Sweet Potato Chili with White Beans (One Pot, High Fiber)

This sweet potato chili is thick, smoky and cozy, made in one pot with tender sweet potatoes, creamy white beans, bell pepper and diced tomatoes. Tomato paste, smoked paprika, cumin and chili flakes build a deep, rich base, and the sweet potatoes add a natural sweetness that balances the heat. It's a hearty, high-fiber chili for cold nights, game days and easy meal prep.

What makes this sweet potato chili different

Most sweet potato chili recipes pair the sweet potatoes with black beans and season everything with store-bought chili powder. The versions that do use white beans usually turn into a white chili, with broth and green chiles instead of tomatoes. This recipe sits in between: creamy white beans in a classic red, smoky tomato chili.

The white beans make a real difference. Cannellini beans are softer and creamier than black beans, and as the chili simmers, some of them break down slightly and thicken the base. Together with the sweet potatoes, which turn tender and almost velvety at the edges, they give this chili a rich, hearty texture without any meat substitute.

The other difference is the spice blend. Instead of relying on a jar of chili powder, the flavor is built from individual spices: smoked paprika, cumin, oregano, a little coriander, onion and garlic powder, and chili flakes for heat. Three tablespoons of tomato paste are cooked with the spices before any liquid goes in, which deepens the flavor and gives the chili its rich, brick-red color.

Why you'll love this recipe

It's a true one-pot dinner. Everything, from sautéing the onion and bell pepper to simmering the sweet potatoes and beans, happens in the same pot. There's very little washing up, and most of the cooking time is a hands-off simmer.

It's filling and good for you. Two cans of white beans and two sweet potatoes give each bowl roughly 14g of fiber and 13g of plant protein, plus plenty of vitamin A from the sweet potatoes. It's the kind of chili that keeps you full for hours.

And it's affordable and easy to scale. The ingredient list is mostly pantry staples (canned beans, canned tomatoes, tomato paste and spices), plus a few fresh vegetables. Double it for a crowd, a game day or a week of lunches; it freezes beautifully.

Ingredient notes

Sweet potatoes. Two medium sweet potatoes, peeled and cut into ½-inch cubes. Smaller, even cubes cook faster and more evenly. Orange-fleshed sweet potatoes give the best color and sweetness.

White beans. Two 15 oz cans of cannellini or other white beans, drained and rinsed. Cannellini beans are creamy and hold their shape well, while great northern or navy beans are a little smaller and softer.

Onion, bell pepper and garlic. One cup of chopped onion, one medium bell pepper and four cloves of garlic. Any color of bell pepper works; red or yellow adds sweetness, green adds a slightly sharper, classic chili flavor.

Diced tomatoes and tomato paste. One 15 oz can of diced tomatoes and three tablespoons of tomato paste. The tomato paste is the backbone of the rich chili flavor, so don't skip it. Fire-roasted diced tomatoes add extra smokiness.

The spice blend. Two teaspoons of smoked paprika, one teaspoon each of cumin, onion powder and garlic powder, half a teaspoon of dried oregano, a quarter teaspoon of ground coriander and one teaspoon of chili flakes. Smoked paprika gives the chili its smoky depth, cumin brings the classic chili flavor, and the chili flakes add heat.

Vegetable broth. About two cups. This gives a thick, spoonable chili. Add a little more if you prefer it looser.

Olive oil, salt and pepper. Two tablespoons of olive oil for sautéing. Season with salt and pepper at the end, after the chili has simmered and reduced.

How to make sweet potato chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for one more minute until fragrant.

Stir in the tomato paste and all of the spices and cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell toasty. Add the diced sweet potatoes and stir to coat them in the spiced tomato paste. Then add the diced tomatoes with their juices, the white beans and the vegetable broth.

Bring the chili to a boil, then reduce the heat, cover and simmer for about 25 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Remove the lid for the last 5 minutes if you want a thicker chili. Season with salt and pepper and serve with your favorite toppings.

Substitutions

Black beans, kidney beans or pinto beans all work in place of the white beans, or use one can of white beans and one can of black beans for more color. You can also add a can of drained chickpeas or a cup of cooked lentils to make it even heartier.

For a different texture, swap half of the sweet potato for butternut squash or pumpkin, which suits the fall season perfectly. If you don't have bell pepper, a diced zucchini or a cup of corn kernels can take its place.

If you don't have all the individual spices, you can replace the cumin, oregano, coriander, onion powder and garlic powder with two tablespoons of a good chili powder. Keep the smoked paprika; it's what gives this chili its smoky character.

Recipe tips

Cut the sweet potatoes evenly. Pieces of the same size cook at the same speed, so you won't end up with some cubes falling apart while others are still firm. Around half an inch is ideal.

Bloom the tomato paste and spices. Cooking the tomato paste and spices in the oil for a minute or two before adding the liquid is the single biggest step for flavor. It removes the raw tomato taste and wakes up the spices.

Adjust the thickness at the end. For a thicker chili, simmer uncovered for a few extra minutes or mash some of the beans and sweet potato against the side of the pot. For a looser chili, add a splash more broth. Chili also thickens as it sits, so leftovers will be thicker the next day.

Toppings and ways to serve

Chili is all about the toppings. Try sliced avocado, fresh cilantro, chopped green onions, a squeeze of lime, a dollop of dairy-free sour cream or yogurt, or a handful of shredded dairy-free cheese. Crushed tortilla chips add a great crunch.

Serve it on its own in a big bowl, over rice or quinoa, or with warm cornbread on the side. It's also great spooned over a baked potato or baked sweet potato, or used as a filling for burritos and quesadillas.

For a game day or a crowd, set up a chili bar with all the toppings in small bowls and let everyone build their own. The recipe doubles easily in a large pot.

Storage and meal prep

Let the chili cool, then store it in airtight containers in the fridge for up to 5 days. Like most chilis, it tastes even better the next day, once the flavors have had time to meld.

To freeze, portion the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of broth or water if it has thickened.

For meal prep, divide the chili into individual containers with rice or quinoa, and keep toppings like avocado and cilantro separate until you eat. It reheats well in the microwave in 2 to 3 minutes.

FAQ

 

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If you make this sweet potato chili, I'd love to hear how it turned out. Leave a comment and a rating below, and tag me on Instagram or Facebook so I can see your bowls.

Florian