Who says chili needs meat to be satisfying? This Vegetarian Chili with Sweet Potato proves that plant-based comfort food can be just as hearty, flavorful, and crave-worthy as any meat-loaded version.
Picture this: tender cubes of naturally sweet potato swimming in a smoky, spiced tomato broth alongside creamy black beans and colorful bell peppers. Each spoonful delivers a perfect balance of sweet, smoky, and savory notes that’ll have even the most devoted carnivores coming back for seconds.
This is one of those healthy soup ideas that doesn’t taste “healthy” at all—it tastes indulgent, warming, and incredibly delicious. Whether you’re observing Meatless Monday, feeding vegetarian guests, or simply looking to add more plant-based meals to your rotation, this vegetarian chili with sweet potato will quickly become your go-to comfort bowl.
Why You’ll Love This Recipe
Meat Eater Approved: The substantial texture of sweet potatoes combined with hearty black beans creates such a satisfying, chunky consistency that you won’t miss the meat for a second. Even dedicated carnivores rave about this one!
Nutrient Powerhouse: Loaded with Vitamin A from the sweet potatoes, plant-based protein from the beans, and fiber in every bite, this is comfort food you can feel genuinely good about eating.
Meal Prep Champion: Like the best soups and stews recipes, this vegetarian chili tastes even better on day two. Make a big batch on Sunday and enjoy easy, delicious lunches all week long.
Ingredients
Sweet Potatoes: The star of the show! Peel and dice them into uniform 1/2-inch cubes. They add natural sweetness, beautiful orange color, and substantial bulk that makes this chili incredibly filling.
Black Beans: The perfect protein partner for sweet potatoes. They provide creaminess, earthiness, and that satisfying bite every great chili needs.
Chipotle Peppers in Adobo: This is your secret weapon for smoky, almost “meaty” depth without any actual meat. The adobo sauce adds complexity that transforms this from simple to spectacular.
Fire-Roasted Tomatoes: These aren’t your ordinary canned tomatoes. The charred flavor notes add a sophisticated smokiness that elevates this chili to restaurant quality.
Bell Peppers: Fresh, colorful, and slightly sweet, they add crunch and visual appeal to every bowl.
Aromatics: Onions and garlic build the savory foundation.
Spices: Chili powder and cumin create that classic warm, earthy chili flavor profile.
Vegetable Broth: Keeps everything perfectly moist and flavorful as it simmers.
Step-by-Step Instructions
1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers, cooking until softened and fragrant (about 5 minutes). Stir in minced garlic and cook for another minute.
2. Build Flavor with Spices: Add chili powder, cumin, and finely chopped chipotle pepper (with a bit of the adobo sauce). Stir constantly for 1-2 minutes to bloom the spices and coat the vegetables in that aromatic blend.
3. Add the Vegetables: Toss in your diced sweet potatoes, drained black beans, fire-roasted tomatoes (with their juices), and vegetable broth. Stir everything together until well combined.
4. Simmer to Perfection: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are fork-tender but not falling apart.
5. Thicken Naturally: Using the back of a wooden spoon, gently mash a few sweet potato cubes against the side of the pot. This releases their natural starches and thickens the chili beautifully without any added ingredients.
Tips for Success
Uniform Cuts Matter: Cut your sweet potatoes into even 1/2-inch cubes so they cook at the same rate. Uneven pieces mean some will be mushy while others are still hard—consistency is key!
Control the Heat Level: Chipotle peppers pack serious spice! Start with one small pepper and taste before adding more. You can always add heat, but you can’t take it away.
Watch the Texture: You want tender sweet potatoes that hold their shape, not mushy ones. Start checking for doneness around the 25-minute mark and don’t walk away from the pot.
Layer Your Seasoning: Taste and adjust salt, spices, and acidity at the end of cooking. A pinch more chili powder or an extra squeeze of lime can make all the difference.
