I’ve made from your site. I feel a little badly letting you know that I was disappointed with this recipe, but am sharing feedback so that others might make modifications. I found this chili to be overly spicy; I have a high tolerance for spice and even with 3/4 teaspoon of cayenne — less than called for in the recipe — I found the heat from the cayenne overpowered the other flavors. Also, the consistency was quite soupy, even after pureeing about 2 cups of the chili to add more body to the broth. I’ll go back to your regular veggie chili recipe next time (to which I have added sweet potatoes successfully in the past). Thanks for “listening,” and I’ll be back for more of your delicious and nutritious recipes very soon.
Hi Susan, I’m sorry to hear you didn’t love this one. I appreciate you sharing your feedback.
What time would you suggest in an instant pot?
Hi LJ, I don’t have instructions as I haven’t tried it.
I love this recipe but I suggest draining the canned tomatoes for a less liquid result.
I just made this in the morning…and now I can’t wait for lunch! I tried a little bit, and it’s so delicious. I absolutely love your other chili recipe, so I had never made this one. But, I’ve heard that sweet potato chili is good – and I do love sweet potatoes – so I finally decided to try it, and I’m so glad I did!
I love that! Thank you for sharing, Emilie.
This is our favorite chili recipe! I make it in the crockpot and we all love it!
Great to hear, Gina. I appreciate your review!
Love this! Really delicious and the mix of spices makes it unique.
SO GOOD! Literally, whenever I’m looking for a recipe I will first search for a Cookie and Kate recipe, and it’s only if there isn’t one here that I’ll even consider other recipes. All the recipes here are so consistently home runs, and this was no exception! I added some ground ghost pepper for a bit more heat, and because I didn’t have them, I swapped the canned tomatoes for fresh ones. I also added some semi-sweet chocolate chips instead of cocoa powder. I blended about a third of it before serving it, and it was delicious! Thank you for all the incredible recipes Kate!
I’m so glad you hear that, Ben! Thank you for your review.
I made this last year & again today. It is absolutely delicious! One of our favorite cold- weather comfort foods served with corn bread. Yum!
I love to hear that, Patti! Thank you for your review.
GREAT recipe! I couldn’t decide whether to make this or your Butternut Squash Chili so I added a big handful of chopped lacinanto kale at the end. I also went heavy on all the spices and included some orange zest. It was wild! Really delish!
This looks really, really good! I can’t wait to try it. Too bad I couldn’t save it to Pinterest. There are just no available images or a video available to save it with.
I’ve just read your blood cell donor article and see that was 10 years ago. Do you have an update on the recipient? What a wonderful gift to give someone!
Have never been disappointed with any of your recipes. Thank you.
I’m delighted to hear that, Michael!
Absolutely delicious. I cut back a bit on the cayenne and added a rich oh honey. Wonderful recipe. It’s a keeper.
That’s great to hear, Margot! I appreciate your review.
Kate, your Vegetarian Sweet Potato Chilli was the BEST chilli I have ever tasted. It had such rich flavours. I added an extra tablespoon of cocoa powder just for the hell of it!
I’ll be making this over and over again! Any of your other recipes that have that depth of flavour that you could recommend? My partner loves meat so anything veggie has to be as good as your chilli.
Thanks
I’m glad you loved it, Rebecca! Thank you for your review.
Hi Kate – Thank you for sharing this recipe! This chili is so delicious and healthy. I can’t believe how much depth of flavor it has without the meat.
This is my favorite sweet potato chili, i like it with avocado, cilantro and green onion. Last night I had unexpected company, and not much but a bit of this chili left, so I made some rice, ribboned some cabbage and thin sliced some cucumber, plus diced avocado, cilantro and green onion, and turned it into a bowl, topped with some greek yogurt ranch dressing, it was inhaled.
Thank you for this bomb recipe.
I hope this isn’t an annoying question, but I hate bell peppers! Is there something I can substitute for them in this recipe because besides the bell peppers it sounds amazing and I really want to make it! Thanks!
Can red Pinto Beans be used? As well as Cacao Powder?
Thanks
Hi Chris, I prefer this recipe as written. But, you can get creative. Let me know what you think when you try it!
