Sweet Potato Chili

  • Author: Clémence Gossett


We LOVE serving chili over bake sweet potatoes, so it only made sense to turn this into a one-pot dish. Unless you throw on a dollop of sour cream and cheddar, this meal is entirely vegan. Serve with a side of our sweet and spicy Skillet Cornbread.



Sweet Potato Chili

  • 2 Tbsps Vegetable oil
  • 1 Red onion, diced
  • 1 Green bell pepper, diced
  • 6 Garlic cloves, peeled
  • 2 tsps Cumin
  • 2 ears Corn, shucked (or 12 ounces frozen corn)
  • 1 Tbsp Cocoa powder
  • 2 tsps Ground red pepper (such as esplette)
  • 2 tsps Kosher or flaked sea salt
  • 1 lb. Sweet potatoes, peeled and diced
  • 1 lb. Dried black or red beans (if using cooked or canned beans, cut cooking time down by half)
  • 1 (28-ounce) can Diced tomatoes
  • 1 jar Red peppers
  • 8 cups Vegetable broth


Sweet Potato Chili

  1. Heat the oil in the largest pot you’ve got. Toss in your onions and sweat them. Add the bell pepper, garlic cloves and corn (if not in season, it’s best to use frozen corn or leave it out all together). Toss every so often until you get a little color on the corn. Add the remaining ingredients and cover. Cook over medium low heat until the beans are cooked and sweet potatoes are tender to a fork (about 1 to 1-1/5 hours).
  2. While still in the pot, mash about 1/4 of the sweet potatoes. Serve with anything you like, but a nice, piping hot and fresh cornbread is our favorite.
  3. Slow cooker version: Toss all ingredients in a slow cooker. Cook for 7-8 hours. Taste and adjust seasoning.