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That’s Some Sweet Vegetarian Chili!

Transform your potatoes into a Mexican-style meal. This recipe calls for heaping portions of beans and fire-roasted tomatoes mixed with onions, peppers, garlic, and sweet potatoes—creating a delicious dish that will satisfy your taste buds as much as your hunger!

Servings: 4


  • 1 medium sweet potato, peeled and cut into ½-inch pieces
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 (28-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15.5-ounce) can black beans, rinsed
  • 1 (15.5-ounce) can kidney beans, rinsed
  • 1 cup water
  • Sour cream and sliced scallions, for garnish


  1. Combine all ingredients except for the sour cream and scallions in a slow cooker.
  2. Cover, and cook on low for 7 to 8 hours, or until the sweet potatoes are tender and the chili has thickened.
  3. Serve with the sour cream and scallions.

Try your hand at this recipe, and let us know what you think! Share your photos on Facebook and Instagram using the hashtag #ALMbites.

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