Chunky Sweet Potato Chili

A soup ladle with some chunky chili in it

This chunky Sweet Potato Chili is a vegetarian chili recipe full of hearty & healthy ingredients like sweet potatoes, beans, tomatoes, bell peppers, in a perfectly seasoned vegetable broth base. A warm bowl of black bean chili with sweet potatoes is just what you need to warm you up.

Course Dinner

Cuisine American

Keyword sweet potato chili, vegetarian chili

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 394kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 tablespoons extra-virgin olive oil
2 large sweet potatoes peeled and diced
1 sweet onion finely diced
1 green bell pepper diced
1 red bell pepper diced
4 garlic cloves (minced or pressed, chopped, or paste)
2 cups vegetable broth
1 can (15 oz) black beans drained & rinsed
1 can (15 oz) red kidney beans drained & rinsed
1 can (14.5 oz) petite diced tomatoes undrained
1 lime juiced
1 tablespoon tomato paste
1½ tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red cayenne pepper (optional, I don't use)
sour cream, chopped cilantro, sliced jalapeños optional garnishes

Instructions

In a large dutch oven pot, or large pot, heat the olive oil over medium-high heat. Once hot, add the diced sweet potatoes, diced sweet onion, and chopped green and red bell peppers. Sauté for 8-10 minutes, while stirring occasionally.
2 tablespoons extra-virgin olive oil, 2 large sweet potatoes, 1 sweet onion, 1 green bell pepper, 1 red bell pepper
Stir in the garlic cloves and sauté for an additional 1 minute.
4 garlic cloves
Add in the vegetable broth, black beans, red kidney beans, petite diced tomatoes, fresh lime juice, tomato paste, chili powder, cumin, kosher salt, black pepper, and cayenne pepper (if using). Stir everything together and let it heat to boiling.
2 cups vegetable broth, 1 can (15 oz) black beans, 1 can (15 oz) red kidney beans, 1 can (14.5 oz) petite diced tomatoes, 1 lime, 1 tablespoon tomato paste, 1½ tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon red cayenne pepper
Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let it simmer for 25-30 minutes.
^{*Stir the chili occasionally and check on it to make sure the potatoes and vegetables are softened to your preference before removing from the heat to serve.}
Serve the chili warm from the pot and garnish each bowl with sour cream, chopped fresh cilantro, sliced jalapeños, green onions, etc.

Notes

This is a thicker, chunkier-style chili but if you prefer more broth then add more broth to the chili as needed; maybe use closer to 3 cups of broth.

You can use chicken broth, vegetable broth, or even beef broth. To make the chili vegetarian, make sure you use vegetable broth. I prefer full sodium broth, but you can use reduced-sodium if you prefer or if there are dietary restrictions/needs. Vegetable stock can also be used, or try using bone broth.

Keep simmering the chili, covered, until the potato chunks and vegetables are softened to your liking. I love a longer simmer time, so I always cook it for at least 30 minutes. Add more broth as needed if it's getting to thick.

I use black beans + light red kidney beans. Other bean alternatives are navy beans, cannellini beans, pinto beans, or dark red kidney beans.

Nutrition