Sweet Potato Chili combines tender sweet potatoes, hearty black beans, and fire-roasted tomatoes, finished off with your favorite toppings!

A big scoop of Sweet Potato Chili coming out of the pot.

The BEST Sweet Potato Chili

When it gets cold, chili’s my ultimate comfort food! I’ve got at least 10 different chili recipes on the website—this Crockpot Chili is the top favorite, and White Chicken Chili is a close second.

But if you know me, my love for sweet potatoes won’t surprise you—this Sweet Potato Chili is at the top of my list! It’s hearty, comforting, and packed with flavor. Plus, it’s a fun twist on classic chili since it’s meatless. It’s also super easy to make, comes together in about 30 minutes, and only needs one pot!

All the ingredients for this recipe—veggies, seasonings, beans, limes, broth, and tomatoes—are prepped and ready for easy assembly.

Ingredients In Sweet Potato Chili

  • Oil: Adds flavor and helps cook the veggies.
  • Yellow Onion: Chopped finely for a touch of sweetness.
  • Sweet Potatoes: Dice into small pieces so they cook quickly and get some nice color.
  • Garlic: Freshly minced or jarred—use whatever you have on hand!
  • Jalapeño: Adds a touch of spice; leave out seeds for less heat.
  • Seasonings: These give warmth, a touch of smokiness, and that classic chili flavor.
  • Chili Beans: Keep the liquid for extra flavor!
  • Black Beans: Rinse well to remove the excess saltiness.
  • Diced Tomatoes: Fire-roasted add a smoky hint; regular diced are fine too.
  • Vegetable Broth: Chicken broth works if not vegetarian.
  • Cilantro: Adds freshness at the end; stir in or sprinkle on top.
  • Lime: A squeeze before serving brightens everything up.

Quick Tip

Adjust seasonings to taste. For less heat, reduce or omit cayenne and jalapeño. Taste and adjust before serving. Here are some tips for cooling down chili if it’s too spicy!

First, sauté the onions, then cook the sweet potatoes with the seasonings. Finally, add the beans, tomatoes, and broth for the sweet potato chili.

How To Make Sweet Potato Chili

  1. Heat Oil: In a large pot over medium-high heat.
  2. Cook Onion: Add onion and cook until soft, about 3 minutes.
  3. Add Sweet Potatoes: Stir in and cook for 9–10 minutes, stirring occasionally.
  4. Add Garlic and Seasonings: Stir for 1 minute until fragrant.
  5. Combine Beans, Tomatoes, and Broth: Add to pot and stir.
  6. Simmer: Bring to a boil, reduce heat to medium-low, cover, and simmer for 8–15 minutes until sweet potatoes are tender.
  7. Serve: Ladle into bowls, add toppings, and enjoy!
Let everything simmer to develop a thicker consistency.

Sweet Potato Chili Topping Ideas

  • Sour Cream or Greek Yogurt: Adds creaminess and helps tame down the heat.
  • Shredded Cheddar Cheese: Melts perfectly into the chili.
  • Avocado Slices or Guacamole: Adds a creamy, fresh touch.
  • Cilantro: For a pop of freshness.
  • Tortilla Strips or Crushed Tortilla Chips: For some nice crunch.
  • Lime Wedges: A squeeze brightens up the flavors.
  • Sliced Jalapeños: For extra heat.

What To Serve With This Chili

Serve this Sweet Potato Chili with any of these sides for a complete meal:

Sweet Potato Chili served in a bowl, topped with cilantro, jalapeño, lime, and avocado.

Storage

Leftovers?

Refrigerate: Cool to room temp, then store in an airtight container for up to 5 days.
Freeze: Freeze in portions for up to 3 months.
Reheat: Thaw in the fridge, then warm on the stove or microwave.

More Sweet Potato Recipes To Love:

4.94 from 16 votes

Sweet Potato Chili

Sweet Potato Chili is a hearty, flavorful veggie dish loaded with tender sweet potatoes, seasoned beans, and fire-roasted tomatoes. Top it off with cilantro, avocado, and cheese for extra deliciousness!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 servings

Equipment

  • Large pot

Ingredients 
 

  • 1-1/2 tablespoons olive oil
  • 1/2 large yellow onion finely diced, 1 cup
  • 2 cups peeled and diced sweet potatoes 1/2-inch pieces, 1 medium potato
  • 1 tablespoon minced garlic 4 cloves
  • 1 tablespoon minced jalapeño 1/2 of a full one, optional
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) can chili beans pinto beans in chili sauce
  • 2 (15.5-ounce) cans black beans drained and rinsed
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1-1/2 cups vegetable broth or stock; chicken broth works if not vegetarian
  • 1/4 cup finely diced cilantro optional
  • 1 lime optional
  • Toppings as desired see note 1

