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Sweet Potato Chili

Warming and satisfying, deliciously sweet yet spicy. Try this fantastic and easy to make chili recipe as a meatless dinner. Add a side salad and crispy gluten free crackers for a tasty meal.

  Total: 1hr | Prep: 20 Min. | Cook time: 40 min. | Serves: 4-6


1 Tbsp. Olive Oil

1 Red Onion, Diced

2 Carrots, peeled and chopped

2 Celery Stalks, Chopped

3 Cloves Garlic, chopped

1 Orange (or Yellow) Pepper, seeded and diced

1 Jalapeño Pepper, seeded and diced

1 1/2 Tbsp. Cumin Powder

2 Tbsp. Chili Powder

1/2 tsp. Cinnamon

1 tsp. salt

1 (28-ounce) can whole tomatoes

2 cups Vegetable Broth

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

2 sweet potatoes, peeled and cut in ⅓-inch dice


Add olive oil to a 5 quart Dutch oven and warm on medium heat. Saute the red onion, carrots, celery, garlic, pepper, and Jalapeño until they begin to soften, about 5 minutes. 

Push the vegetables to the sides and add in the cumin, chili powder, cinnamon, and salt. Toast the spices for about 1 minute, then deglaze the pan slowly pouring in the 2 cups of vegetable broth. Continue cooking for about 3 minutes.

Stir in the tomatoes (breaking them up with the back of the spoon), beans, and sweet potato. Bring the pot to a low boil, then reduce the heat to simmer and cover with the lid. Continue cooking on a low simmer for 20 minutes. Uncover and simmer for 10 minutes to thicken.

Sweet Potato Chili
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