Main image of Sweet Potato Spiced Chili

Sweet Potato Spiced Chili

50 min


One-bowl / one-pot

This spicy chili is super hearty, comforting, filling and makes for the perfect weeknight meal. We always like to make a massive batch as meal prep to enjoy throughout the week. Topping with avocado, lime, or yogurt really helps to marry all the flavours together.



50 min


10 min


40 min

Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

Sesame symbol


Gluten symbol



The chilli

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    large onion, chopped
  • 4
    cloves garlic, minced
  • 1 Tbsp (8 g)
    ground cumin
  • 2 tsp (5 g)
    chili powder
  • 2 tsp (2 g)
    dried oregano
  • ¼ tsp
    ground black pepper
  • 2 Tbsp (33 g)
    canned tomato paste
  • 3 cups (720 mL)
    canned crushed tomatoes, chopped
  • 2 cups (480 mL)
  • 1½ cups (258 g)
    cooked black beans
  • 1½ cups (266 g)
    cooked red kidney beans
  • 1½ cups (297 g)
    cooked brown lentils
  • 2
    vegetable bouillon cubes, crushed
  • 1
    large sweet potato, finely chopped
  • 1
    red bell pepper, finely chopped
  • ¾ cup (124 g)
    canned corn


  • 1
    avocado, chopped
  • ½
    lime, cut into wedges
  • ½ cup (120 g)
    vegan sour cream
  • ¼ cup (4 g)
    fresh cilantro (optional)
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  1. To a large pot on high heat, add the oil and onion and cook until golden.
  2. Then add the garlic and spices and cook while stirring for another 1 - 2 minutes more.
  3. Add a touch more oil if desired, followed by tomato paste. Cook for 1 more minute, stirring throughout.
  4. Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, crushed bouillon cubes, sweet potato, and bell pepper.
  5. Bring everything to a boil, reduce to a simmer, and cook partially covered for 30 minutes. Stir every 5 - 10 minutes.
  6. Stir in the corn in the last few minutes before serving.
  7. Serve, add your desired toppings, and enjoy!


  • Store in an airtight container in the fridge for up to 4 days.
  • Portion out and keep in the freezer for up to 2 months.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 11%

large sweet potato

Proteins 37%

cooked black beans

cooked red kidney beans

cooked brown lentils

vegan sour cream

Fruits & Veggies 52%

large onion

clove garlic

canned tomato paste

canned crushed tomatoes

red bell pepper

canned corn



fresh cilantro

No significant sources of calcium

vegetable oil


Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Ashby - Aug. 23, 2022, 7:26 p.m.

I adjusted the ingredients to what I had but really appreciated the number of spices in it. Though next time I will use less chilli powder, that was quite a lot for me. Served it with brown rice and sour cream and lime and coriander and it was lovely. So warming.

PUL Team - Aug. 23, 2022, 8:41 p.m.

Thanks for taking the time to share your experience with it, Ashby, we appreciate it to help us improve 🙂

Zara - July 15, 2022, 7:49 p.m.

Amazing Sadia, you'll make a cook out of me yet!

Chels - July 13, 2022, 3:11 a.m.

This sounds amazing! My husband and I will definitely be trying this! Do you have instructions for an instapot?

PUL Team - July 13, 2022, 6:29 a.m.

Hey there, Chels, we don't although looking at whether your instant pot has a "chili" or "bean" setting may help. If it doesn't, we'd recommend following instructions from a similar recipe online. For example, perhaps cooking on high pressure for 15 minutes, followed by a 10-minute release. Do let us know if you test it out 🙂

Silvia Rodriguez - July 7, 2022, 1:35 p.m.

I love your page! And your recipes, of course!

Lucie R - June 18, 2022, 5:48 p.m.

Hi PUL! What type of chili powder do you use for this recipe? The ones I can find in Dutch stores are in my opinion always extremely spicy and just one teaspoon spices up a meal for four. Can I use mild paprika powder as a substitute or would that alter the flavor profile of this dish?

