Sweet Potato Vegetable Chili Recipe

This clean eating sweet potato vegetable chili makes a quick and easy dinner!

Sometimes, you just have to throw stuff in a pot and see what you get. That’s usually the case with dinner around here. Both Mini Chef and I are recovering from the flu and needless to say, cooking has not been my top priority the past few days.

Clean Eating Sweet Potato Vegetable Chili Recipe

I wanted something “soupy”, but also hearty and filling. So I bulked up this chili with tons of beans and sweet potatoes, and it really did the trick!

About The Recipe

  • If you are making the beans from dry beans instead of canned, cook 2 cups of dry beans.
  • If you have any other veggies you prefer or want to add, toss them in!
  • Try to cut your sweet potatoes as uniformly as possible so they cook evenly.
Clean Eating Sweet Potato Vegetable Chili Recipe

About Sweating Vegetables

  • Sweating veggies is easy. Just keep the heat super low. The key indicator that you are doing it correctly is that you can just barely hear the sizzle in your pot or pan.
  • The point of sweating veggies is to draw out the flavor without browning the veggies. Should you choose to saute the veggies instead, nothing bad will happen. Feel free!
Clean Eating Sweet Potato Vegetable Chili Recipe

More Healthy Chili Recipes

Sweet Potato Vegetable Chili Recipe Card

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Clean Eating Sweet Potato Vegetable Chili Recipe

Sweet Potato Vegetable Chili

A delicious, plant-based chili that will warm your tummy!
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 11 cups
Calories: 252kcal


  • 2 tbsp. oil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup diced red onion
  • 28 oz. can diced tomatoes
  • 4 cups vegetable stock
  • 1 tbsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • lb. diced sweet potatoes
  • 6 cups cooked pinto beans


  • Warm a large stock pot over high heat and add the oil.
  • Add the carrots, celery and onions, and immediately reduce the heat. You want to sweat the vegetables for about 15 minutes. This means you want the heat low enough to just barely be able to hear a sizzle. You want the veggies to soften, but not brown. So stir semi-frequently.
  • Add the tomatoes, vegetable stock, spices and sweet potato.
  • Cook until the sweet potatoes are cooked through and then stir in the pinto beans.
  • Cook for about 2-3 minutes longer to warm the beans through.
  • Serve with a side of corn bread.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 252kcal | Carbohydrates: 45g | Protein: 10g | Fat: 3g | Sodium: 521mg | Potassium: 899mg | Fiber: 12g | Sugar: 6g | Vitamin A: 11440IU | Vitamin C: 11.1mg | Calcium: 113mg | Iron: 4.3mg

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