Vegetarian sweet potato chili

Contributed by Food for health editors

Vegetarian sweet potato chili

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

"This past Thursday night, Kaiser Hospital on Oahu, Hawaii 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 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 cup water
  • 3 cups diced tomato
  • 1 cup mild or medium salsa
  • 3 cups sweet potato, peeled and cubed
  • 1 can (28 ounces) red kidney beans, black-eyed peas or garbanzo beans, drained
  • 2 cups or 1 can corn, drained
  • Salt and pepper as needed


  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, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer for 20 minutes.
  3. Add kidney beans, black-eyed peas or garbanzo beans and corn.
  4. Cook an additional 20 minutes over low heat. Season to taste.

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