PUL Team - June 19, 2022, 2:54 a.m.

Hey there, Lucie, we typically use a generic chili powder from our local grocery store. Some varieties can be spicier than others so if you prefer less spice you could certainly use less or opt for a milder alternative such as paprika powder. It will impact the flavour slightly but you could always adjust the other spices to taste if needed 🙂

Lindsey - June 1, 2022, 4:48 p.m.

Excellent flavor and easy to find ingredients! I also appreciated that it was gluten free and easily soy free! Thank you for sharing!!!

PUL Team - June 1, 2022, 9:27 p.m.

Aw thank YOU, Lindsey, we appreciate it 😃

Shylo - April 20, 2022, 3:54 p.m.

I didn't have all the ingredients but made a version of this just using what I had and it still tasted very good. It was easy to make and I'll definitely be making it again! Thank you!

PUL Team - April 20, 2022, 6:57 p.m.

We're so happy to hear, Shylo, thanks for taking the time to share!

Una - Feb. 28, 2022, 4:32 p.m.

Delicious and comforting, I made it today and loved it!

Clara - Feb. 28, 2022, 8:31 a.m.

One of my staples in the winter time ! I just mix it all together and then wait until it's done cooking. So easy !

PUL Team - Feb. 28, 2022, 8:16 p.m.

Woohoo! Thank you, Clara 🥰

Kai - Feb. 27, 2022, 8:44 a.m.

Simple but nutritious and delicious recipe! Made a lot and froze individual servings for meal prep and I feel so rich knowing that they are in the freezer.

Just a quick question -- does the nutrition info include the toppings? Thanks!

PUL Team - Feb. 28, 2022, 6:58 p.m.

So glad it was enjoyed, Kai, and love the meal prep! The nutrition information indeed includes the toppings for this one.

Daniela - Feb. 9, 2022, 3:01 p.m.

I'm new to cook vegan and this recipe made it so manageable. It's easy to follow and I got all the ingredients in one grocery shopping. Usually that something I struggle often because I live in a small town. So thank you for this yummy meal! Greetings from Austria

PUL Team - Feb. 9, 2022, 8:23 p.m.

We appreciate this so much, Daniela, and so happy you enjoyed it. Hugs to Austria 🤗

Liz - Feb. 3, 2022, 7:36 p.m.

This has become one of our winter staples. My omni parter said he could eat it every day. It's so much tastier & quicker than other chili recipes I've tried.

I make it a little more pantry friendly by using fire roasted diced tomatoes in a can and frozen corn, and usually add some frozen spinach too. We like it a little thicker, so I only add 3 cups of water along with some Better than Bouillon for extra flavor. It's easy to keep all the ingredients on hand for a quick & delicious dinner (with leftovers!)

PUL Team - Feb. 4, 2022, 3:11 a.m.

Hi Liz! Thanks a bunch for sharing your experience with the chilli 😃 We're so glad it's being enjoyed!

Aditi - Jan. 14, 2022, 10:18 p.m.

I'm a student, and the dish is so easy and absolutely delicious! It has become one of my regulars!

PUL Team - Jan. 15, 2022, 12:25 a.m.

So glad to hear, Aditi, and wishing you all the best with your studies 📚

Amy G - Nov. 7, 2021, 2:19 a.m.

This was an amazingly satisfying and delicious dish; it was even better with the yogurt and lime! It is one of the best chili dishes I’ve had. Thank you!

PUL Team - Nov. 7, 2021, 11:49 p.m.

Such a huge compliment, Amy, thank you!

Jasmina - Nov. 5, 2021, 6:04 p.m.

Super delicious!
Thank you so much for your efforts!

Chimeg - Oct. 23, 2021, 12:18 p.m.

