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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 (7)
Prep Time 5 minutes
Cook Time 15 minutes
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?

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5/5 (7)

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Published on October 14, 2020

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  1. Kathleen Acosta says

    I make this recipe all the time, it’s so good! I prefer making it in the crockpot, it seems to taste even better for some reason.

  2. Melanie says

    I was looking for something to do with my sweet potatoes and this recipe looks perfectly yummy and healthy! About how many servings would you say this pot of chili makes?

  3. Tessa says

    Very easy recipe and tasty too! It would be handy to have an indication of the cooking time, though. Mine was on the burner on low heat for about an hour.
    Since I didn’t have any beans, I used corn, which turned out great.
    I also added more spices than the ones in the ingredients list: turmeric (I know, does not normally go in chili) and black pepper. I think this made it taste more like a tagine than a chili.
    For us, this recipe consisted of 3 portions.

  4. Gayle says

    I just wanted you to know I still love this recipe! I’ve been making it exactly as is since you posted it, and it’s still one of my favorite recipes!! Thanks for all the great recipes and inspiration throughout the years.

    Happy Holidays 2016, and a Healthy and Happy 2017 to you and yours.?? Gayle

  5. Jody Green says

    I tried this recipe it was great made a couple changes I put black beans and chickpeas and used diced tomatoes with green chilies and my husband loved it….he didnt miss the meat

  6. Minnie says

    Thank you for this recipe! I added carrot, a couple different kinds of beans, black pepper, and cayenne pepper. I will be making this regularly, thank you again! Might add butternut squash and cinnamon next time!

  7. Jenny Butler says

    The recipe looks absolutely beautiful hope it tastes as good as it looks. Will make this at the weekends. I will surely let you know how this goes. Thank you for this. I would like to use a bit less spice, kids do not like spicy foods that much though.

  8. Dhianna says

    I made this for supper tonight. It was great. Everyone raved about it. The non-Vegans added a little cheese. It served 4 nicely. Added a crusty bread and it was a great meal!!!

  9. 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.

  10. 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.

  11. 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. 🙂

  12. 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!


  13. 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!

  14. 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:)

  15. 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.

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