This all star sweet potato chili recipe is all star and a family favorite! It’s a delicious healthy dinner recipe where you won’t miss the meat.
Have you ever come home to find a family of strangers living in your home? We did recently…though fortunately in our case, they were paid actors! A friend of ours was shooting a commercial for the Hurst Bean company and asked if we would consider renting out our kitchen. We did, and it was an absolute blast to see the production. The final commercial turned out amazing–though we must say, it’s still odd to see another family eating dinner in our dining room and riding their bikes up our driveway! (Check it out here.) Keep reading for a recipe inspired by beans, this all star sweet potato chili recipe!
Related:Best Gluten Free Dinner Recipes
How to make this vegetarian sweet potato chili
Before you dismiss this as yet another chili recipe, let us convince you on why this All Star Vegetarian Sweet Potato Chili should be on your “must make” list:
- It’s vegetarian, but you won’t miss the meat. If you’re looking for a chili that’s not loaded with meat, this is it.
- It’s healthy, loaded with vegetables like sweet potatoes, which are a superfood high in nutrients.
- It’s tasty, with added complexity from chili secrets like cocoa powder and balsamic vinegar.
Now that it’s chili season, we whipped up a big batch of this vegetarian sweet potato chili and ate off of it for days. The recipe makes enough for a huge pot, so it’s good to feed a crowd (we’re of the opinion that chili should only be made in massive quantities). It’s actually also a vegan chili recipe, if you keep the garnishes vegan. For the beans in this sweet potato chili recipe, you can use any type you’d like: make it a sweet potato black bean chili, or use pinto and chili beans. You also can cook up a pot of your own beans: we cooked our own dried beans using our Dutch oven method.
As any chili lover knows, garnishes are key. Alex and I liked the taste right out of the pot, but we loved it with hot sauce, sour cream, shredded cheese, and green onions. So, make sure not to skimp on the toppings. If you’d like to serve this as a vegan chili, top with Vegan Nacho Cheese. What’s your favorite chili recipe?
Looking for other vegan and vegetarian soups?
This website is full of vegetarian soups and vegan soups! Outside of this Vegetarian Sweet Potato Chili, here are a few other vegetarian soups we’d recommend:
This recipe is…
This Vegetarian Sweet Potato Chili recipe is vegetarian, vegan, plant based, dairy free, gluten-free, naturally sweet, and refined sugar free. For vegan, top with Vegan Nacho Cheese.
Related: Try using our Homemade Vegetable Broth for this recipe!Print
This vegetarian sweet potato chili recipe is all star and a family favorite! It’s a delicious healthy dinner recipe where you won’t miss the meat.
- 1 medium red onion
- 2 green bell peppers
- 1 ½ pounds sweet potatoes
- 6 garlic cloves
- 2 tablespoons olive oil
- 2 28-ounce canned diced tomatoes
- 3 15-ounce cans pinto, black, or pinto beans, or 4 1/2 cups cooked chili beans, cooked using this method
- 1 cup corn (fresh or frozen)
- 2 cups vegetable broth
- 4 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon cocoa powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup masa harina (optional)
- 1 tablespoon balsamic vinegar (optional)
- garnishes: hot sauce, sour cream, sliced green onions, shredded cheese
- Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.
- In a large Dutch oven or stockpot (at least 5 quarts), heat the olive oil. Sauté onion, peppers and sweet potatoes on medium-high heat for 8 minutes, stirring frequently. Then turn down the heat to medium low.
- Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.
- After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.
- Season with additional kosher salt and pepper to taste.
- Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Sweet Potato Chili, Chili Recipes, Vegetarian Dinner Ideas, Vegan Dinner Ideas, Best Chili, Healthy Dinner Ideas
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.