Sweet Potato Chili with Honey

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Sweet potato chili made with Eastern Shore honey

Have you ever heard of chili being made with sweet potatoes? We thought the idea was absolutely amazing! Sweet potatoes are one of our favorite vegetables: they’re yummy, high in vitamins and fiber, and adapt well to so many recipes. This sweet potato chili is made with a mix of beans, veggies, and spices that make a hearty, filling dish.

Sweet potatoes cook down very well. Over heat, they soften up and lend themselves well to soups and stews like this. If you like, you could roast the sweet potatoes beforehand for a little char and a more savory flavor. However you end up doing it, this chili will have you coming back for seconds!

Adding a little lime juice to this chili compliments the sweetness of the potatoes well, and really plays off of the spices in the mix. If you aren’t a fan of lime though, feel free to leave it out! Any honey would work well for this, but pick something light, like Butterbean or Clover if you don’t want it to compete with the other flavors in the mix.

Adapting our Sweet Potato Chili

There are always many different ways to make this recipe your own. Switch things up a bit, try a spice you’ve never used before or swap out ingredients with some of your favorite. We always encourage making kitchen time fun at Waxing Kara Honey House. Here are some ideas –

  • Add in browned ground turkey
  • Sauteed red and green pepper would add depth to this dish
  • If you like heat, add green chilis
  • Serve over quinoa for added protein

If you decide to make our Smoky Sweet Potato Chili, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

Sweet Potato Chili served over rice

Sweet Potato Chili

Course: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 205kcal

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  • olive oil
  • 1 medium onion yellow diced
  • 3 cloves garlic minced
  • 1 dash Salt and pepper to taste
  • 1 can diced tomatoes
  • 1 tsp. lime juice
  • 2 large sweet potatoes diced
  • 2 c vegetable broth
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 c sweet corn
  • 1 tbsp. Waxing Kara Honey
  • dash cinnamon
  • 1 tbsp. chili powder
  • 4 tsp. cumin
  • 2 tsp. chipotle powder
  • jalapeno slices cilantro and or avocado for garnish


  • In a medium stock pot, heat a few tablespoons olive oil. Add in the diced onion, garlic and a dash of salt and pepper and saute until fragrant.
  • Add in the can of tomatoes, lime juice, diced sweet potato, vegetable broth, beans, reserving ½ cup of the beans, corn, honey and spices. Cover and simmer this mixture over medium-low heat for around 40 minutes, until the potatoes are tender.
  • Meanwhile, roughly mash the ½ cup reserved beans. You’ll add this to the chili at the half hour mark, to help thicken the stew up. Optionally, disregard this step and just add all the beans in at once for a less thick chili.
  • When the potatoes are tender and the liquid has reduced a bit, remove the chili from heat. Serve topped with your choice of garnish.


Calories: 205kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Sodium: 602mg | Potassium: 756mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2430IU | Vitamin C: 15.2mg | Calcium: 125mg | Iron: 6.9mg

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