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Sweet Potato Chili

Sweet Potato Chili
Recipe Date:
October 9, 2019
Serving Size:
Cook Time:
Imperial (US)
As the weather gets cooler, enjoy a night in with an indulgent vegetarian sweet potato chili.
  • 1 can garbanzo beans - drained and rinsed
  • 1 can black beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 red onion - chopped
  • 2 garlic cloves - chopped
  • 2 small sweet potatoes - cut into small cubes
  • 1 zucchini - chopped
  • 1 pasilla pepper - cleaned and chopped
  • 2 cans - fire roasted tomatoes 15 ounce (1 can pureed with emersion blender)
  • 2 tbsps tomato paste
  • 3 1/2 cups chicken broth
  • 2 tsps smoked paprika
  • 2 tsps cumin
  • 1/2 tsp cayenne pepper
  • 2 tsps pasilla negro chili powder (any chili powder will do)
  • 1 tsp fresh or dried oregano
  • 1 1/2 tsps maple syrup
  • 1 tbsp lime juice
  • Garnishes - pickled red onion, radishes, scallion, avocado and lime wedges
  1. In a dutch oven or soup pot heat olive oil and saute onion, garlic, salt and pepper.
  2. Add pasilla pepper, zucchini, sweet potato and spices. Cook for 3-5 minutes.
  3. Add tomatoes, tomato paste, 3 cups broth and beans. Cook for 20-30 minutes on a slow simmer. Check and add more broth if needed.
  4. Continue to cook until vegetables are done to your liking. Add maple syrup and lime juice. Taste and adjust if necessary.
  5. Serve with desired garnishes.


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