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–+ servings
Bowl of vegan chili with sweet potatoes.
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5 from 2 votes

Sweet Potato Chili

This easy sweet potato chili has black beans, corn and red bell peppers. It's seasoned with chili powder, cayenne pepper, cumin and more dried spices.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 4
Author: Paige Adams

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 pound sweet potatoes, peeled and diced (about 2 medium or 3 small sweet potatoes)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, rinsed and drained
  • 1 28-ounce can fire-roasted tomatoes
  • 4 cups low-sodium vegetable broth
  • Optional Toppings: sliced jalapeños, tortilla chips, shredded cheddar cheese, cilantro, chopped red onions, avocados, lime wedges

Instructions

  • Heat the oil in a large pot or dutch oven over medium heat.
  • Sauté the onions until they start to soften and turn translucent, about 4-5 minutes.
  • Stir in the garlic, chili powder, cumin, cayenne pepper, garlic powder, onion powder, oregano, salt and pepper. Continue cooking for 1-2 minutes until the onions become fragrant.
  • Add the bell peppers and sauté for a few minutes.
  • Stir in the sweet potatoes, beans, corn, tomatoes and vegetable broth. Bring the chili to a boil. Reduce heat and simmer for 25-30 minutes until the sweet potatoes becomes tender and the chili thickens.
  • Divide the chili into bowls and garnish with desired toppings.

Notes

Instead of sweet potatoes, you can use butternut squash.
You can substitute with kidney beans or pinto beans. You can also use a mix including black beans.
Leftovers can be stored in an airtight container up to 3 days. Warm over low to medium heat on the stove or in the microwave.
To keep the chili longer, freeze it up to 1 month. Thaw it before warming it on the stove over low to medium heat or in the microwave.

Nutrition

Calories: 414kcal | Carbohydrates: 81g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1371mg | Potassium: 1081mg | Fiber: 17g | Sugar: 18g | Vitamin A: 18358IU | Vitamin C: 56mg | Calcium: 154mg | Iron: 5mg