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Sweet Potato Chili

A super easy sweet potato chili recipe, with everything you could ever want in a quick and healthy weeknight meal!

Sweet Potato Vegan Chili Recipe

The Best Sweet Potato Chili

This homemade vegetarian chili recipe has been a favorite in my family for over ten years.

Packed with 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 recipe for meal prep!

Along with my Vegan Peanut Butter Cookies, this sweet potato chili is one of the first recipes I ever made without following instructions in a cookbook.

The recipe can be vegan, gluten free, Whole 30, paleo, high in protein, and oil free.

Also Try These Buffalo Cauliflower Wings

The Best Vegetarian Sweet Potato Chili Recipe

Chili Serving Suggestions

Sliced Avocado

Vegan Cornbread

Serve over rice or quinoa

Serve over spaghetti squash

Sweet Potato Chili Ingredients

Or make up a batch of Applesauce Muffins or these Oatmeal Muffins to go along with your chili.

I haven’t tried the recipe in an instant pot, so be sure to report back if you try. There is a slow cooker 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.

Vegetarian Sweet Potato Chili With Black Beans

Above, watch the video of how to make sweet potato chili

Healthy Meal Prep Sweet Potato Chili Dinner

The recipe was adapted from my Vegetarian Chili Recipe.

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Sweet Potato Chili

This easy sweet potato chili recipe is a quick and healthy weeknight meal.
5/5 (4)
Total Time 20 minutes
Yield 6 1/2 cups


  • 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


  • 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.


A slow cooker option is linked above in the post. Do include the orange zest if you can. It adds so much flavor!
For dessert, try this healthy Apple Crisp Recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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5/5 (4)

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Published on October 14, 2020

Meet Katie

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  1. 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.

  2. 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.

  3. 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. 🙂

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