Vegetarian Sweet Potato Chili

Vegetarian sweet potato chili is an easy and healthy meal to make in the slow cooker or crockpot. It's a hearty and flavorful chili perfect for cold winter days!
Course Dinner
Cuisine American
Keyword sweet potato chili
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 337kcal
Author Haley D Williams


  • 1 medium red onion chopped
  • 1 green bell pepper chopped
  • 1 cup frozen corn optional
  • 4 garlic cloves chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • One 28-ounce can fire-roasted diced tomatoes
  • One 15.5-ounce can black beans drained and rinsed
  • One 15.5-ounce can kidney beans drained and rinsed
  • 1 medium sweet potato about 8 ounces, peeled and cut into 1/2-inch pieces
  • For garnish: sour cream, sliced scallions, shredded cheese or tortilla chips


  • In a 4 to 6-quart slow cooker, combine the onion, bell pepper, frozen corn, garlic, chili powder, cumin, cocoa, cinnamon, salt and black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  • Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  • Serve the chili with the sour cream, scallions, radishes, and tortilla chips.


Storing sweet potato chili

Chili may be stored in an airtight container in the refrigerator for up to a week.

Freezing sweet potato chili

Chili may be frozen in an airtight container for up to 1 month.

Suggested tools to make chili

6-Quart Slow Cooker, vegetable peeler, cutting board, chopping knife


Calories: 337kcal | Carbohydrates: 67g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 1648mg | Potassium: 1025mg | Fiber: 19g | Sugar: 10g | Vitamin A: 6127IU | Vitamin C: 38mg | Calcium: 175mg | Iron: 7mg