Vegetarian sweet potato chili

This vegetarian chili is packed with flavor.

Contributed by Food for health editors

Vegetarian sweet potato chili

We received the following comment on the Kaiser Permanente Facebook page from Sherry-Ann in Hawaii:

"This past Thursday night, Kaiser Hospital on Oahu was serving sweet potato chili for dinner. I was there because I needed to go to the after-hours care clinic. I just had to try some, along with their steamed vegetables ... it was delicious! I wish I could get the recipe."

Well, we tracked it down for Sherry-Ann and we're sharing it here. Thank you to the Food and Nutrition Services department at Kaiser Permanente Moanalua Medical Center for sharing your recipe!

Servings: 6

Prep time: 20 minutes

Cook time: 45 minutes


  • 1 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 cup zucchini, chopped
  • 1 cup carrot, chopped
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 cup water
  • 3 cups tomato, diced
  • 1 cup mild or medium salsa
  • 3 cups sweet potato, peeled and cubed
  • 1 28-ounce can red kidney beans, black-eyed peas, or garbanzo beans, drained
  • 2 cups or 1 15-ounce can corn, drained
  • Salt and pepper to taste


  1. In large soup pot, saute onion, bell peppers, zucchini, carrot, and garlic in oil for about 5 minutes or until tender.
  2. Stir in cumin, water, tomatoes, salsa, and sweet potato. Simmer for 20 minutes.
  3. Add beans and corn.
  4. Turn heat down to low and cook an additional 20 minutes. Season to taste with salt and pepper.

Nutrition information (per serving)

  • Calories: 220
  • Total fat: 4 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 210 mg
  • Total carbohydrate: 43 g
  • Dietary fiber: 9 g
  • Total sugars: 4 g
  • Protein: 10 g