Smoky Sweet Potato Chili

Warming Sweet Potato Chili brims with hearty beans and sweet potatoes. With its rich, smoky flavor, you’ll forget it’s meat-free! 

Love homemade chili? Our white chicken chili recipe is a hit with kids and adults. Or give this delicious Instant Pot chili recipe a try next.

White soup crock filled with sweet potato no meat chili.

Why This Recipe Is the Best 

By using ready-made ingredients, this chili becomes a mix-and-go Crock Pot masterpiece. But you wouldn’t know it once you’ve tasted how delicious it is.

  • Liquid smoke gives this chili a delectable flavor without extra effort.
  • Safe for vegans and vegetarians but also makes meat eaters happy.
  • With a basic ingredient list, it’s super affordable.
  • Top off the finished chili with your favorite toppings to make it your own.
  • It’s freezer-friendly so that you can keep some on hand for cold, blustery, and busy days!

Ingredient Notes 

  • Mild Red Chili Beans – These red beans are a classic choice for chili. They add a chewy texture and lots of protein. 
  • Sweet Potato – This less common chili ingredient adds natural sweetness and comforting, complex carbs. 
  • Liquid Smoke – A specialty (liquid) spice that gives the chili a rich, smoky, and satisfying flavor.
  • Garlic – Fresh garlic makes everything better, including this dish.
  • Paprika – Adds a peppery taste without all the heat.
  • Chili Powder – Gives a hint of spice to the chili without overpowering it.
  • Cumin – Cumin’s earthy, savory flavor is the perfect complement to the acidic tomato.
  • Vegetable Broth – Gives more flavor to the chili than plain water. Use homemade broth if you have it.
  • Tomato Paste – This creates a more flavorful broth that’s thick and a little zingy.
  • Diced Tomatoes – Adds acidity and substance to the chili. 
  • Onion – Adds great savory flavor.
White crock filled with sweet potato chili.

Easy Instructions 

  1. Combine all the ingredients in a large Crock Pot. 
  2. Stir well and cover. 
  3. Cook on low heat for 6-8 hours until the sweet potatoes are tender. 
  4. Top with your favorite chili toppings (or eat it by itself) and enjoy!

Tips & Tricks 

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To freeze Sweet Potato Chili, store it in an airtight freezer-proof container. Leave at least an inch of space at the top so it has room to expand as it freezes.
  • Feel free to switch up the beans in this chili. Kidney or black beans are both great options. 
  • If you want a sweeter chili to balance out the spiciness, try adding a tablespoon or two of brown sugar.
  • Add a cup of frozen corn during the last hour of cooking for extra color and sweetness. 

Serving Suggestions 

Top off this smoky sweet potato chili with your favorite toppings. Make it a little creamier and more mellow with sour cream or Guacamole. You could also add sliced green onions, cheddar cheese, or pickled jalapeños.

Want a big hunk of bread to go with your bowl of chili? My Jalapeño Cheddar Cornbread offers the perfect balance of sweet and savory in a slice. And if you’re looking for the easiest bread recipe around, my Instant Pot Cornbread can be ready in an hour.

Soup bowl with meatless chili.

Recipe FAQs

What can I use if I don’t have Liquid Smoke?

Try substituting 1 teaspoon of regular paprika with smoked Spanish paprika.

Can I make this without a Crock Pot?

Yes, you can cook this chili right on the stovetop. First, heat up a tablespoon of cooking oil in a large pot, then cook the onions to soften. Add in all the other ingredients, stir, and bring to a boil. Turn down to low heat and simmer for 45 minutes to an hour until the sweet potatoes are tender.

How can I make this chili mild and not spicy?

To make this chili milder, feel free to omit the chili powder. You can use a little more paprika in its place.

Is this recipe vegan? 

Yes, this recipe is completely vegan and plant-based!

More Chili Recipes:

Yield: serves 8

Smoky Sweet Potato Chili

Prep Time 10 minutes
Cook Time 8 hours

A delicious, hearty meal with NO meat. This vegan Smoky Sweet Potato Chili is the perfect comfort food!


  • 1 can (30.5 ounce) mild red chili beans
  • 1 cup vegetable broth
  • 2 Tablespoons tomato paste
  • 1 can (14.5 ounce) diced tomatoes, with liquid
  • 1 small onion, diced
  • 2 sweet potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 teaspoon paprika
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon liquid smoke


  1. In a large crockpot (slow cooker) add all the ingredients. Stir and cover.
  2. Cook on low heat for 6-8 hours, until sweet potatoes are tender. ENJOY!


  • Store leftovers in airtight container in refrigerator for up to 4 days.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 243mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 7, 2016

Comments & Reviews

  1. As soon as I saw this recipe, I knew I was going to love it! We made it on Friday night, and it’s seriously my newest favorite food on the planet! Thanks for sharing your recipes, and especially for this new winner winner chili dinner!

    1. Hi Brenda, I’m so glad you love it!! Stay tuned, because I’ve got some more meatless meals coming to the blog soon!

  2. Vegan chili is one of my favorite winter dinners.  Though I try to eat meat or fish most nights, a good vegan meal can be very satisfying.

  3. I’m absolutely drooling over your chili recipes. This sweet potato version looks delicious. I’m going to have to give it a try during Lent!

  4. I’m also not a fan of beans but this looks amazing! The sweet potatoes definitely make this swoon-worthy!

  5. I’m loving sweet potatoes right now. Especially since they’re suppose to be so much better for you than regular potatoes. I’m also trying to cut back on eating meat a few times a week, so this sounds great on so many levels!

  6. This chili looks delicious! I love the smokey flavors paired with the sweet potatoes. This would make a great dinner for meatless Monday!

  7. I never would have thought to make chili with sweet potatoes!  What a great idea.  Love the smokey flavor!

  8. I love sweet potatoes and love beans and anything smoky and spicy! I would have gone to town on this! And boy, you certainly have your work cut out for you at EVERY meal with all those preferences of your family members! Dinner at my house goes like…this is what I made for the blog today, here eat it, and hope you enjoy it because that’s dinner 🙂

  9. This looks and sounds awesome! I’m one of the least picky eaters ever, too… My husband was ridiculously picky when I met him, but he’s has come SO far since. I’m definitely afraid I’ll have picky kids! It’s great to hear that everyone loved this 🙂

  10. Love crockpot recipes! And sweet potatoes. This looks fabulous AND healthy. My husband and youngest son are both picky eaters. Drives me crazy. My older son and I….not picky. I may just make this for the two of us! 

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