2-Bean Sweet Potato Chili

2-Bean Sweet Potato Chili

4.3 of 5 (100)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.4 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 21.9 g
  • Protein: 12.8 g

View full nutritional breakdown of 2-Bean Sweet Potato Chili calories by ingredient


This vegetarian chili uses some secret tricks to boost the flavor without adding calories! This vegetarian chili uses some secret tricks to boost the flavor without adding calories!
Number of Servings: 8


    1 T canola oil
    1 large onion, chopped, about 1 cup
    1 jalapeno, chopped (optional)
    1 large (about 6 ounces) sweet potato, peeled if desired and chopped

    2 T ground cumin
    1 T chili flakes
    2 T dark chili powder
    1 T hot or smoked paprika
    1 t dried oregano

    2 T tomato paste, no salt added

    1 (14.5-ounce) can kidney beans, drained and rinsed
    1 (14.5-ounce) can pinto beans, drained and rinsed
    2 (14.5-ounce) cans petite diced tomatoes, no salt added
    2 cups reduced-sodium vegetable broth
    1 t Marmite or Vegemite

    juice of one lemon, about 3 tablespoons
    salt and pepper to taste

    Note: Vegemite and Marmite are yeast extracts from Australia and the UK, respectively, that add an incredibly deep, rich flavor to any dish. They taste like a cross between miso and soy sauce, only a little less salty. You could swap miso or a teaspoon of low-sodium soy sauce.


Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!


Heat a large stockpot over medium-high, then add the oil. Add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, broth and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.

Member Ratings For This Recipe

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    26 of 26 people found this review helpful
    I really enjoyed this dish. I cooked the onions and oil in a pan then added some garlic and 1 tsp chili flakes, 1 tsp chili powder, and 1 tsp smoked paprika. It make it plenty spicy, anything more would have been way to spicy. I toss it all in the crockpot on high for 3 hours! - 10/20/11

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    21 of 32 people found this review helpful
    I never understand on this website, recipes tell the "Number of Servings" but never what the serving size is... any help with this? - 10/28/11

    Reply from STEPFANIER (3/2/12)
    We do specify serving size. One heaping cup.

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    21 of 21 people found this review helpful
    This was SO delicious. What a great example of what excellent flavor is in healthy eating. I served it with a 1/4 cup of cottage cheese on top and it was SO yummy. Thanks for the recipe! - 10/26/11

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    20 of 20 people found this review helpful
    You can also substitute pumpkin for the sweet potato...to make it more cream based instead of chunky - 5/27/11

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    14 of 15 people found this review helpful
    I didn't use Marmite or Vegemite, which I believe is a nutritional yeast. I also was not understanding where to add the lemon juice so I left that out. Tasted great! Very Hearty - 2/9/12