Sweet potato chili is a simple, satisfying one-pot meal. It features a spiced, hearty tomato sauce with tender sweet potato chunks and beans.
This recipe is ideal for meal prep and works well as a healthy lunch or a comforting family dinner.
Serve sweet potato chili over rice and top with tortilla chips, avocado or guacamole, sour cream or yogurt, corn, lime, and fresh cilantro.
Table of Contents
- Ingredients for sweet potato chili
- How to make sweet potato chili
- Serving Suggestions
- Storage
- Similar recipes
- Sweet Potato Chili Recipe
What is sweet potato chili?
This creamy, Mexican-inspired stew combines tender sweet potato cubes with sautéed onion, garlic, bell pepper, cumin, beans, and spices in a flavorful tomato base. It’s nourishing, filling, and easy to scale for meal prep.
Turn it into a full dinner by serving over rice, quinoa, pasta, or polenta.
Popular toppings include sliced avocado or guacamole, pico de gallo, sour cream or thick yogurt, corn, lime, cilantro, jalapeños, and crunchy tortilla chips.
Ingredients for sweet potato chili
Note: Quantities appear in the recipe box below.
Olive oil
Use olive oil or extra-virgin olive oil to sauté the aromatics. Avocado oil, coconut oil, or another neutral vegetable oil can be used instead.
Onion, celery, carrot, garlic
Sautéed onion, celery, carrot, and garlic create a rich flavor base—similar to a sofrito—for soups and stews.
Cumin
Cumin adds classic chili flavor. Ground cumin is recommended; dried oregano can be used as an alternative.
Sweet potatoes
Peeled orange sweet potatoes are used here, but you can leave the skins on if preferred—just scrub them well first.
Bell pepper
Green bell pepper adds mild acidity. Red or yellow bell peppers work equally well.
Tomatoes
Canned diced tomatoes provide body and texture. Fire-roasted or crushed tomatoes can replace diced if you prefer.
Beans
Canned red kidney beans are convenient and speed up prep. You can also use soaked, cooked dried beans or substitute black or pinto beans.
Vegetable broth
Vegetable broth keeps the chili vegetarian; water or another stock can be used instead.
Chili powder
Add chili powder to taste for heat. Increase or decrease the amount depending on your spice preference.
Chipotle powder or smoked paprika
Chipotle powder or smoked paprika adds a pleasant smokiness. Chipotle brings extra heat—use sparingly or swap in smoked paprika.
Salt and black pepper
Season with sea salt or kosher salt and freshly ground black pepper to taste.
Serves well with
This chili pairs with white or whole-grain rice, pasta, quinoa, cornbread, polenta, or tortillas. Top with corn, avocado or guacamole, sour cream or yogurt, pico de gallo, tortilla chips, shredded cheese, lime wedges, and cilantro.
How to make sweet potato chili
Heat olive oil in a large pot or Dutch oven.
Add chopped onion, carrot, and celery and sauté over medium heat for about 5 minutes, until the vegetables soften. Stir frequently.
Add grated garlic, diced bell pepper, and ground cumin; sauté another 1–2 minutes until fragrant.
Tip: You can chop the vegetables by hand for texture or pulse them a few times in a food processor to save time.
Peel and cut sweet potatoes into roughly 1-inch (2.5 cm) cubes.
Add the sweet potatoes to the pot along with diced tomatoes, drained and rinsed beans, vegetable broth, chili powder, chipotle powder or smoked paprika, salt, and black pepper.
Simmer the chili for 30–40 minutes or until the sweet potatoes are fork-tender and the sauce has thickened, stirring occasionally to prevent sticking.
Taste and adjust seasoning, then let the chili rest 10–15 minutes to allow flavors to meld. It often tastes even better the next day.
Serving Suggestions
Sweet potato chili is a satisfying one-bowl meal. Serve it over rice, pasta, quinoa, polenta, or with cornbread for a heartier option.
