Creamy Sweet Potato Chili (aka Jilly’s Chili)
There’s chili, and then there’s Jilly’s Chili: cozy, creamy, and made with love. This recipe is dedicated to Jill Eckart, a friend who could probably convert a meat-lover with just one spoonful of plant-based chili. When asked what her dream version would include, she didn’t hesitate: sweet potatoes, black beans, and kidney beans. So that’s exactly where this chili starts.
But here’s the twist: we blend a bit of the soup to give it that rich, velvety texture without any cream. It’s the same trick a chef once used at an event Jill and I worked on. The result? A comforting bowl that’s hearty, satisfying, and surprisingly simple to make in just about 30 minutes.
Why You’ll Love Creamy Sweet Potato Chili
This chili is creamy without being heavy, spicy without being overwhelming, and hearty enough to satisfy any appetite. It’s naturally vegan, full of fiber and protein, and a great way to use pantry staples like canned beans and tomatoes.
It’s also a one-pot meal, which means fewer dishes and more time for the good stuff: eating. Whether you’re batch cooking for the week or whipping it up for a cozy night in, it’s a recipe that hits the spot every time.
What You Need To Make Creamy Sweet Potato Chili
To make this creamy, flavor-packed chili, you’ll need a mix of fresh and pantry-friendly ingredients. Think onion, bell pepper, garlic, tomato paste, and sweet potato. From the pantry, grab your vegetable broth, black beans, kidney beans, and diced tomatoes.
For seasonings, chili powder, cumin, salt, black pepper, and a squeeze of lime round out the flavor. If you like toppings, keep vegan sour cream, vegan cheddar shreds, and scallions handy. Exact amounts and steps are listed in the recipe card below.
How To Make Creamy Sweet Potato Chili
Start by sautéing chopped onion and green bell pepper in a bit of olive oil until soft and translucent. Add minced garlic and cook for one more minute, then stir in the tomato paste and let it caramelize slightly—it’ll deepen the flavor.
Toss in the diced sweet potato and pour in the vegetable broth. Bring everything to a boil, then lower the heat and simmer for about 6 minutes.
Add the black beans, kidney beans, and diced tomatoes (including the juices). Bring it back to a boil, reduce to a simmer, cover, and cook for another 6 minutes or until the sweet potatoes are nice and tender.
To make it creamy, scoop out 2 cups of the chili and blend until smooth, then stir it back into the pot. Add the chili powder, cumin, salt, black pepper, and lime juice. Taste and adjust as needed. Serve hot with your favorite toppings.
Commonly Asked Questions
Can I make this chili without blending any of it?
Yes, you’ll just have a chunkier texture. Blending adds creaminess, but the chili still tastes great without it.
What can I use instead of sweet potatoes?
Butternut squash or regular potatoes are good substitutes. Just adjust cooking time as needed to make sure they’re fork tender.
Can I freeze this chili?
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight and reheat on the stove or microwave.
How spicy is this chili?
It’s mildly spiced with chili powder. If you like more heat, add cayenne or chopped jalapeños.
Can I make this oil-free?
Yes. Just sauté the veggies in a bit of water or broth instead of oil.
Vegan Sweet Potato Chili
Ingredients
- 1 tablespoon olive oil optional
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 large sweet potato peeled and diced small
- 2 cups vegetable broth
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14 oz diced tomatoes (with juice)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Ground black pepper to taste
- Juice of ½ lime
- Vegan sour cream optional
- Vegan cheddar shreds optional
- Thinly sliced scallions opional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 4 minutes until translucent. Add the garlic and cook for one additional minute until fragrant. Add the tomato paste and stir to coat the vegetables, allow the tomato paste to cook for a few minutes, stirring occasionally until the tomato paste darkens and caramelizes slightly.
- Add the sweet potatoes and broth, bring to a boil, reduce to a simmer and cook for about 6 minutes.
- Add the black beans, kidney beans, and diced tomatoes, stir to combine. Bring the mixture to a boil, then reduce to a simmer again. Cover and let it simmer for about 6 minutes, or until the sweet potatoes are fork tender.
- This is optional but creates the luscious creamy end results. Remove 2 cups of the chili and transfer to a blender, blend until smooth and creamy and transfer back to the pot.
- Add the chili powder, cumin, salt, pepper, and lime juice. Stir well to combine.
- Taste and adjust seasoning if needed. Serve hot and garnish with sour cream, cheddar shreds, and scallions if desired.