Plant Friendly Sweet Potato Vegetarian Chili

We are experiencing a nice mild day here in Toronto but prior to today, we’ve been experiencing a cold spell. There’s nothing more comforting than a bowl of chili with a nice slice of baguette.

I’ve shared a turkey chili recipe before but here is a delicious and easy vegetarian chili recipe that also incorporates sweet potato. A lot of individuals love sweet potato fries but often will opt for potatoes as part of his/her daily meals as opposed to sweet potatoes. Why not switch it up and incorporate a few sweet potatoes for an extra boost of Vitamin A? I’m featuring the orange sweet potato but there is no reason why you can’t choose to incorporate the purple sweet potato as well. The purple sweet potato would provide you a different antioxidant so it’s good to switch things up once in a while.

potatoes cutting board wooden cooking

Sweet Potato Vegetarian Chili (4 servings)


2 Tbsp grapeseed oil

1 medium onion, chopped

2 cloves of garlic, minced

2 tsp chili powder

2 dried red chilis (deseeded, stemmed and sliced thin) –> Optional (I did not add since I’m not a huge fan of spice)

1/2 tsp chili flakes (add more if you’d like more spice)

1 tsp apple cider vinegar

1 can diced tomatoes (I like the Aylmer’s Canned Diced Tomatoes with Italian Seasonings)

4 c no salt added vegetable broth

3 medium sweet potatoes, peeled and cubed (for more texture/rustic taste, feel free to leave some skin on)

1 can (540 mL) black blacks (no salt added)

1 can  (540 mL) chickpeas (no salt added)

1 box (227 g) cremini mushrooms (sliced)

1/2 c canned corn kernels (no salt added)

1 Tbsp freshly squeezed lime juice

salt & pepper to taste


  1. Heat oil in a large pot over medium heat. Add the onion, garlic and a pinch of salt. Cook until translucent.
  2. Add chili powder, chili flakes and sliced chiles (if desired) and stir. Cook until fragrant. Add vinegar, tomatoes, broth, sweet potato cubes, mushrooms and beans. Stir.
  3. Simmer on low heat until sweet potatoes are tender.
  4. Add corn. Simmer for 5 more minutes.
  5. Add lime juice. Taste and adjust seasonings.

**Feel free to add dark green leafy green vegetables as a nice and colourful topping at the end when serving the finished product. Feel free to add some shredded cheese on top as well.

Food For Thought: This is a simple and delicious recipe which can be made into a large portion means you will have leftovers for the week. By making a recipe like this, it will take a little stress off this busy time of year so what are you waiting for? Switching up the toppings will keep the chili interesting. I opted to add a little avocado and some shredded cheese to my bowl of chili. Don’t forget a side of baguette as well. 🙂 Bon Appetit!

sweet potato chili (2)

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