Top with sweet corn, a squeeze of lime, and fresh cilantro. Other great toppings include avocado or guacamole, sour cream or thick yogurt, pico de gallo, tortilla chips, jalapeños, green onions, or quick-pickled red onions.
Storage
Make ahead: The chili develops deeper flavor after a day or two, making it perfect for meal prep.
Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 5 days.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months.
Thaw: Defrost in the fridge for several hours or use the microwave thaw setting.
Reheat: Warm individual portions in the microwave for 2–3 minutes or on the stovetop for about 5 minutes. Reheat only what you’ll eat.
Similar recipes
Sweet potato ideas: sweet potato gnocchi, sweet potato lentil salad, sweet potato soup, sweet potato curry.
Mexican-inspired: pico de gallo, tostadas, guacamole, vegan breakfast burrito, sweet potato hash, lentil chili, black bean salad.
Hearty soups & stews: black bean soup, lentil vegetable soup, cauliflower soup, Moroccan lentil soup, chickpea soup, curry lentil soup.
Soups
Curry Lentil Soup
Soups
Black Bean Soup
Soups
Lentil Vegetable Soup
Mains
Tostadas
Sweet Potato Chili
Great for meal prep and suitable for a healthy lunch or family dinner.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, grated
- 1½ teaspoons cumin
- 1 large green bell pepper, diced
- 1½ pounds sweet potatoes, peeled and cut into 1 inch (2.5 cm) dice
- 3 cans (15-ounce each) diced tomatoes
- 3 cans (15-ounce each) kidney beans, drained
- 2 cups vegetable broth
- 1 teaspoon chili powder (more or less to taste)
- 1 teaspoon chipotle powder or smoked paprika (optional)
- 1½ teaspoons salt, or to taste
- ⅛ teaspoon black pepper
Serves well with
- Rice, pasta, or quinoa (4–6 portions)
- Lime wedges (4–6) and toppings: corn, cilantro, sour cream, avocado
Instructions
-
Heat 3 tablespoons olive oil in a large pot or Dutch oven. Add 1 large chopped onion, 1 large chopped carrot, and 1 chopped stalk of celery; sauté over medium heat for about 5 minutes until softened, stirring often. Add 4 grated garlic cloves, 1 diced green bell pepper, and 1½ teaspoons ground cumin; sauté 1–2 more minutes until fragrant.
-
Meanwhile, peel and chop 1½ pounds sweet potatoes into 1-inch (2.5 cm) cubes. Stir the sweet potatoes into the pot with 3 cans diced tomatoes, 3 drained cans of kidney beans, 2 cups vegetable broth, 1 teaspoon chili powder, 1 teaspoon chipotle powder or smoked paprika, 1½ teaspoons salt, and ⅛ teaspoon black pepper.
-
Simmer 30–40 minutes, until the sweet potatoes are tender and the sauce has thickened, stirring occasionally. Taste and adjust salt and spices. Let cool 10–15 minutes before serving to allow flavors to meld.
-
Serve as a one-bowl meal over rice, pasta, quinoa, polenta, or with cornbread. Top with sweet corn, lime juice, cilantro, avocado or guacamole, sour cream or yogurt, pico de gallo, tortilla chips, jalapeños, or pickled red onions.
Notes
Nutritional information shown in the nutrition panel is an estimate per serving (based on six servings) without rice or toppings.
Substitutions: swap avocado oil for olive oil; use red or yellow bell pepper instead of green; substitute black or pinto beans for kidney beans; use water instead of vegetable broth; replace chipotle powder with smoked paprika and a pinch of cayenne or adobo from canned chipotles; use dried oregano if you don’t have cumin.
Storage: This chili keeps and improves in flavor over several days—ideal for batch cooking. Refrigerate in an airtight container up to 5 days or freeze for up to 3 months. Thaw in the fridge and reheat only the portions you’ll eat.
Nutrition
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