A super easy sweet potato chili recipe, with everything you could ever want in a quick and healthy weeknight meal!
The best sweet potato chili
This classic homemade vegetarian chili recipe has been a favorite in my family for over ten years.
Packed with delicious and wholesome ingredients like sweet potatoes, zucchini, tomatoes, onions, and black beans, what’s not to love?
Leftovers freeze well too, so it’s a really great healthy recipe for meal prep!
Along with my Vegan Peanut Butter Cookies, this chili is one of the first recipes I ever made without following instructions in a cookbook.
The chili can be vegan, gluten free, Whole 30, paleo, high in protein, and oil free.
Also try these Buffalo Cauliflower Wings
Chili serving suggestions
Sliced Avocado
One of these Cauliflower Recipes
Serve over rice or quinoa
Serve over spaghetti squash
Or make up a batch of Applesauce Muffins or these Oatmeal Muffins to go along with your chili.
To make the sweet potato vegetarian chili, start by peeling your sweet potatoes and chopping the onions.
(I love roasting the sweet potato before beginning, but it’s not required.)
In a large pot, bring all ingredients except the zucchini to a boil. Turn the heat to medium-low, and cook uncovered (adding zucchini about halfway through) until the sweet potato is soft.
Depending on the size of the potato, it should take around 15 minutes. Taste and season with salt and pepper as desired.
I haven’t tried the recipe in an instant pot, so be sure to report back if you try. There is a slow cooker chili version here: Crock Pot Sweet Potato Chili.
Add a shake of hot sauce for smoky or spicy chili, and feel free to use whatever beans you have on hand. I especially like it as black bean sweet potato chili.
Leftover Sweet Potato? Make this Sweet Potato Salad or these Sweet Potato Brownies.
Above, watch the video of how to make sweet potato chili
The recipe was adapted from my Vegetarian Chili Recipe.
Sweet Potato Chili
Ingredients
- 1 large sweet potato (10 oz)
- 1 cup chopped onion
- 1 can black beans, or beans of choice
- 1 can diced tomatoes
- 1 cup water
- 3/4 cup chopped zucchini, optional
- 2 1/4 tsp chili powder
- 1 tsp orange zest
- 1/2 tsp each: cumin and salt
Instructions
- Peel sweet potato, and chop or dice, depending on desired size. (If you have time, I love roasting the sweet potato now, but it's not required.) Bring all ingredients except zucchini to a boil. Then turn to medium-low and cook uncovered (add zucchini about halfway through) until sweet potato is soft. It depends on the size of the potato but should take around 15 minutes. Taste, and add salt and pepper as desired. I add an additional 1/2 tsp salt. Serve with sliced avocado, tortilla chips, or whatever you wish.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Dinner Recipes
Javonni says
Just finished a bowl of this chili. Loved it. Thank you!
Bekah says
I’ve been making this recipe for about 5 years since Katie originally posted it! Every fall/winter I make it at least 3 times and sometimes I switch it up by using mushrooms instead of zucchini. Both ways are too good! I feel like this is a recipe I’ll be making my whole life.
CCK Media Team says
Thank you so much for making it 🙂
(Katie)
Jeannie says
Made this in my Instapot with high pressure to cook the sweet potatoes then added the zucchini for a few more minutes. Delicious.
lisa says
Hey Jeannie, what was your time in the instapot? Wanted to make it in mine. Thanks
Avra says
Might be a good idea to put whether to drain and rinse the beans in the instructions so that we all don’t have to hunt for it in the comments!
Looks good, can’t wait to make this. 🙂
Tiffany says
I am a huge fan of chili and will eat it most any way I can get it! I’ve never had it with sweet potatoes – I have to try this!
Tiffany
Sabrina S. says
I made this wonderful chili tonight, and it was delish!!! I tripled the recipe, and I’m so glad I did, because my family and I couldn’t get enough of this chili. I roasted the sweet potatoes in a couple tablespoons of melted coconut oil, and the last few minutes I put under the broiler to give it a quick crisp. Thank you Katie for an awesome recipe!
CCK Media Team says
Your coconut oil roasted sweet potato idea sounds so good!
Emily says
I made this tonight & it is so filling & the flavors are amazing!!! Katie is right, using the orange in it is crucial!
Amy says
Are the beans drained/rinsed? Thank you.
Can’t wait to make. Right up my alley.
CCK Media Team says
Yes, drain and rinse 🙂
Susan Kimzey says
This chili is SO delicious and simple! Thank you so much for the recipe! You are so adorable no wonder you are so popular:)
CCK Media Team says
Thank you so much for trying it!
Laura says
Just made for the first time and my 2 1/2 year old and I loved it! I did brown a pound of beef, drain, then started the direction in the recipe. I pretty much followed everything else as instructed. I wasn’t sure if the zucchini should be peeled so I didn’t peel it and it was fine (did half a medium one). I also wasn’t sure about draining the beans so opted not to and the liquid proportions were still fine. We did top ours with sour cream. yum yum.
CCK Media Team says
Thank you so much for making it 🙂
Annie says
This sweet potato chili was a delicious dinner!
Marie says
This was so delicious & we’re not even vegan. Just a tasty, nutritious & satisfying meal! Better than regular chili ❤
Deb says
Young lady, this recipe is out of this world! Absolutely delicious and I give it 10 stars. I prepared it sans the zucchini. It’s so authentic and delicious. The zucchini, in my opinion, would have taken away from that. I did use the Avocado you mentioned on top. It was so good I’m having it again tomorrow!! I will most definitely make more of this in the future. People you must make this recipe! Oh, I actually used fire roasted diced tomatoes also.
Pam says
I have a similar chili recipe. I substituted butternut squash for the sweet potatoes and cut my carb consumption almost in half.
Dennis says
This looks great. What size can of diced tomatoes – assume 14.5 Oz?
Dennis says
Never mind about the tomato can size – just saw it in the photo, thanks.