Sweet Potato Vegetarian Chili

Sweet Potato Vegetarian Chili / @loveandlemons

This one might have been more appropriate to post around Super Bowl time… but really, we’re not fans of “the game” like we are fans of the Olympic Games. I don’t usually like to eat in front of the TV, but these two weeks are definitely the exception. This is a great meal to cozy up to – it’s warm & delicious, and conveniently all in one bowl. Plus, it won’t make you feel too unhealthy while you watch all of the teeny girls (and guys) skate across your living room.

Make a big batch and eat the leftovers all week.

Sweet Potato Vegetarian Chili / @loveandlemons Sweet Potato Vegetarian Chili / @loveandlemons

sweet potato chili
 
Author:
Serves: serves about 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chipped
  • 2 teaspoons chili powder
  • 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
  • 1 teaspoon apple cider vinegar
  • 2 14-oz. cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1.5 cups cubed sweet potatoes
  • 2 cans of beans - black, red, pinto, or a combo
  • 1 cup chopped kale
  • ½ cup corn kernels (frozen is fine)
  • a good squeeze of lime
  • salt, pepper
topping options:
  • chopped scallions
  • tortilla strips - toast 10-15 minutes in the oven
  • toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
  • toasted pumpkin seeds
  • diced avocado w/ a squeeze of lime
Instructions
  1. Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
  2. Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
  3. Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
  4. Add the kale and corn and simmer for 5-10 more minutes.
  5. Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
  6. Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Notes
If you don't have dried chiles, just add extra spices: ie, more chile powder, cumin and/or coriander... and/or a diced chipotle from a can of chipotles in adobo would be a nice substitution.

I used Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes would be fine. (Diced plain tomatoes, in a pinch, would also work).

This one tastes great (maybe better) the second day - make a big batch and store leftovers in the fridge for 2-3 days, and in the freezer beyond that.

30 comments

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Rate this recipe (after making it):  

    • jeanine from loveandlemons.com
      02.13.2014

      thanks Supal! Yep, hearty and healthy 🙂

  1. Loving this chili! It looks fabulous and super hearty!

  2. This is my kind of chili. I’ll eat this type of meal all winter long!

    • jeanine from loveandlemons.com
      02.13.2014

      gotta add those greens wherever I can 🙂

  3. Trini from balmainkitchen.wordpress.com
    02.12.2014

    Looks wholesome, colourful and delicious! Super budget friendly too. I look forward to trying this.

    • jeanine from loveandlemons.com
      02.13.2014

      Super affordable – thanks Trini!

  4. Such gorgeous dishes Jeanine! And this chili is just what we need here in D. C. tonight with snow coming in…….I love using sweet potato in chili and stews. I think it adds a nice texture without being overly sweet and of course its more colorful which is always nice 😉
    I have so many containers of chili dishes in my freezer that I’ve made up and saved for emergency night meals. That’s my excuse for making up new ones anyway…..now I have another excuse to try this one cause it’s just scrumptious sounding. Thanks for all the ideas ♥

    • jeanine from loveandlemons.com
      02.13.2014

      Ha! I know I kind of hoard frozen soups/stews too 🙂

  5. paula rothman
    02.12.2014

    what size cans of tomatoes? the 14 oz fire roasted and diced?

    • jeanine from loveandlemons.com
      02.13.2014

      yes, exactly – thanks for catching that. I used Muir Glen’s fire roasted with green chiles, but regular fire roasted would work just fine.

  6. Meghan from oatgasm.blogspot.com
    02.13.2014

    This hits all the right notes; spicy, sweet, a bit zesty, hearty but fresh, all in one bowl. I could definitely see myself cozying up to an oversized bowl of this for the next week or two. Or three.

    • jeanine from loveandlemons.com
      02.13.2014

      Thanks Meghan! I can’t help but finish off bowls like this with avocado and lime.. so fresh 🙂

  7. chelsea from thegirlwholovedtowrite.com
    02.15.2014

    I’ve never heard of sweet potato chili! That sounds so good!

  8. Mihl from seitanismymotor.com
    02.17.2014

    I am always looking for new sweet potato chili recipes because this is the only way I like sweet potatoes. And I’ve been meaning to eat more beans, so this recipe is great!

  9. whitney
    04.07.2014

    Where are the blue and white plates from? They are so pretty and I desperately need new plates!

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  13. Leah
    10.21.2014

    Hi there! I’m just wondering if you ever have made this in a slow cooker? I’m wondering if you’d need to adjust the liquids at all or anything to make it work… Thanks!

  14. Alex
    02.09.2015

    Made this last night – it was very tasty (I added some more spices, including a chili-lime seasoning, New Mexican hot chiles, and cumin) but I did not use ANY vegetable broth. I don’t really know why the recipe called for it in the first place, but my end result was very hearty and filling!

  15. Jordanna
    11.12.2018

    I made it … I actually did 4 cups of sweet potatoes and 1.5 cups of corn – not even changing the amount of broth and it still had good chili consistency. I used trader Joe’s brown tomatoes, roasting them in the broiler to replace the canned ones. Pretty yummy.

  16. Angela Thomas
    12.01.2018

    This was awesome! Made this tonight for my family’s annual Christmas Giving Chili Supper. Most of my family are meat eaters but everyone that tried this, loved it! I made it in the Instant Pot. Added everything on the sauté setting then when it was supposed to simmer for 20-30 min, I pressure cooked at high for 3 min. Slow release, add kale and corn. Not sure if it saved time or not. But there are the directions I used 😉

    • Hi Angela, I’m so glad it was a hit with everyone! Thanks for leaving your Instant Pot tips – so helpful!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.