Sweet Potato Chili is a hearty, quick, filling, and easy vegetarian recipe loaded with plenty of satisfying textures, and bold flavor!
Replace the meat in your Classic Chili recipe with sweet potatoes for a hearty and flavorful Soup. Try Pumpkin Chili for another delicious Fall Stew.
Why You’ll Love This Chili?
- Everything simmers together in one pot, which makes this an easy vegetarian dinner with minimal cleanup.
- Tomatoes, cumin, chili powder, and paprika build a rich, savory base, while the sweet potatoes and black beans make this chili hearty and satisfying.
Sabrina’s Sweet Potato Chili Recipe
If you love chili, you might think hearty recipes like Texas Beef Chili are the only way to go. But after one bite of this meat-free Sweet Potato Chili, you’ll be sure to change your mind. Whether you are looking to cut back on meat, eat plant-based, or want to switch up your weeknight dinner routine, this is the recipe to try. Served with Cornbread, or over Brown Rice, this makes a quick and healthy meal whether for dinner or lunch. I’ve also included slow cooker and Instant Pot methods below the recipe card.
Recipe Card
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion , chopped
- 1 red bell pepper , chopped
- 3 cloves garlic , minced
- 14 ounces black beans , drained and rinsed
- 29 ounces diced tomatoes
- 8 oz can tomato sauce
- 2 cups vegetable broth
- 1 teaspoon cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 bay leaf
- 4 cups sweet potato , peeled and diced into 1/2-inch cubes
- fresh cilantro , for garnish
Instructions
- In a deep skillet or pot, add olive oil over medium-high heat.
- Add onion and bell peppers; cook 4-5 minutes until translucent.
- Add the garlic, stir and cook for 30 seconds.
- Add the canned black beans, diced tomatoes, tomato sauce, vegetable broth, cumin, kosher salt, chili powder, paprika, and bay leaf.
- Bring to a simmer, cover and cook for 20 minutes.
- Add in the sweet potatoes and stir.
- Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 20 minutes, stirring occasionally.
- Remove the lid, cook an additional 20 minutes, until reduced.
- Fish out the bay leaf.
- Garnish with sour cream, bits of cilantro and a pinch of paprika.
Nutrition
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Chef’s Note
If your chili is too thin, keep simmering it uncovered stirring occasionally, until it thickens to your liking. Another way to quickly thicken your chili is to remove about ¾ cup of beans, then mash them with a fork and stir the mash back into the chili. If your chili is too thick, add ¼ cup vegetable broth at a time until it’s the right consistency and then simmer 5-10 minutes to get flavorful.
Table of contents
Can this be made ahead of time?
This chili is a great recipe to make in advance. You’ll want to prep the onions, peppers, and garlic in the pot as usual, then let cool completely. Next add all the ingredients except the beans, and mix well. Transfer to freezer safe gallon bags and store for up to 3 months. Thaw overnight or cook from frozen in a slow cooker with the beans for 6-8 hours on low or 3-4 hours on high. Add the black beans while reheating the recipe.
How to Store
- Store: This can be left at room temperature for up to 2 hours before storing. Transfer cooled leftovers to an airtight container then refrigerate for up to 5 days or freeze.
- Reheat: Reheat leftover chili on the stove top by simmering, covered over medium low heat for the best flavors. Stir occasionally as it simmers and if it’s too thick, you can add broth or water a little at a time until it thins out.
- Freeze: Cool completely before freezing, then transfer to freezer safe bags or an airtight container. If using bags, freeze flat for 2 hours so they store easier. Freeze chili for up to 4 months and reheat from frozen or thaw overnight in the fridge first.
Alternative Cooking Methods
Slow Cooker Sweet Potato Chili
- Cook the onions and bell peppers in oil over medium high heat until the onions are slightly translucent.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer the onion and pepper mixture to the slow cooker.
- Add the remaining ingredients and stir a few times, then cover with lid.
- Cook on low 4-6 hours or on high 2-3 hours, until the sweet potatoes are fork tender.
Instant Pot Sweet Potato Chili
- Add the oil to the Instant Pot and turn on Saute feature.
- Once the oil is shimmering, add the onions and bell peppers and saute for 4-5 minutes until the onions are softened.
- Add the garlic and cook another 30 seconds, then hit Cancel button.
- Stir in 1 cup broth and scrape up any browned bits off the bottom and sides.
- Add the rest of the ingredients, except the beans, and give it a couple stirs.
- Lock the lid and seal the pressure valve.
- Cook on Soup/Broth Setting for 10 minutes then quick release the pressure.
- Carefully remove the lid and stir in the canned beans.
- Turn on the Saute function and let the chili simmer for 5 minutes, or longer if it’s too thin.
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