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Vegetarian Chili Recipe with Sweet Potatoes and Beans
5 from 12 votes

Vegetarian Chili Recipe with Sweet Potatoes and Beans

This vegetarian chili features sweet potatoes cooked with a trio of beans (kidney, black, and pinto) in a spiced tomato-based sauce. The dish is seasoned with chili powder, cumin, unsweetened cocoa powder, and a touch of brown sugar for balanced flavors. It yields a hearty, textured stew suitable as a filling main course or a warming meal option.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Calories: 132 kcal
Course: Main Course, Lunch, Dinner
Cuisine: American

Ingredients

  • 2 tablespoons olive oil or any mild oil like avocado, coconut, canola or vegetable oil
  • 1 large onion finely chopped
  • 1 medium carrot peeled and diced
  • 1 large sweet potato peeled and cut into small cubes (about 1/2-inch
  • 1 tablespoon brown sugar (optional but recommended ) see chef's notes
  • 8 garlic minced, cloves
  • 1 1/2 tablespoons chili powder or to taste
  • 1 1/2 teaspoons cumin ground
  • 1 tablespoon cocoa powder unsweetened
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1 (15-ounces) diced tomatoes with their juices (see notes, canned
  • 2 tablespoons balsamic vinegar
  • 2 (15-ounces) Kidney Beans canned, drained
  • 2 (15-ounces) black beans
  • 2 (15-ounces) pinto beans
  • 1-2 teaspoon salt plus more to taste
  • 1 cup vegetable broth plus more if needed, or water
  • cilantro chopped, as garnish
Optional Toppings:
  • cilantro fresh
  • sour cream vegan, if preferred, or Greek yogurt
  • cheese vegan cheese, if preferred, shredded
  • tortilla chips
  • avocado slices

Instructions

    Cup of Yum
  1. In a large Dutch oven or heavy bottomed pot, heat the oil over medium heat. Add the chopped onions, carrots, sweet potato, and sugar (if using) and cook, stirring occasionally, until the vegetables start to soften slightly, about 8 to 10 minutes.
  2. Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
  3. Stir in the canned tomatoes, the balsamic vinegar, beans, salt, water or broth and bring to a boil.
  4. Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.
  5. Season to taste and serve with preferred toppings.
Instant Pot/Pressure Cooker Instructions
  1. Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.
  2. Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant. Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.
  3. Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.
Crock Pot/ Slow Cooker Instructions
  1. In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar if using. Cook for about 5 minutes.
  2. Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.
  3. Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.

Notes

  • Any type of canned beans can be used; common choices are black beans, kidney beans, and pinto beans.
  • Brown sugar balances the natural bitterness of the unsweetened cocoa powder; alternatives like honey or maple syrup can be added after sautéing as preferred.
  • Tomato options include canned diced, fire-roasted diced, mild or medium tomatoes with green chiles, or canned crushed tomatoes for variation.
  • To keep this chili vegan, choose vegan-friendly toppings such as plant-based sour cream or shredded vegan cheese.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 466mg (19%) Potassium 348mg (7%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 10373IU (207%) Vitamin C 5mg (6%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 466mg 19%
Potassium 348mg 7%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 10373IU 207%
Vitamin C 5mg 6%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.