Clean Eating Sweet Potato Vegetable Chili Recipe

Clean Eating Sweet Potato Vegetable Chili

A delicious, plant-based chili that will warm your tummy!

Yield 11 cups
Calories 252 kcal
Author The Gracious Pantry


  • 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
  • 1 1/2 lb. diced sweet potatoes
  • 6 cups cooked pinto beans
US Customary - Metric


  1. Warm a large stock pot over high heat and add the oil.

  2. 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.

  3. Add the tomatoes, vegetable stock, spices and sweet potato.

  4. Cook until the sweet potatoes are cooked through and then stir in the pinto beans.

  5. Cook for about 2-3 minutes longer to warm the beans through.

  6. Serve with a side of corn bread.

Recipe Notes

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

Nutrition Facts
Clean Eating Sweet Potato Vegetable Chili
Amount Per Serving (1 cup)
Calories 252 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 521mg23%
Potassium 899mg26%
Carbohydrates 45g15%
Fiber 12g50%
Sugar 6g7%
Protein 10g20%
Vitamin A 11440IU229%
Vitamin C 11.1mg13%
Calcium 113mg11%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.