Vegetarian sweet potato chili recipe

This time of year is perfect for a hearty bowl of chili. This vegetarian recipe is packed with healthy veggies, like immunity-boosting bell peppers, carrots, and sweet potatoes, creating a nutritious and filling meal in less than an hour.
Servings: 6 | Prep time: 20 minutes | Cooking time: 45 minutes


1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup carrot, chopped
1 1/2 teaspoon minced garlic
2 tablespoon olive oil
1/2 teaspoon cumin
1 cup water
3 cups diced tomato
1 cup mild or medium salsa
3 cups sweet potato, peeled and cubed
1 can (28 ounces) red kidney beans, black-eyed peas or garbanzo beans, drained
2 cups or 1 can corn, drained
Salt and pepper as needed


  • In large soup pot, sauté onion, bell peppers, zucchini, carrot, and garlic in olive oil for about 5 minutes or until tender.
  • Stir in cumin, salt, pepper, water, tomatoes, salsa, and sweet potato. Simmer for 20 minutes.
  • Add kidney beans, black-eyed peas, or garbanzo beans and corn.
  • Cook an additional 20 minutes over low heat. Season to taste.

Nutrition information (per serving)

Calories: 220 | Carbohydrates: 43 grams | Dietary fiber: 9 grams | Sugars: 4 grams | Added sugar: 0 grams | Total fat: 4 grams | Saturated fat: 0 grams | Cholesterol: 0 milligrams | Protein: 10 grams | Sodium: 210 milligrams
If you like this recipe, you might also enjoy our recipe for vegan baked tofu tamale pie.

This recipe first appeared on the Kaiser Permanente Food for Health blog. Find more recipes from Kaiser Permanente at Food For Health.

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