Sweet Potato Chili

This is a simple,easy to make, vegan chili recipe.

We like to make it in a crock pot, but it can also be made in a saucepan on the stove top.

Sweet Potato Chili

Prep Time 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Cuisine American
Servings 4 people


  • 1 sweet potato
  • 26 oz crushed tomatoes ( 1 package)
  • 3 oz tomato paste
  • 2 1/2 cups dark kidney beans (2 or 3 cans)
  • 2 chili peppers
  • 4 cloves garlic
  • 1 yellow onion
  • 2 stalks celery
  • 1/4 cup fresh oregano or 1 tbsp dried
  • 1 tsp cumin
  • 1/2 cup tempeh optional


  • Assemble Ingredients.
  • Have ready a crock pot, or saucepan in which to cook the chili.
  • Peel the sweet potato and cook it in a dish with a small amount of water, until soft. This is easily done in the microwave by cooking, covered for about 8 minutes. Mash the sweet potato.
  • Put the crushed tomato, tomato paste, and mashed sweet potato in the cooking pot and mix.
  • Drain the beans and add to the pot
  • Chop the pepper(s) and add to the pot
  • Crush/chop the garlic and add to the mixture
  • Chop the onion, celery and oregano(optional), and add to the mixture
  • Sprinkle the cumin over the mixture and stir well
  • Optional: Crumble the tempeh and add to the mixture
  • Heat the pot until small bubbles start to break the surface. Immediately reduce the heat and let it simmer for about 2 hours. Then it is ready to serve, or can be left keeping warm for a little while to allow time for the flavor to develop.

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