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15-Minute Sweet Potato Chili


1 cup yellow onion, chopped

5 cloves garlic, minced

1-28 oz can crushed fire roasted tomatoes

1-15 oz can garbanzo beans, rinsed

1-15 oz can kidney beans, rinsed

1-15 oz can black beans, rinsed

3 cups vegetable broth

2 tablespoons chili powder

2 tablespoons coconut sugar

1 1⁄2 teaspoons cumin

1 1⁄2 teaspoons garlic powder

1 1⁄2 teaspoons onion powder

1⁄2 teaspoon crushed red pepper seeds

2 cups sweet potato, peeled and chopped

2 tablespoons fresh lime juice


1. Combine onions and garlic in a large pot with 1⁄4 cup of water and sauté for approximately 5-7 minutes, or until onions are translucent.

2. Add remaining items to the pot, except for fresh lime juice, stir, and bring to a boil over high-heat, then reduce heat to medium and allow to cook for 10-15 minutes, stirring occasionally.

3. Remove from heat, stir in fresh lime juice, and serve.

Notes: - I have not added any additional salt to this recipe, due to there being salt in the vegetable broth and canned tomatoes. If you are using low or no sodium vegetable broth or canned tomatoes, you will want to add salt to this recipe. (approximately 1 to 1 1/2 tsp.)

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