This one-pot sweet potato chili is a tasty, spicy, creamy, and wholesome chili idea for a delicious family dinner.

It’s also excellent for meal prep and pairs well with nachos, tortillas, and your favorite toppings – we love to serve it with sour cream, guacamole, lime, and fresh cilantro.


3 tablespoons olive oil
1 large onion
1 large carrot
1 stalk celery
4 cloves garlic
1½ teaspoons cumin or more to taste
1 green bell pepper
1½ pounds sweet potatoes peeled and cut into ¾ inch (2cm) dice
3 cans (15-ounce each) diced tomatoes
3 cans (15-ounce each) kidney beans
2 cups vegetable broth
1 teaspoon chili powder or more to taste
1 teaspoon chipotle powder optional
1½ teaspoon salt
¼ teaspoon black pepper
½ cup corn
limes & cilantro for serving*



Warm up the olive oil in a large pot or dutch oven. Add chopped onion, carrot, and celery.
Fry on medium-low heat for 10 minutes till the veggies start to sweat. Stir often.
Add grated garlic, diced green bell pepper, and cumin, and fry for two more minutes, stirring often.
In the meantime, peel and chop the sweet potatoes into bite-size dice of about ¾ inch (2cm).
Add diced sweet potatoes, canned tomatoes, drained and rinsed beans, veg broth, chili powder, salt, black pepper, and chipotle powder to the pot.
Stir and simmer for 45 minutes, or until the potatoes are very tender.
Add the corn at the 35-minute mark.
Stir occasionally to prevent the chili from sticking to the pot..
Taste and adjust for salt and spices, then let it cool down 10 minutes before serving with lime juice and cilantro.
We love it with lime, cilantro, vegan sour cream, sliced avocado, jalapeños, and hot sauce.

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