This sweet potato chili is loaded with tender sweet potatoes and hardy chickpeas. We love this delicious chili recipe as it’s easy to make and is always a hit at the dinner table.
I first made this sweet potato chili years ago on a camping trip, and it’s been in heavy rotation ever since. We love a good vegan chili, and this veggie-packed version always hits the spot—it’s filling, cozy, and leaves you feeling great.
This sweet potato chili is awesomely delicious and incredibly easy to make. Tender chunks of sweet potato add just the right touch of sweetness, while carrots, celery, bell peppers, and corn turn it into a big, beautiful bowl of veggies. It keeps well for days and somehow tastes even better over time, making it perfect for meal prep. Enjoy it as-is or top it with avocado, red onion, or corn chips—or go rogue and add something indulgent on top (like my maple-glazed pork belly, as my good friend Michael once did). No matter how you serve it, this chili won’t disappoint.
What to serve with sweet potato chili
This is a one-pot dinner recipe that can easily be eaten and loved all by itself. But we love it even more with a thick slice of well-buttered Whole Wheat Irish Soda Bread . Or if we’re pulling out all the stops, we’ll make a batch of our Cheesy Chili Zucchini Cornbread Muffins with Chili Honey Butter . If you have some spare time on your hands, I highly recommend that you try that recipe!
Our favorite chili toppings:
- Grated cheese
- Corn chips
- Green onions
- Diced avocado
Sweet Potato Chili Recipe
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Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 large onion (minced)
- ▢ 2 medium sweet potatoes (diced)
- ▢ 2 medium carrots (diced)
- ▢ 2 stalks celery (diced)
- ▢ 2 bell peppers (diced)
- ▢ 4 cloves garlic (minced)
- ▢ ¼ cup chili powder
- ▢ 2 teaspoons EACH: oregano and cumin
- ▢ 10 drops liquid smoke (see notes)
- ▢ 28 ounce can crushed tomatoes
- ▢ 3 cups vegetable stock or water
- ▢ 2 tablespoons coconut sugar (can sub honey or maple syrup)
- ▢ 2 15-ounce cans of chickpeas (drained and rinsed)
- ▢ 2 cups frozen corn
- ▢ Salt and pepper (to taste)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them. 1 tablespoon olive oil, 1 large onion, 2 medium sweet potatoes, 2 medium carrots, 2 stalks celery, 2 bell peppers, 4 cloves garlic
- Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. ¼ cup chili powder, 2 teaspoons EACH: oregano and cumin, 10 drops liquid smoke, 28 ounce can crushed tomatoes, 2 tablespoons coconut sugar, 3 cups vegetable stock or water
- Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper. 2 15-ounce cans of chickpeas, 2 cups frozen corn
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More vegan chili recipes
For more inspiration, check out all of our chili recipes !
Chipotle Bourbon Pumpkin Chili
Vegetarian Chili Recipe (easy to make with lots of veggies)
Vegetarian Chocolate Quinoa Chili
Black Bean and Corn Chili with Avocado Salsa
Sweet Potato Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion , minced
- 2 medium sweet potatoes , diced
- 2 medium carrots , diced
- 2 stalks celery , diced
- 2 bell peppers , diced
- 4 cloves garlic , minced
- ¼ cup chili powder
- 2 teaspoons EACH: oregano and cumin
- 10 drops liquid smoke , see notes
- 28 ounce can crushed tomatoes
- 3 cups vegetable stock or water
- 2 tablespoons coconut sugar , can sub honey or maple syrup
- 2 15-ounce cans of chickpeas , drained and rinsed
- 2 cups frozen corn
- Salt and pepper , to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them. 1 tablespoon olive oil, 1 large onion, 2 medium sweet potatoes, 2 medium carrots, 2 stalks celery, 2 bell peppers, 4 cloves garlic
- Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. ¼ cup chili powder, 2 teaspoons EACH: oregano and cumin, 10 drops liquid smoke, 28 ounce can crushed tomatoes, 2 tablespoons coconut sugar, 3 cups vegetable stock or water
- Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper. 2 15-ounce cans of chickpeas, 2 cups frozen corn
Notes
https://www.theendlessmeal.com/sweet-potato-chili-chickpeas/
