A big pot filled with vegan sweet potato chili.

Sweet Potato Chili with Chickpeas

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This sweet potato chili is a vegan chili recipe that’s loaded with tender sweet potatoes and hardy chickpeas. We love this healthy chili recipe as it’s easy to make and is always a hit at the dinner table.

✨ If you love this sweet potato chili recipe as much as I do, make sure to give it a 5-star review in the comments below!



  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 2 medium sweet potatoes, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 bell peppers, diced
  • 4 cloves of garlic, minced
  • ¼ cup of chili powder
  • 2 teaspoons each: oregano and cumin
  • 10 drops of liquid smoke (see notes)
  • 1 28-ounce can crushed tomatoes
  • 3 cups vegetable stock or water
  • 2 tablespoons coconut sugar (can sub honey or maple syrup)
  • 2 15-ounce cans of chickpeas, drained and rinsed
  • 2 cups frozen corn
  • Salt and pepper, to taste


  1. Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them.
  2. Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes.
  3. Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper.


Liquid smoke a natural product and is found near the BBQ sauces is most grocery stores. It’s a great way to add a bit of smokiness and depth to a vegan chili recipe.