For a marvelous meatless meal that checks all of the boxes for heartiness, warmth, and tastiness, look no further than this sweet potato chili. As Ree Drummond says, when veggie chili is this good, "you won't even notice there's no meat in it." In under 1 hour you can whip up a steaming pot of this hearty for a that even the staunchest meat eaters will devour. Or, skip the vegetable broth and transform it into the perfect filling. However you choose to enjoy this chili, don’t skimp on the fixings! We're talking sour cream, green onion, avocado, and plenty of cheese, of course.

What is special about sweet potato chili?

A beloved ingredient in southwestern cuisine, sweet potatoes play very well with the savory, complex, and smoky flavors in the chili. By searing the sweet potatoes at the beginning of the recipe, they form a golden, caramelized crust that not only provides the chili with natural sweetness, it also helps the potatoes maintain their shape throughout the cooking process. The resulting chili is not a hodgepodge, but a flavor-packed medley of beans, tomatoes, sweet potatoes, and peppers. What could be more special than that?

How do you thicken sweet potato chili?

For a chili with that characteristically thick consistency, this recipe turns to masa harina.

This natural thickener is the key ingredient in tortillas, gorditas, and tamale dough. But here, it is mixed with water to prevent lumps—like a slurry—and added to the simmering pot for an easy . Watch as your chili transforms from a veggie-packed soup into a pot of thick, rich chili!

2 tbsp.

olive oil 

2

large sweet potatoes, peeled and cut into 1/2-inch pieces

1

medium yellow onion, chopped

1

red bell pepper, seeded and chopped

1

poblano pepper, seeded and chopped

4

cloves garlic, finely chopped 

2 tbsp.

unsweetened cocoa powder

1 tbsp.

chili powder

2 tsp.

ground cumin

1 1/2 tsp.

kosher salt, plus more to taste

1 tsp.

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dried oregano

1/2 tsp.

ground black pepper, plus more to taste

1

(28-oz.) can fire-roasted diced tomatoes, undrained

2

(15-oz.) cans black beans, drained and rinsed

1

(15-oz.) can pinto beans, drained and rinsed

3 c.

vegetable broth

1/4 c.

masa harina

1/2 c.

warm water

1/2 c.

chopped fresh cilantro, plus more for serving

Juice of 1 lime

Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve

Step  1 In a large Dutch oven, heat the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Add the onion, bell pepper, and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook, stirring, for 30 seconds. Step  2 Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the potatoes are tender, about 20 minutes. Step  3 Mix the masa harina with the warm water and stir it into the pot. Simmer for 15 minutes more. Step  4 Stir in the cilantro and lime juice. Add more salt and pepper to taste. Step  5 To serve, top each bowl of chili with sour cream, cheese, green onion, avocado, and more cilantro. Serve with lime wedges and tortilla chips.