Sweet Potato Maple Chili Hits Savory-Sweet Spot

Liz Merritt
February 6, 2018

There’s nothing like a simple chili to warm up the kitchen. Whether it’s a relaxing evening at home or at a gathering of family and friends, chili is always a winner. And this vegan Sweet Potato Maple Chili is a perfect melding of savory, sweet and spicy all in one healthy dish.

I’ve always been a fan of chili, and experimenting with various flavors, textures and spiciness has rendered everything from white chicken chili to traditional beefy chili to this twist on a vegan, meat-free option. These experiments also have produced some bombs.

Score for the Win

But this one is officially in the win column. What I really love about sweet potato maple chili is it’s low on fat, high on fiber and can be flexed to meet a variety of palates. By that I mean the recipe can easily be adapted for omnivores by adding shredded chicken breast meat.

Sweet Potato Maple Chili

The standout feature of this chili is it’s ridiculously easy to make. And we already know that if it’s not an easy meal, it’s probably not coming out of my kitchen. Even my guy friends can impress their wives or girlfriends with this one!

Trust me, just adding pumpkin puree and maple syrup kicks it up a few notches with a smooth, savory-sweet twist. It’s also a natural for potlucks. Just prep and transfer into a crockpot and this sweet potato maple chili is 100 percent road worthy.

Easy Does It

Start out this easy one-pot meal with chopped onions, celery and garlic sauteed in a splash of olive oil – or you can sub coconut oil – until the veggies just begin to soften. Toss in the spices, vegetable broth and crushed tomatoes and simmer for a bit.

Sweet Potato Maple Chili

Allow cubed sweet potatoes, pumpkin puree and maple syrup to simmer for 15-20 minutes before adding black beans.

Finish off your masterpiece with cubed sweet potatoes, pumpkin puree and a bit of maple syrup to give it that rustic-sweet flavor. Last but not least, dump in rinsed black beans and you’re ready to go. It is really that easy and literally can be made in minutes.

Meal Prep and Storage Friendly

What’s great about this dish is it’s also meal-prep and storage friendly. Actually, like most chili, it gets better overnight. Store leftovers in individual serving containers and freeze for meals down the road or even the next camping trip.

I like to serve sweet potato maple chili with brown rice cooked with a splash of extra virgin olive oil and a dash of pumpkin-pie spice mix. It makes a hearty meal that even the manliest of men can get behind. Enjoy!

Sweet Potato Maple Chili

Sweet Potato Maple Chili

A great go-to for family nights or potlucks, Sweet Potato Maple Chili is tasty and versatile.

  • 1 medium onion (diced)
  • 1 bunch celery (chopped)
  • 1 tbsp olive oil (extra virgin)
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt and pepper (each)
  • 4 cloves garlic (diced)
  • 1 cup vegetable broth
  • 1 28 oz. can organic crushed tomatoes
  • 2 cups sweet potatoes (cubed)
  • 1/2 cup pumpkin puree
  • 1 15 oz. can black beans (drained and rinsed)
  • 1-2 tbsp maple syrup
  1. Saute chopped onions, celery and garlic in 1 tbsp. olive oil in a large pot until tender.

  2. Stir in chili powder, cumin, salt and pepper.

  3. Add vegetable broth and crushed tomatoes and bring to a low simmer.

  4. Add cubed sweet potatoes, pumpkin puree and maple syrup. Cover and simmer on medium-low heat until potatoes are tender (about 15-20 minutes).

  5. Drain and rinse black beans and stir in. Cover and simmer for another 5-10 minutes. Taste test! Add additional salt and pepper to taste. Enjoy!

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