Smoky Vegetarian Chili with Sweet Potato

Looking for cozy, comforting soup recipes that happen to be vegetarian? You’ve found it!

This Vegetarian Chili with Sweet Potato is proof that meatless meals can be just as hearty and satisfying as their meaty counterparts. Sweet potatoes add natural sweetness and a velvety texture, while smoky chipotle peppers bring serious depth and flavor.

It’s one of those healthy soup ideas that tastes indulgent but is actually packed with nutrients. Whether you’re celebrating Meatless Monday or just want a delicious bowl of comfort, this recipe delivers every time.

Let’s dive in!

Why You’ll Love This Recipe

• Meat Eater Approved: The texture of the sweet potatoes and beans makes this so hearty, you won’t miss the meat at all.
• Nutrient Dense: Packed with Vitamin A, fiber, and plant-based protein—it’s as nourishing as it is delicious.
• Meal Prep Friendly: Like most soups and stews recipes, this tastes even better the next day, making it perfect for weekly meal prep.
• One-Pot Wonder: Everything cooks in one pot, so cleanup is a breeze.

Ingredients

Sweet Potatoes: Peeled and diced into even cubes. They add natural sweetness, bulk, and a gorgeous orange color.

Black Beans: The perfect protein pairing for sweet potatoes. Use canned for convenience or cook your own!

Chipotle in Adobo: The secret weapon for smoky, “meaty” depth without any actual meat. A little goes a long way!

Fire Roasted Tomatoes: Adds a charred flavor note that elevates this chili from good to unforgettable.

Bell Peppers: Adds color, crunch, and a mild sweetness that balances the spice.

Onions & Garlic: The aromatic base that makes everything smell amazing as it cooks.

Chili Powder & Cumin: Essential spices that bring warmth and classic chili flavor.

Vegetable Broth: Keeps everything moist and flavorful as it simmers.

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, cook diced onions, bell peppers, and minced garlic in a bit of olive oil over medium heat until soft and fragrant, about 5 minutes.

2. Season the Base: Stir in chili powder, cumin, and the chopped chipotle pepper (including a bit of the adobo sauce). Cook for 1 minute to bloom the spices.

3. Add the Veggies: Add the diced sweet potatoes, black beans, fire roasted tomatoes, and vegetable broth. Stir everything together well.

4. Simmer Until Tender: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

5. Thicken Naturally: Use the back of a wooden spoon to mash a few sweet potato cubes against the side of the pot. This thickens the chili naturally and creates a creamy texture.

Tips for Success

Uniform Cuts: Cut your sweet potatoes into even ½-inch cubes so they cook at the same rate. This prevents some from being mushy while others are still hard.

Control the Heat: Chipotle peppers are spicy! Start with one pepper and taste before adding more. You can always add heat, but you can’t take it away.

Don’t Overcook: You want the sweet potatoes tender but not mushy. Start checking them at the 25-minute mark and adjust your cooking time accordingly.

Stir Occasionally: Give the pot a stir every 10 minutes to prevent sticking and ensure even cooking.

Vegetarian Chili with Sweet Potato Variations

Quinoa Chili: Add ½ cup of uncooked quinoa along with an extra cup of broth for added protein and texture. It makes this even more filling!

Soups and Stews: Make it thicker by reducing the broth for a hearty stew consistency, or add extra broth for a lighter soup idea that’s perfect for sipping.

Butternut Squash Swap: Use butternut squash instead of sweet potatoes in the fall for a slightly nuttier, earthier flavor profile.

White Bean Variation: Swap black beans for white cannellini beans for a different look and a creamier texture.

Serving Suggestions

Top each bowl with diced avocado, fresh cilantro, and a dollop of Greek yogurt or sour cream for richness.

Serve with tortilla chips on the side for scooping—it makes eating this chili so much more fun!

A squeeze of fresh lime juice is essential to balance the natural sweetness of the potatoes. Don’t skip this step!

FAQs

Is this one of your soup recipes healthy?
Yes! This Vegetarian Chili with Sweet Potato is low in fat, high in fiber, and packed with vitamins A and C. It’s a truly nourishing meal.

Can I make this in a slow cooker?
Absolutely! This recipe adapts beautifully to soup recipes crock pot style. Just sauté the aromatics first, then add everything to your slow cooker and cook on low for 6 hours.

How long does it last in the fridge?
Store leftovers in an airtight container in the fridge for up to 5 days. The flavors continue to develop, making leftovers even more delicious!

Can I freeze this chili?
Yes! Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Final Thoughts

This Vegetarian Chili with Sweet Potato is sweet, spicy, smoky, and completely soul-satisfying. It’s a wholesome bowl of comfort that meat eaters and vegetarians alike will absolutely love.

Whether you’re looking for healthy soup ideas for meal prep or just want a cozy dinner tonight, this recipe checks all the boxes.

Pin this to your favorite soup recipes board on Pinterest and make it part of your weekly rotation! We’d love to hear how yours turns out—drop a comment below and let us know!

Happy cooking!