Sweet Potato Chipotle Chili

With Black Beans and Tomatoes

Packed with veggies, this delicious chili recipe is the one to beat.

Fresh sweet potatoes paired with black beans and canned tomatoes, then finished with a smoky chipotle barbecue sauce makes for an effortless and hearty chili.

I’ve made this dish umpteen times in the last few years – sometimes I make it just for us to enjoy around our dinner table, sometimes I make it to freeze it and have for later, and sometimes I make it for a big potluck gathering we’re having. It’s absolutely a crowd-pleaser!

Why wait? Try this vegetarian chili recipe tonight!

Sweet Potato Chipotle Chili

Nicole Kearsley
This is my most favorite chili recipe ever. I first tasted it while on vacation in Costa Rica and was determined to get the recipe. I've made a few alterations to suit my preferences, but it's pretty close to the original. I usually cook it in my instant pot (20 minutes) but decided to go old school today and use my Dutch oven instead. I've included my recipe for vegan corn bread. Yum
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American, Western
Servings 2


  • 1 Onion chopped
  • 2 Carrots diced
  • 1 1/2 cup Green Pepper chopped
  • 2 Ears Fresh Corn, Cooked & Stripped or 1 cup corn kernels
  • 1 Sweet Potato diced
  • 2 Cloves Garlic
  • 4 cups Black Beans rinsed and drained
  • 28 ounces Can Tomatoes diced
  • 1 tablespoon Chipotle In Adobo
  • 1 teaspoon Cocoa Powder
  • 1 tablespoon Chili Powder
  • 1 1/2 teaspoon Cumin
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Salt
  • Cilantro chopped(optional)


  • In Dutch oven or skillet, over medium-high heat, add 1 Tbsp oil. Saute corn until browned. Remove and set aside.
  • Add an additional 1 Tbsp oil to Dutch oven/skillet then cook onions and carrots for 3 to 4 minutes. Add sweet potatoes and green pepper and continue to cook for another 2 to 3 minutes.
  • Stir in garlic, spices and chipotle in adobo and heat to release aromatics, approximately 1 to 2 minutes.
  • Add remaining ingredients, including charred corn, salt, and 1 cup water. Bring to boil then reduced heat and simmer covered for approximately 45 minutes.
  • Let stand for 15 minutes before serving. Serve with chopped cilantro(optional).


SPECIAL EXTRA: Top this chili with fresh cilantro and avocado before serving.
MAKE AHEAD: This easy-to-make chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours.
FREEZING: Freeze in airtight container up to 2 months. If frozen, thaw in refrigerator, then reheat just before serving.
Keyword plant based, vegan
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