Sweet Potato Chili


Hi all! Lately I have been trying out a lot of vegan/vegetarian recipes. I am not a huge fan of chili, but I am a very HUGE fan of sweet potatoes. When I saw recipes for sweet potato chili I had to test it out. The first time I made this chili, I only did the lentils and not the black beans. The texture was not “chili” enough and beans were much needed. Next time, I may even try to add another can of beans. Anyways, this recipe is great for the vegetarians craving a chili on a cool fall day!

Sweet Potato Chili

  • Servings: 12
  • Difficulty: medium
  • Print


  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ onion, diced
  • 3 stalks celery, diced
  • 3 sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 can diced tomatoes with green chilies
  • 1 can black beans, rinsed and drained
  • 3 cups vegetable broth
  • 2 cups red lentils, steamed
  • 3 Tbsp chili powder
  • 1/8 tsp Cayenne
  • 1 Tbsp Cumin
  • ½ Tbsp paprika
  • ½ tsp pepper
  • salt to taste


  1. Heat the olive oil in a pot at medium heat. Add in the peppers, onion, and celery . Cook and stir until tinder, about 5-7 minutes. Add in the sweet potatoes and garlic. Cover the pot while cooking and stir occasionally, another 10 minutes.
  2. Add in the remaining ingredients and stir.
  3. Bring to boil, reduce heat and simmer until thickened. I tend to let my chili cook long and slow, but it depends on your preference. Usually 1-3 hours.
  4. Season as you’d like.
  5. Serve hot and top with ingredients of your choice. I personally love the flax seed chips from Trader Joe’s

Kimmy Signature

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