Instructions 

  • Heat oil in a large pot over medium-high. Add onion and cook until nearly translucent, about 3 minutes. Add chopped sweet potato and cook, stirring occasionally, until tender, about 9–10 minutes. Mix in garlic, jalapeño, and all the seasonings; cook until fragrant, about 1 minute.
  • Add undrained chili beans, drained black beans, and undrained tomatoes. Pour in broth.
  • Bring to a boil, then lower heat to medium-low and cover. Simmer 8–15 minutes until sweet potatoes are tender and a good amount of liquid has been absorbed. Stir occasionally to prevent sticking.
  • Remove from heat. Adjust seasonings to personal preference. Add lime juice (I start with 1 tablespoon) and cilantro if using.
  • Ladle into bowls and add desired toppings. Enjoy!

Video

Recipe Notes

Note 1: Optional toppings: sour cream, cheddar cheese, avocado, tortilla strips/chips, etc. whatever you like on your chili! These seal the deal, adding lots of flavor and texture!
Storage: Let it reach room temperature. In airtight containers, keep for up to 5 days in the fridge. Freeze for up to 3 months. To reheat, thaw if frozen, then warm on stove or microwave.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 46.6g | Protein: 14g | Fat: 3.8g | Cholesterol: 1.8mg | Sodium: 748.6mg | Fiber: 14.4g | Sugar: 5.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.94 from 16 votes (3 ratings without comment)

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36 Comments

  1. Al says:

    Can you edit it so you say; stir in the sweet potato chunks? Why out the 1/2 inch there? It made me think I had to stir in 1/2 the sweet potato!

  2. Patty says:

    5 stars
    Make this all the time. Delicious!

    1. Chelsea Lords says:

      Yay! Thank you Patty!

  3. Susan says:

    Very tasty recipe. The family enjoyed. Thank you for this keeper!

    1. Chelsea Lords says:

      So happy to hear that, thank you Susan!

  4. Frances says:

    5 stars
    Thank you for sharing this recipe โฃ๏ธIt is one of my favorites โค๏ธToday tho I added a little to much chilli powder because I was doubling the recipe ๐ŸคฃSo I was wondering if you knew of anything I could do to help with it being a little to spicy?

  5. Elaine says:

    I can’t find the Pinto Beans in Chili Sauce. Do you have a suggestion to substitute for or work around this? Thank you!

    1. Chelsea Lords says:

      You could do plain pinto beans; maybe just amp up the seasonings a touch!

  6. Minnie says:

    5 stars
    This chilli is amazing and has become a regular in my household! Perfect for the days I need to get some extra protein in and is easy to vary depending on what you have at home.

    1. Chelsea Lords says:

      I’m so glad you’re loving this recipe! Thanks so much Minnie! ๐Ÿ™‚

  7. Barb D. says:

    5 stars
    Made a few changes to make it even more healthy. Just added an off brand can of chili beans and 1 can of black beans. Roasted/broiled fresh cut cherry tomatoes. Did 1 cup veggie broth and 1 cup chicken broth for flavor. Before serving to thicken it, I blended about 1 1/2 cups of the soup and added it to the rest of the soup. Didnโ€™t have lime or cilantro or toppings but it was tasty. Will make again. Thanks.

    1. Chelsea Lords says:

      That sounds awesome! Thanks so much for sharing! ๐Ÿ™‚

  8. Jeanette says:

    4 stars
    Overall great flavors, will make again however sweet potatoes cooked in no broth in 10 minutes not possible: Iโ€™ve been cooking for over 40 years; Iโ€™m not sure a novice cook would have known what to do.

    1. Chelsea Lords says:

      They aren’t supposed to cook in only 10 minutes! ๐Ÿ™‚ They are sautรฉed in step 1 for 9-10 minutes and then in the broth for 8-15 minutes (or as the recipe reads: “or until a good amount of the liquid is absorbed and the sweet potatoes are tender”). If they are chopped small (into 1/2 inch cubes) they will be done in time. Hope that helps!

  9. natalie says:

    5 stars
    There are some recipes worth dying for. This one is worth killing for! I couldn’t believe how delicious it was! Thank you!

    1. Chelsea Lords says:

      HAHA!! So thrilled to hear you enjoyed this, thanks so much Natalie! ๐Ÿ™‚