Sweet Potato Chili

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I am always on the look out for easy vegetarian dishes to add to my families weekly menu.  During the cold months I make chili at least every other week. If football is on then you can bet there is a pot of chili simmering. 

Since I am trying to add more vegetarian dinners to our rotation this Sweet Potato Chili is a no-brainer. It really packs a punch when it comes to flavor, but also falls adds nutrients to your chili and works so well with the other veggies and spices.

The nice thing with this chili is that the sweet potatoes cook in the chili. As it simmers which means you can make the rest of your meal while everything cooks.

When it comes to topping your chili, I say anything goes. Try shredded cheese, sour cream, chopped cilantro, salsa, chopped red onions, diced tomatoes and more. 

Sweet potatoes are one of my favorite ingredients and can be used in a variety of different dishes. Here are some of my go-to recipes, my Sweet Potato Soup with Lentils, Air Fryer Sweet Potato Fries, Cheesy Turkey Sweet Potato Skillet, Scalloped Sweet Potatoes.

Why You’ll Love This Sweet Potato Chili

Here are more reasons it’s a must-try dish:

• Seasonal Ingredients: Chili is a great way of using fresh fruits and vegetables when they are in season and at their most flavorful.
• Versatile: This recipe is easily adapted to suit your own tastes. Add extra veggies, garnish with the toppings of your choice, top with different cheese, or fresh herbs. Use what you have on hand!
• Hearty: If you are looking for a vegetarian meal that is still hearty and will keep you feeling full this is for you! The sweet potatoes really bulk up this chili and adds so much to the chili!

Recipe Ingredients You’ll Need

• Vegetables: I use large sweet potatoes, along with red bell pepper, sweet onion and a jalapeño for mild chili heat.
• Garlic: for the best flavor I always use freshly minced garlic, but you can use frozen garlic, or garlic puree in a pinch.
• Spices: I flavor the chili with ground cumin, chili powder, cayenne red pepper, black pepper and sea salt.
• Tomatoes: I use a can each of fired roasted, diced tomatoes, and tomato sauce when making this chili. I like adding the fire roasted tomatoes in there to get that fire roasted flavor into the chili but if that isn’t your thing you can just use two cans of diced tomatoes.
• Corn: For ease, I use canned corn in this recipe, you could also use fresh or frozen corn in this recipe too.
• Beans: I add a can of black beans to the chili.
• Garnish ideas: cheese, salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.

For exact ingredient amounts and instructions, see the full recipe card below.

Ways to Modify Sweet Potato Chili

This recipe is easily adapted to suit your preferences. Here are some ideas:

• Sweet Potato: you can swap sweet potato for butternut squash or pumpkin.
• Vegetables: Load up this chili with extra veggies, try carrots, zucchini, celery, poblanos.
• Spices: Spices help take your chili to the next level. If you want a smoky flavor try add chipotle chili pepper, or some smoked paprika. Add some ground cumin, or Mexican oregano. 
• Beans: Feel free to swap black beans for another bean, try red or white kidney beans or garbanzo beans.
• Grain: If you want to bulk up your chili add a grain like brown rice, quinoa or farro. 
• Protein: Add other protein to the chili, try tofu or for a meat based protein, some lean chicken.

How to Make Sweet Potato Chili

Step 1 – Sauté Vegetables: In a large pot bring heat the olive oil over medium high heat. Add the sweet potatoes, red pepper, onion, jalapeño and sauté until the sweet potatoes are crisp and the onion is soft.

Step 2 – Sauté Spices: Now add the garlic, cumin, chili powder, salt, pepper and cayenne pepper and sauté for another 2 minutes.

Step 3 – Add Tomatoes & Beans: Stir in the fire roasted tomatoes, diced tomatoes, tomato sauce, corn and black beans and bring to a boil.

Step 4 – Simmer the Chili: Reduce heat; cover and simmer for 35-40 minutes or until the sweet potatoes are tender.

Step 5 – Garnish & Serve: Serve warm with your favorite garnishes.

Expert Tips for Sweet Potato Chili

• I like to peel the sweet potatoes which result in a thicker, smoother chili. For a chunkier chili you can give the sweet potatoes a good scrub, but leave the skin on.
• You can easily chop everything up ahead of time if you know you will be in a time crunch.
• I like to make a big pot of this chili and set up a chili bar with all the toppings, that way everyone can top their chili bowl just how they like it.  
• Chili is a great make ahead dish and tastes even better when left to sit as all the flavors meld together and intensify. Make it up ahead of time then store in the refrigerator until you are ready to serve.
• This recipe is easily doubled or tripled if you are feeding a larger group of diners, making it ideal for large family gatherings or game day.

Serving Tips

• Homemade salsas are a great way to top any bowl of chili. Try my Homemade Pico de Gallo, Tomatillo Salsa Verde, Easy Guacamole, or my Cucumber & Watermelon Salsa.
• The acid in pickles also works really well with chili, balancing out the sweet potatoes, try my Quick Pickled Red Onions or these Quick Pickled Vegetables.
• Salads are also a great addition to a spicy meal, try my Mexican Street Corn Salad or this Mexican Coleslaw.
• You also could serve this chili with cornbread or some steamed white or brown rice. Or for added crunch and texture try these Homemade Tortilla Chips, or my Baked Pita Chips.