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One-Pot Chipotle Sweet Potato Chili | www.theeverykitchen.com

Zesty Vegetarian Sweet Potato Chili

Three reasons you'll love this One-Pot Chipotle Sweet Potato Chili recipe: 1. Chipotle. 2. Twenty minutes. 3. It's made from all your produce leftovers!

Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 360 kcal
Author Danielle Cushing


  • 1 tablespoons olive oil
  • 2 cups sweet potatoes about 1 pound, peeled and cubed
  • salt and black pepper to taste
  • 1 large yellow onion roughly chopped
  • 1-2 large red bell pepper about 2 cups, cut into 1-inch slices
  • 1 cup string beans cut into 1-inch pieces
  • 1/2 tablespoon ground cumin
  • 2 cloves garlic minced
  • 3 1/2 ounces chipotles in adobo
  • 1 15- ounce can Great Northern beans or other white bean
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup plain nonfat Greek yogurt
  • 1 ripe avocado chopped
  • 1/2 cup cilantro roughly chopped


  1. Heat olive oil in a large stockpot over medium-high heat. Add sweet potato and season with salt and pepper. Cook, stirring often, until lightly browned, about 4-5 minutes.
  2. Add the onion, bell pepper, and string beans. Stir and cook until veggies have softened, about 3 minutes. Add cumin and garlic and cook until aromatic, about 1 minute. Add chipotle peppers, white beans, broth, and bay leaf. Bring to a boil then simmer until the squash has finished cooking, about 10 minutes.
  3. To finish, stir in Greek yogurt. Serve in bowls and top with avocado and cilantro.