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Vegetarian Sweet Potato Chili

This EASY Sweet Potato Chili is the perfect Meatless Monday weeknight dinner! It's simple to make plus freezer and meal prep friendly.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 247 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic finely minced
  • 2 large sweet potatoes* peeled and chopped
  • 2 cups squash** chopped
  • 2 teaspoons chile powder
  • 1 tablespoon chili seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons real maple syrup
  • 15 ounces canned black beans rinsed & drained
  • 15 ounces canned kidney beans rinsed & drained
  • 1 cup corn kernels
  • 15 ounces canned diced tomatoes with liquid
  • 6 ounces canned tomato paste
  • 1-2 cups vegetable broth***
Topper Suggestions
  • pumpkin seeds
  • sour cream
  • scallions
  • shredded cheese
  • Diced avocados

Instructions

    Cup of Yum
  1. Heat olive oil over medium heat in a large Dutch oven, add onion. Saute on low-medium heat until the onion is fragrant and translucent, stir occasionally. While the onion is sauteing, chop the remaining squash and sweet potatoes into ½ inch cubes and remove the skin. Set aside when finished.
  2. Next, add the minced garlic and saute for an additional 1 minute until fragrant.
  3. Add all of the remaining ingredients to the pot and stir to combine. Bring the chili to a boil, then reduce heat to low. Cover and let simmer for at least 1 hour, or until the sweet potatoes and squash are soft.
  4. Once the chili has simmered, remove the lid and taste and adjust seasoning as needed. (See notes for blender option).
  5. Once you are happy with the chili, serve warm with additional toppers of choice and enjoy!
  6. If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

  • *Canned Yams (Sweet Potatoes): Canned yams can be used in place of fresh sweet potatoes. I recommend using a 28 oz can and draining the excess liquid. Using canned yams will yield a more creamy chili instead of one with large chunks.
  • **Squash Options: I like to use an acorn squash, but butternut squash or yellow squash are also good options. Whatever option you go with aim for about 2 cups of chopped squash. If using a variety of squash with seeds and a hard outside, be sure to remove them.
  • ***Liquid Note: I like my chili on the thicker side, so I usually use 1 cup of vegetable broth. If you prefer your chili more liquidy go with 2 cups. If you are unsure, start with one and you can always thin it out a bit after the chili has simmered.
  • Blender Option: If using fresh sweet potatoes I find that the chili can be very vegetable soup like instead of having that traditional chili texture. To achieve this you can add 1-2 cups of the finished chili to a blender or food processor and pulse until only large chunks remain. Add the blended chili back in the pot and stir. The result should be a thick smooth yet chunky vegetarian chili! This is not required and you can absolutely leave this step out if you wish.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 1088mg (45%) Potassium 1069mg (31%) Fiber 12g (48%) Sugar 13g (26%) Vitamin A 13214IU (264%) Vitamin C 20mg (22%) Calcium 103mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 51g 17%
Protein 10g 20%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 1088mg 45%
Potassium 1069mg 23%
Fiber 12g 48%
Sugar 13g 26%
Vitamin A 13214IU 264%
Vitamin C 20mg 22%
Calcium 103mg 10%
Iron 4mg 22%

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