Chipotle Sweet Potato Chili

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  • Total Time: 50 mins
  • Hands-on Time: 25 mins
  • Makes: 3–4 servings

Take vegetarian chili to the next level with this chipotle sweet potato chili recipe with black beans and chewy bulgar for stick-to-your-ribs satisfaction


  • 1 tablespoon olive oil

    1 small red onion, minced

    1/2 poblano pepper, seeds removed and minced

    2 cloves garlic, minced

    1/2 pound sweet potatoes, peeled and cut into 1/4-inch cubes

    1/2 cup cooked black beans

    2 cups tomatoes, crushed

    1/3 cup whole-wheat bulgur, uncooked

    3 cups water

    1/4 cup vegetable broth

    3 tablespoons fresh cilantro, minced

    2 tablespoons lime juice

    2 teaspoons Frontier Co-op Ground Chipotle

    1 teaspoon Frontier Co-op Cumin

    1 teaspoon Frontier Co-op Oregano

    1/2 teaspoon Frontier Co-op Chili Powder

    1/2 teaspoon Frontier Co-op Sea Salt

    1/4 teaspoon Frontier Co-op Medium Grind Black Pepper

    Fresh lime juice, for garnish

    Fresh cilantro, for garnish


    1. In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more.
    2. Add sweet potatoes, black beans, tomatoes, bulgur, water, vegetable broth, cilantro and lime juice. Stir until well combined.
    3. Add spices, salt and pepper. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired.
    4. Garnish with lime juice and cilantro. Serve hot.


    For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.


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