So sorry, I just left a question asking about Cacao Powder and see that it’s listed in recipe. Thanks
Have made t hi several times. Easy and delicious! Even non vegetarians love it I do reduce the cayenne, for some family members taste.
Have made it several times. Easy and delicious! Even non vegetarians love it! I do reduce the cayenne, for some family members taste. I let it simmer uncovered for a bit if I want to thicken. Also sometimes add more sweet potatoes because I love them!
That’s great, Mary! I appreciate your review.
WOW this tasted great! The cocoa powder was a really nice unexpected counterpoint to the heat from the cayenne. Added a subtle sweet smokiness and a lot of depth. Definitely will make again.
I’m glad you enjoyed it! Thank you for your review.
Hi Kate! Forgive my silly question, but, if I wanted to cook this in the crockpot, do I sauté the veggies first and then put it in the crockpot or just throw it all in at once? Thank you!
H! I find you get the best flavor when you sauté. Let me know if you try it!
I loved this. Hearty and delicious. I loved the balance of the sweetness from the sweet potato with the chili powder and red pepper. I only used half the recommended amount of cayenne though and it was just the right amount of heat.
Holy COW, this stuff is GOOD! I think this is my first time ever reviewing a recipe, but I couldn’t hold back. I made it exactly as written with one change: I added in 1/2 package of Gardein Veggie Crumbles. This is hands-down the most delicious chili I’ve ever made. The cocoa powder is so subtle, but it really brings out the flavor of the sweet potato. Can’t wait to make it again!
That’s great to hear, Sharon! I appreciate your review.
I just made this recipe and it’s delicious! So much flavor! Thanks for another awesome recipe… :)
You’re welcome, Helena!
So damn good. First vegetarian chili ive ever made, just as good as with meat if not better. The cocoa really makes it. Thank you Kate!
You’re welcome, Daisy! Thank you for sharing.
This chili is my family’s new favorite. In fact, the consensus is that it’s the best chili. Full stop! The ingredients are simple, but the flavor is complex and delicious (even better the second day, of course). I made a few minor changes to suit our taste (reduced spice level for kid palate) and added a bit of molasses per a recommendation I came across somewhere that doing so elevates chili on the sly. Thank you for sharing this recipe!! 100% making it again soon.
Make this regularly. Added faux meatc crumbles, corn. This.recipe is very forgiving. Add what you have and it will be delicious! I do always add all the spices though, sometimes a tad more!
I’ve been making this every year for years and I love it! It’s so good! Usually I add more cumin than the recipe calls for, but I always start out with the recommended amount and then tasting it to see if I want more.
This was amazing! I followed the recipe exactly as written, except I substituted a sweet onion for the red onion. I have tried a number of your recipes and they are always big hits with my family. Thank you, Kate (and Cookie!)
You’re welcome, Janet!
This is a great recipe. I’ve made it quite a few times and even took it into work one year for our chile cook off for the vegetarians in the office. I like to have at least one meal without meat each week and this is great especially during the Fall and Winter. I make mine in my crockpot. A great fix and forget meal.
Loved this recipe! I doubled the amount of sweet potato and cut the cayenne in half because of my kids. Everyone loved it! So much flavor and easy to make!
I made this and it was wonderful!!! During the fall I love soup and enjoy trying new recipes! Thanks so much I will be making many more times!
This is absolutely fantastic and so easy! Thank you for another fabulous recipe. So many of your recipes have become my favorites, but your soups especially are phenomenal.
I made the mistake of adding a full teaspoon of cayenne and it was way too spicy for us.
Oh no! I hope you try it again.
My wife and I love your sweet potato chili!
This chili is incredibly delicious, it’s become my favorite chili recipe, thanks so much! I make the recipe exactly as written, except I use fire roasted canned tomatoes for a little more flavor.
Is there a substitute for cocoa powder
You can omit if you like.
This is AMAZING!! I woke this morning wanting to make a vegan black bean + sweet potato recipe. I looked at a lot of them before settling on yours and deciding to go for it. Man, oh man, I am I glad I did. Thank you!