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sweet potato and bean chili in a bowl

Spicy Sweet Potato & Bean Chili

Vegetarian sweet potato bean chili with black beans, kidney beans, sweet potatoes, tomatoes and even a little kick of spice thank to hot peppers. Spicy, sweet and delicious!
Course Dinner
Cuisine Chili
Keyword sweet potato chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 tablespoon extra virgin olive oil
  • medium sweet potatoes, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 habanero, seeded and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1 15- ounce can black beans, rinsed
  • 1-15 ounce can kidney beans, rinsed
  • 2 cups vegetarian broth
  • 1 (28 ounce) can diced tomatoes
  • 1/2 cup chopped fresh cilantro


  1. Heat olive oil in a dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in broth and bring to a simmer. Cover and reduce heat to maintain the simmer, cook until sweet potato is tender, about 8-10 minutes.
  2. Add beans and tomatoes; increase heat to medium and return to a simmer, stirring every so often. Cover and cook about 10 minutes more. Remove from heat, place into bowls and sprinkle with cilantro.