Vegetarian Sweet Potato Chili Recipe

989 faves | 25 recommends
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Cookie and Kate
Nutrition per serving    (USDA % daily values)


I made this but added a bit of tomato paste and flour mixed with a cup of water in place of one of the cups of vegetable broth. We also added steak to ours. Drool-worthy!
Jill Davis   •  19 Nov   •  Report
Very yummy and hearty, with some serious heat!
Kristina Dorkoski   •  4 Jan   •  Report
I (the omnivore) liked it. Hubby the dude who doesn't eat anything that walks on 4 legs wasn't impressed. Go figure.
839f1e15a7f8   •  14 Nov   •  Report
I wasn't really sure how this was going to taste with the cocoa and cinnamon but turned out really good!
Justin Guffey   •  9 Apr   •  Report
6 servings
b0bebad54d85   •  22 Feb   •  Report
I made this per the original recipe in Real Simple, but with some modifications: definitely saute onion, bell peppers and garlic before adding to slow cooker. I used a fresh, seeded jalapeno instead of cayenne, 2 tsp. cumin, and water. I also doubled the sweet potato. Really good!
Pamela Salzman   •  16 Jan   •  Report
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Ingredients for 6 servings

1 medium red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium sweet potato, peeled and cut into 1⁄2-inch pieces

4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

ground sea salt and black pepper

about 28-ounces canned diced tomatoes, including the liquid*

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

about 2 cups OR one 14 oz. can vegetable broth

sour cream, sliced scallions, sliced radishes (optional, I’m not a fan), for serving

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