Sweet Potato and Veggie Chili

Sweet Potato and Veggie Chili by

Haley Haynes


Serve with fresh corn muffins from the Ingles bakery!

Serves: 4-6


  • 2 tbsp. Laura Lynn olive oil
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 apple, chopped
  • 2 sweet potatoes, peeled and diced
  • garlic, to taste
  • 2 jalapeños, chopped
  • 1 (15.5 oz.) can Laura Lynn black beans
  • 1 (15.5 oz.) can Laura Lynn garbanzo beans
  • 1 (14.5 oz.) can Laura Lynn diced tomatoes
  • 1 (13.5 oz.) can Laura Lynn coconut milk
  • 2 cups Laura Lynn vegetable broth
  • 1 packet Laura Lynn chili seasoning mix

Garnishes (Optional)

  • Greek yogurt
  • fresh cilantro
  • green onions or chives, sliced
  • apples, chopped


  1. Heat olive oil in a Dutch oven, over medium heat, and then add your onion, green pepper, and jalapeños, sautéing until translucent (about 7 minutes)*
  2. Add apples, sweet potatoes, garlic, and the Laura Lynn seasoning packet. Make sure to give the ingredients a good stir to combine.
  3. Add black beans, garbanzo beans, diced tomatoes, coconut milk, and vegetable broth - stir. Bring to a boil for about 5 minutes and then reduce to a simmer for at least 45 minutes before serving.
  4. Serve this hearty dish up with a dollop of Greek yogurt (in place of sour cream) and garnish with fresh cilantro, green onions, apples and/ or chives.
  5. *Need meat in your chili? Add it to the pot in step 1 and allow to fully cook before moving to step 2.