Love your recipes and your vlog. Thanks a lot!
I’ve always wanted to ask. Which vegetable oil do you use/ recommend? My husband thinks any vegetable oil is bad and we only buy olive oil but there was a film about how most brands of olive oil including Bertolli is not 100% olive oil. So I’m torn now. Please advice 🙏

PUL Team - Oct. 25, 2021, 2:49 a.m.

Hi there, Chimeg, thanks for the kind words question. There are many different types of oil and it can be confusing with all of the mixed messages out there! We tend to gravitate more towards olive or coconut oil, although it depends on the recipe. If you haven't already seen and are interested, we talk about our philosophy and recommendations for fats and oils more in our article here:… 😊

Liz - Sept. 23, 2021, 5:38 a.m.

Made this tonight, because it was suddenly chilly & rainy out, and I had the majority of the ingredients. Even with a few things missing, it was delicious! I liked this better than another chili recipe I have that takes way more time to make.

I can't wait to try the leftovers, and I'm excited to make it again when I have all the trimmings to make it even better.

PUL Team - Sept. 24, 2021, 6:56 p.m.

Mmm we love chilli on rainy days! So happy the recipe was enjoyed, Liz 🤗

Mandi - Sept. 15, 2021, 12:13 a.m.

I made this tonight and it was delicious! We added cashew queso I had premade. Just wish I had some avocado to serve with it. Thanks for the great recipes. Keep them coming!

PUL Team - Sept. 15, 2021, 2:08 a.m.

Mmm cashew queso sounds delicious! Thank you, Mandi 😃

Clare - Sept. 14, 2021, 8:13 p.m.

For anyone who wants to give this recipe a go, I would definetly recommend to add the avocado and yoghurt as toppings! They really complement the dish rather nicely.

Olivia - Sept. 6, 2021, 11:16 p.m.

I'm pulling a Julia Julia and doing every one of your recipes this year. I've made five in the past two weeks and they've all been AMAZING. Please never stop all you do! :)

PUL Team - Sept. 8, 2021, 1:48 a.m.

Aw this means so much, Olivia! Thank you for being here and supporting PUL ☺️🌻

Aisling - Aug. 1, 2021, 8:34 p.m.

Absolutely delicious! The avocado and youghurt toppings take it to another level......will definitely be making it again

PUL Team - Aug. 4, 2021, 5:51 a.m.

Woohoo! So glad you enjoyed this one, Aisling :D

Natalia - July 29, 2021, 9:49 p.m.

I tried this today but felt it needed a bit of a flavour boost so I added some sun-dried tomatoes and a vegetable stock cube and it came out amazing! Thank you for the inspiration!

PUL Team - July 29, 2021, 11:24 p.m.

So glad you enjoyed the chilli, Natalia, we find that adding some toppings really brings out the flavour of this one ☺️

Shannon Jochetz - July 24, 2021, 6:37 p.m.

This looks fabulous!

Gillian - July 11, 2021, 9:47 a.m.

This chili is AMAZING. I’ve made it multiple times. So hearty, delicious, nutritious. It freezes well too so good for sticking some away for when you need a quick dinner to heat up.

PUL Team - July 16, 2021, 4:28 a.m.

Thank you for the glowing review, Gillian, it's so appreciated!

Evelina V - July 9, 2021, 1:28 p.m.

If you like chilli 🌶 you have to try this. It's mega extra delicious 🤤 And the toppings should not be missed. Thank you Sadia and the team for sharing

Caro - July 8, 2021, 8:39 p.m.

This is seriously the best thing I've ever made. I tried it about 3 months ago and have eaten it at least once a week since then. Thank you so much for this recipe!

Bela - June 5, 2021, 9:28 p.m.

Thank you for this recipe! Tried it out today. It's super delicious!

PUL Team - June 6, 2021, 3:27 a.m.

So glad to hear, Bela, thank you ✨🤗

Suzy - April 6, 2021, 3:07 p.m.

I love the presentation of this recipe! Beautiful! Classic PUL :D

PUL Team - April 7, 2021, 3:28 a.m.

You're too kind, Suzy! Thank you 😀