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sweet potato chili Vegan and gluten free

Sweet Potato and Veggie Chili

This delicious sweet potato and veggie chili is a great meal to enjoy on a cold fall or winter day. The addition of sweet potatoes adds a delicious hearty sweetness to an already delicious combination of flavors!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Soup
Servings 6


  • 2 medium sweet potatoes (diced)
  • 2 large carrots (peeled and diced)
  • 4-5 cloves garlic (minced)
  • 1 onion (diced)
  • 1/4-1/2 jalapeno (depending on your taste)
  • 1 green pepper (diced)
  • 1 packet organic McCormick chili seasoning
  • 4 cups veggie broth
  • 28 ounce can diced tomatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 can kidney beans (drained and rinsed)
  • 1 can pinto beans (drained and rinsed)
  • salt and pepper to taste
  • 1 tbs olive oil


  • Heat up the olive oil in a medium pot (I used a 5 quart pot) over a medium high heat
  • sauté the onions for 5 minutes
  • Add in the garlic and sauté for 1 minute
  • Add in the carrots, jalapeño and sweet potatoes and sauté for about 5 minutes
  • Add in a small amount more of olive oil, sea salt and pepper
  • Add in the veggie broth and bring to a boil
  • Lower heat to medium low and add in chili spices, diced tomatoes and beans. Bring it back to a low boil
  • Reduce heat to a simmer and let the chili simmer for 1-2 hours. I find the longer it sits and absorbs the flavors, the better!