Chipotle Sweet Potato Chili

Chipotle Sweet Potato Chili with dollop of sour cream and jalapeno and cheese

This Chipotle Sweet Potato Chili is loaded with veggies, hearty beans and has the perfect blend of sweet and smoky! This comforting meal will surely warm you up!

So my husband and I are coming up on our two year wedding anniversary! It’s such a wonderful day to look back on – definitely the best day of my life so far. Picture this: a brisk November Fall day. The leaves were bright with beautiful autumn colors and there was love in the air. The MONTH leading up to our wedding, I frantically checked the weather every single day. I was so nervous for rain or even snow! You never know in North Carolina! Thankfully, it ended up being the perfect weather – slightly brisk but beautiful.

Our wedding was super simple and our family helped out so much! In fact, we didn’t have a caterer at all – our families took care of that for us! I sent out this chili recipe to several members of my family and asked them to bring a crockpot full of it along with a loaf of cornbread. Lo and behold, that night we had the most warming, delicious bowl of chili in our life. We had a chili toppings bar, lots of buttery cornbread and creamy hot chocolate to wash it down!

I tell you all this to let you know how comforting chili is. My favorite this year? Hands down this Chipotle Sweet Potato Chili. This is comfort in a bowl. It’s warm snuggles underneath your favorite blanket. I think it’s truly love in a bowl.

side shot of Chipotle Sweet Potato Chili

Did I mention that it’s also one hundred percent vegetarian? Which is odd for me because I usually always love meat in chili – but for this recipe, I didn’t miss it at all! With the combination of the different beans to the chunks of sweet potato – everything in this bowl works perfectly together and you aren’t lacking anything.

This Chipotle Sweet Potato Chili is a cozy bowl of smoky spices, hearty beans and chunky diced sweet potato. The smoky flavors from the chipotle in adobo sauce is so delightful and zippy! It takes the creamy, hearty bowl of chili and elevates it to new heights with the subtle spiciness!

bowl of garnished Chipotle Sweet Potato Chili

One of the best things about this chili is that it’s a dump everything in a big ol’ pot and let it simmer type of chili. It literally is the most low-maintenance dish you will find. And the longer you let it simmer, the better. The flavors are able to really meld together.

Ingredients for Chipotle Sweet Potato Chili:

  • a sweet potato, diced into medium/large chunks
  • can light red kidney beans
  • a can dark red kidney beans
  • a can black beans
  • tomato paste
  • yellow onion, diced
  • green pepper, diced
  • garlic, minced
  • 1 can of petite diced tomatoes with green chiles
  • chipotle in adobo sauce
  • lots of delicious smoky spices

How to Make Chipotle Sweet Potato Chili:

Like I said before, this is such an easy recipe. You begin by dicing your onion, green bell pepper and mincing your garlic. Throw them into a large pot with some olive oil and let them cook for a few minutes. While they’re cooking, dice up your sweet potato. I cut them into medium/large chunks. Add those into your pot and cover the pot. Cook for about 5 minutes on medium heat.

extra cheese and tortilla chips on Chipotle Sweet Potato Chili with golden spoon in bowl

Add in your cans of beans – both types of kidney and black beans. Also add in your can of tomatoes. Yes, I use cans for this recipe. It makes it so easy plus you can get organic/low-sodium cans if you’re worried about the quality of the beans. Once you add in your cans, add in your tomato paste. Add in your chipotle pepper sauce and then mince a whole chipotle pepper and add it in.

Add in some super delicious spices like chili powder, cumin, paprika, cayenne and salt and pepper.

Last and final step: LET IT SIMMER. Turn it on low-medium heat and let that baby bubble up where the flavors come together like no other.

No Broth? No problem! Game Changing Step of Chipotle Sweet Potato Chili:

Many chili recipes that you see out there will call for adding additional broth and/or water.

And it’s true – If you’re using beans you made from scratch or fresh tomatoes, you will probably have to add about ½-1 cup of vegetable broth or water.

However, the best thing my mama has ever taught me about chili if you’re using canned beans/tomatoes is to just NOT DRAIN THE CANS that you’re using! Often times, you drain the liquid – but if you’re using canned beans and tomatoes for this recipe, don’t drain them! Pour it all into the pot! It already creates an extra liquid plus it adds a TON of extra flavor.

Garnishing Chipotle Sweet Potato Chili:

These are a few of my favorite garnishes for this Chipotle Sweet Potato Chili.

  • sour cream
  • cheese
  • jalapeno
  • green onion
  • tortilla chips

You can sub greek yogurt for the sour cream for a healthy swap. Cheese is a must in my opinion to get it extra cozy and ooey gooey. The jalapenos are there for some extra heat – although I also love using green onions instead. They give it the same crunch as jalapenos, just without the heat. Speaking of crunch, I love adding tortilla chips onto my chili! They give it a nice salty crunch that is truly unmistakable!

two hands holding Chipotle Sweet Potato Chili

I hope you all will try this Chipotle Sweet Potato Chili! It’s perfect for a cool Fall day and it really just warms your heart.

Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!

5 from 1 vote

Chipotle Sweet Potato Chili

This Chipotle Sweet Potato Chili is loaded with veggies, hearty beans and has the perfectly blend of sweet and smoky! This comforting meal will surely warm you up!

Course Main Course
Cuisine American
Keyword chipotle sweet potato chili, vegetarian chili
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Haylie


  • 1 large sweet potato, diced into medium chunks
  • 1 can light red kidney beans
  • 1 can dark red kidney beans
  • 1 can black beans
  • 1 can of diced tomatoes with green chiles
  • 2 tbsp tomato paste
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tsp chipotle pepper in adobo sauce
  • 1 chipotle pepper (in adobo sauce), minced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • salt and pepper


  1. In a large pot on medium heat, add a drizzle of olive oil, diced onion, green pepper, and garlic. Let saute for about 3-4 minutes. Add in your diced sweet potatoes with another drizzle of olive oil. Cover the pot and let cook for 5 minutes. 

  2. Add in your cans of beans and tomatoes - DON'T DRAIN THE CANS! Add in your tomato paste and the chipotle pepper with the sauce. Add in the cumin, chili powder, paprika, cayenne and salt and pepper. Mix together until all combined. 

  3. Let simmer for at least 20 minutes for the flavors to meld together. Garnish with sour cream, cheese and jalapeno or green onions! Enjoy! 

4 comments / Add your comment below

    1. Hey Sidney! Totally! I would just add everything to a crockpot (make sure you don’t drain the cans!) and then let it cook on low for a few hours, stirring occasionally. YUM!

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