How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pinto Bean Sweet Potato Chili?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 teaspoons chili powder, 1 cup canned vegetable broth or water, and more.

Is Pinto Bean Sweet Potato Chili suitable as soups & stews?

Yes, Pinto Bean Sweet Potato Chili falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Pinto Bean Sweet Potato Chili?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto Bean Sweet Potato Chili Recipe

Name: Pinto Bean Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 teaspoons chili powder; 1 cup canned vegetable broth or water; 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes; 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes; 1 15- to 16-ounce can pinto beans, drained; 3 tablespoons chopped fresh cilantro; 1 1/2 teaspoons grated orange peel

Warm up with this hearty Pinto Bean Sweet Potato Chili recipe. Made with olive oil, onion, chili powder and vegetable broth. Easy step-by-step instructi…

This Pinto Bean Sweet Potato Chili relies on simple, everyday ingredients such as olive oil, medium onion, chopped, chili powder and chopped fresh cilantro. It comes together quickly and makes 4 servings, at about 106 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
106 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Pinto Bean Sweet Potato Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions