Sweet Potato Chili

You guys, I am totally out of control with fall ingredients in this house. I’ve got my fall candles going and it looks like the weather is starting to cool down. And by cool down, I mean drop below 100 degrees! Sad, I know.

I’ve had a mad chili craving this past week and had some sweet potatoes on the counter so opted for this easy peasy (and vegan!) sweet potato chili! I’m madly in love with this chili. In fact, I’d take a bowl of this over traditional meat chili any day. First, it is PACKED with healthy goodness!

Sweet Potato Chili

Look at all that delicious freshness! And it’s also packed with black beans, pinto beans, and diced tomatoes. This chili is comforting, hearty, and filling. Trust me when I say that you will not miss the meat one bit. I also added some cocoa powder which was a first for me, but I am a now a cocoa powder and chili convert. It gives this chili a richer flavor. This is the perfect meal to make on a cool fall evening and also makes great leftovers for the week and freezes well!

Sweet Potato Chili

Sweet Potato Chili
Yield: 6 servings

Sweet Potato Chili

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

This sweet potato chili is hearty and comforting. It's also vegan-friendly!


  • 2 tablespoons olive oil (or grapeseed oil)
  • 1 small yellow onion, finely diced
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • salt and pepper
  • 1 (15 ounce) can unseasoned black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes
  • 3-4 cups vegetable broth
  • 1 tablespoon unsweetened cocoa powder


  1. In a large stockpot, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes. Add in the sweet potatoes and peppers. Stir in the chili powder and cumin and season with salt and pepper. Cook the veggies for about 4-5 minutes, stirring every so often.
  2. Add in the black beans, pinto beans, and the diced tomatoes. Pour in 3 cups of the vegetable broth and stir in the cocoa powder. Stir until well-combined. Add the remaining broth if desired. Cover and let the chili simmer for another 15 minutes or until the potatoes are tender. Season with more salt if needed (and can also adjust other seasonings to taste). Serve with sour cream, cheese, avocado, or fresh cilantro or green onion.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1552mgCarbohydrates: 34gFiber: 6gSugar: 8gProtein: 8g

Sweet Potato Chili