Vegetarian Chili with Sweet Potato Variations
Protein-Packed Quinoa Chili: Stir in 1/2 cup of rinsed quinoa along with an extra cup of broth during the simmer. This adds even more protein and creates a heartier texture that’s incredibly satisfying.
Soups and Stews Consistency Options: Make it thicker by reducing the broth by one cup for a true stew consistency, or add an extra cup for a lighter, brothier soup idea that’s perfect for sipping.
Fall Harvest Version: Swap the sweet potatoes for cubed butternut squash in autumn. The nutty, sweet flavor is divine and creates a slightly different but equally delicious profile.
Three-Bean Vegetarian Chili: Add kidney beans and pinto beans alongside the black beans for even more texture variety and protein.
Crock Pot Vegetarian Chili: This adapts beautifully to soup recipes crock pot fans love. Simply sauté the aromatics and spices first, then transfer everything to your slow cooker and cook on low for 6 hours.
Serving Suggestions
Fresh Toppings Bar: Set out bowls of diced avocado, fresh cilantro, sour cream (or Greek yogurt), shredded pepper jack cheese, and sliced green onions for everyone to customize their bowl.
Tortilla Chips for Scooping: Serve with sturdy tortilla chips on the side—or crush a handful right into your bowl for added crunch and texture.
The Essential Lime Squeeze: A generous squeeze of fresh lime juice right before eating is absolutely essential. It balances the sweetness of the potatoes and brightens every other flavor in the bowl.
Warm Cornbread: A slice of honey cornbread or jalapeño cheddar muffins on the side makes this meal complete and incredibly comforting.
Over Brown Rice: Ladle this hearty chili over fluffy brown rice for an extra-filling, nutritious meal that stretches your leftovers even further.
FAQs
Is this one of your soup recipes healthy?
Absolutely! This vegetarian chili with sweet potato is low in fat, high in fiber, and packed with vitamins A and C. It’s loaded with plant-based protein from the beans and provides sustained energy without any guilt. It’s one of the best healthy soup ideas for anyone looking to eat more nutritious, whole-food meals.
Can I make this in a slow cooker?
Yes! This recipe adapts beautifully to soup recipes crock pot style. Sauté your onions, peppers, garlic, and spices first (this step is crucial for flavor), then transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6 hours or high for 3-4 hours until the sweet potatoes are tender.
How long does leftover chili last?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve over time, making this perfect for meal prep. It also freezes beautifully for up to 3 months—just thaw overnight in the fridge and reheat gently on the stovetop.
Can I use regular tomatoes instead of fire-roasted?
You can, but you’ll lose some of that smoky, charred depth that makes this chili special. If using regular tomatoes, consider adding an extra pinch of smoked paprika to compensate for the missing smoky notes.
Final Thoughts
This Vegetarian Chili with Sweet Potato is the perfect harmony of sweet, spicy, and smoky flavors in one incredibly wholesome bowl. The tender sweet potatoes and creamy black beans create such a satisfying texture that nobody will miss the meat, while the chipotle peppers add that deep, complex flavor that makes this chili absolutely addictive.
Whether you’re looking for healthy soup ideas for the week ahead, planning a cozy Meatless Monday dinner, or simply craving a bowl of warming comfort, this vegetarian chili delivers on every level. It’s proof that plant-based eating can be just as hearty, delicious, and satisfying as any traditional recipe.
Ready to fall in love with meatless chili? Grab your biggest pot and make this tonight. Don’t forget to save this recipe—it’s one of those soups and stews recipes you’ll reach for again and again all year long!
Vegetarian Sweet Potato Chili
Ingredients
- 2 large sweet potatoes, diced
- 2 cans black beans (15 oz), drained
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo, chopped
- 1 can fire-roasted tomatoes (14.5 oz)
- 3 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp lime juice
Instructions
- Sauté onions and peppers in oil until softened.
- Add garlic and spices; cook 1 minute.
- Add sweet potatoes, beans, tomatoes, and broth.
- Simmer uncovered 30 minutes until tender.
- Mash some potatoes, add lime juice, season, and serve.