Best Sweet Potato Chili

Name: Best Sweet Potato Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 large sweet potatoes, cleaned and diced into 1/2 inch pieces; 1 red onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 cans diced tomatoes with juices; 2 cans beans, rinsed and drained (pinto, black, or kidney); 1 cup corn (fresh, canned, or frozen); 2 tablespoons chili powder; 1 tablespoon cumin; 1/4 teaspoon cayenne pepper; 1 tablespoon cocoa powder; 1 tablespoon balsamic vinegar; 1 tablespoon masa harina mixed with 2 tablespoons water (optional for thickening); Olive oil for sautéing; Salt to taste

This hearty, meatless sweet potato chili is packed with nutrients and perfect for a cozy meal.

By Daily Recipes Book· 🌍 American· August 14, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

There is nothing quite like a big bowl of chili when the weather turns cold. This sweet potato chili has become a staple in my kitchen because the potatoes add a wonderful mellow sweetness that balances the spices perfectly, making it so satisfying that you will not even miss the meat.

This recipe is incredibly versatile and great for feeding a crowd. One quick tip is to keep your sweet potatoes in a half inch dice and leave the skins on for extra texture. It is a fantastic make ahead meal because the flavors only get better after sitting in the fridge for a day.

Ingredients

2 large sweet potatoes, cleaned and diced into 1/2 inch pieces
1 red onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 cans diced tomatoes with juices
2 cans beans, rinsed and drained (pinto, black, or kidney)
1 cup corn (fresh, canned, or frozen)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 tablespoon cocoa powder
1 tablespoon balsamic vinegar
1 tablespoon masa harina mixed with 2 tablespoons water (optional for thickening)
Olive oil for sautéing
Salt to taste

Instructions

1
Heat a splash of olive oil in a large pot or Dutch oven over medium heat.
2
Add the diced onion and green bell pepper to the pot and cook until they start to soften.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add the diced sweet potatoes, chili powder, cumin, cayenne, and cocoa powder. Stir well to coat the vegetables in the spices.
5
Pour in the diced tomatoes with their juices and the beans. If the mixture is too thick, add a splash of water or vegetable broth.
6
Bring the chili to a gentle simmer, then cover and cook for about 20 to 30 minutes, or until the sweet potatoes are tender.
7
Stir in the corn, balsamic vinegar, and the optional masa harina slurry. Let it simmer uncovered for another 5 to 10 minutes to thicken up.
8
Taste and add salt as needed before serving hot with your favorite toppings.

💡 Tips

Serve this chili in large bowls with plenty of toppings like sour cream, shredded cheese, green onions, and fresh cilantro. Store any leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.

#Vegetarian #Vegan #Healthy #Gluten Free #Dinner

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