So, fall finally rolled in, and you know what that means… It’s Sweet Potato Chili time in my kitchen! You won’t believe this, but every time those sweet potatoes get soft and cozy in the pot, the whole place smells like pure comfort.

They blend with the smoky spices in the BEST way—almost like a little flavor party happening right there in your bowl.

And guess what? Even my meat-loving friends keep asking for seconds of this veggie-loaded beauty. And if you’re already a fan of my Sweet Potato Chicken Soup, you’re going to LOVE this chili too!

Ingredients You’ll Need

This chili uses simple pantry staples and fresh veggies for bold flavors. Check the recipe card below for exact measurements and the complete list.

Sweet Potatoes: Orange-fleshed sweet potatoes turn creamy and bring that natural sweetness we all adore.
Bell Peppers: Red and green peppers add bright color and a little crunch that feels so good.
Beans: Kidney beans and black beans make this hearty and filling enough for any day.
Tomatoes: Crushed and diced tomatoes create a rich, tangy base that pulls everything together.
Chili Powder: This warming spice blend gives the chili that smoky, classic kick.
Vegetable Broth: A good broth adds savory depth and helps you get the perfect texture.
Onion and Garlic: These two build the flavor from the very first sizzle.
Cumin: Earthy cumin boosts the smokiness and gives that cozy Southwestern touch. YUM!

How to Make Sweet Potato Chili

Okay, here’s where the fun begins! This chili is honestly so easy to make, and each step builds amazing flavor.

Step 1: Sauté the Aromatics

Get your Dutch oven nice and warm with 2 tablespoons olive oil over medium heat. Toss in 1 diced onion and let it cook for about 5 minutes until it’s soft. Then add 4 minced garlic cloves and cook for just 1 minute until it smells incredible.

Step 2: Add the Spices

Now throw in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, and ½ teaspoon cayenne. Keep stirring for about 30 seconds while those spices wake up and release all their yummy oils and flavors.

Step 3: Combine the Peppers

Time to add 2 diced bell peppers—one red and one green. Cook them for about 5 minutes, stirring now and then. They’ll get a little softer but still keep that nice pop of color and texture.

Step 4: Add Sweet Potatoes and Tomatoes

Mix in 3 cups cubed sweet potatoes, 1 can crushed tomatoes (28 oz), and 1 can diced tomatoes (14.5 oz). Make sure you cut those sweet potatoes into ¾-inch cubes so everything cooks at the same speed.

Step 5: Pour in Broth and Beans

Add 3 cups vegetable broth, 1 can kidney beans (drained), and 1 can black beans (drained). Crank up the heat and bring it all to a boil, then turn it way down low and cover it up for 25-30 minutes.

Step 6: Simmer Until Tender

Just let it bubble away gently until those sweet potatoes are nice and tender when you poke them with a fork. Give it a stir every once in a while so nothing sticks, and add more broth if it’s looking too thick.

Step 7: Season and Serve

Taste it and add salt and black pepper until it’s just right for you. Scoop it into bowls and pile on whatever toppings you love—sour cream, cheese, cilantro, avocado. Go wild!

Tips for the Best Sweet Potato Chili

Uniform Cubes: Chop those sweet potatoes into the same size pieces so they all get tender at the same time.
Toast Your Spices: This little trick brings out way more flavor—don’t skip it, trust me on this one!
Don’t Rush the Simmer: Let it cook for the full time so all those flavors can get to know each other.
Adjust Consistency: Want it soupier? Add more broth. Want it thicker? Just let it simmer a bit longer without the lid.
Taste Before Serving: Always do a final taste test and adjust the salt, spice, or add a squeeze of lime.

Variations and Substitutions

Here’s the cool thing—you can totally make this recipe your own based on what you like or what’s in your kitchen.

Add Protein: Want some meat? Brown some ground turkey, chicken, or beef and stir it right in for a heartier version.
Swap Vegetables: Try butternut squash instead of sweet potatoes, or throw in some corn and zucchini for extra veggies.
Heat Level: Too spicy? Cut back on the cayenne. Want more kick? Add jalapeños or hot sauce until you’re happy.
Bean Options: Use whatever beans you’ve got—pinto beans, white beans, or chickpeas all work great in this recipe.
Smoky Depth: Add a chipotle pepper in adobo sauce if you want that intense smoky flavor and extra heat.

FAQs

Can I make sweet potato chili in a slow cooker?

Yep! Just dump everything in your slow cooker and let it go on low for 6-8 hours or high for 3-4 hours.

How do I store leftover chili?

Pop it in an airtight container and keep it in the fridge for up to 5 days, or freeze it for 3 months.

Is this chili vegan-friendly?

Yes! Just skip the dairy toppings and use plant-based garnishes instead, and you’re all set.

Can I make this chili ahead of time?

Oh, absolutely! It actually tastes even better the next day, after all those flavors hang out together in the fridge overnight.

What to serve with sweet potato chili?

I love it with cornbread, tortilla chips, rice, or a crisp green salad on the side for a complete meal.

How can I thicken my chili?

Grab your spoon and mash some of those sweet potatoes against the side of the pot, or simmer it longer without the lid.

Can I use canned sweet potatoes?

Fresh ones work best, but if you’re using canned, drain them really well and add them at the very end.

Sweet Potato Chili: Veggie-Loaded Crowd Pleaser

A hearty vegetarian chili packed with tender sweet potatoes, colorful bell peppers, and protein-rich beans in a smoky, flavorful tomato base.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine American

Servings 6

Calories 285 kcal

Ingredients

1 large yellow onion diced
4 cloves garlic minced
2 bell peppers 1 red, 1 green, diced
3 cups sweet potatoes peeled and cubed (¾-inch)
1 can (28 oz) crushed tomatoes
1 can (14.5) oz diced tomatoes
3 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper

Garnish(optional):

Sour cream or Greek yogurt
Diced avocado
Shredded cheddar cheese
Fresh cilantro chopped
Lime wedges
sliced green onions

Instructions

Warm up that olive oil in your Dutch oven over medium heat until it’s ready to go.
Toss in the diced onion and cook for 5 minutes, stirring now and then until it’s nice and soft.
Add the minced garlic and cook for 1 minute until your kitchen smells AMAZING.
Throw in the chili powder, cumin, smoked paprika, and cayenne, then stir for 30 seconds to wake up those spices.
Add your diced bell peppers and cook for 5 minutes until they start getting softer but still have some bite.
Mix in the cubed sweet potatoes along with both kinds of tomatoes until everything’s combined.
Pour in the vegetable broth and add both cans of drained beans, stirring it all together really well.
Turn up the heat and bring everything to a boil, then immediately turn it down to low.
Cover your pot and let it simmer for 25-30 minutes until the sweet potatoes are fork-tender.
Taste it and add salt and pepper until it’s perfect for your taste buds.
Scoop the chili into bowls and pile on your favorite toppings like sour cream, cheese, and cilantro—YUM!

Notes

Chop those sweet potatoes into the same size, or some pieces will be mushy while others are still hard.
Chili gets thicker as it sits, so just add some extra broth when you reheat it later on.
Make it a day early and let it chill in the fridge overnight for even better flavor—seriously!
Freeze individual portions for up to 3 months, then thaw overnight before you reheat it on the stove.
Play around with the heat level by adding more cayenne or cutting back on spices for the kiddos.

Sweet Potato Chili: Veggie-Loaded Crowd Pleaser

Ingredients You’ll Need