Soups & Stews
This Arbonne sweet potato chili recipe transforms humble ingredients into a vegan powerhouse with deep, spiced flavors and a crispy roasted top that steals every bite.
The secret lies in slow-cooking sweet potatoes until tender while developing complex caramelized notes, then finishing with a toasted spice crust that adds irresistible texture. I developed this recipe using Arbonne's plant-based ingredients to create a meal that's both nutritious and restaurant-worthy.
The beauty of this chili is its versatility—it works as a hearty standalone dish or pairs perfectly with avocado slices, cilantro-lime rice, or warm cornbread. What makes it special is the balance of sweetness from the potatoes and heat from carefully chosen spices, all while keeping it naturally vegan.
The slow cooking process (about 2 hours) allows flavors to meld beautifully, creating a rich, satisfying broth that's packed with plant-based protein.
By the time you're done, you'll have a pot of chili that's deeply aromatic, with tender sweet potatoes, perfectly seasoned beans, and a crispy spice crust on top.
The aroma alone will have everyone gathering around the table, and the texture contrast between the creamy chili and crispy top makes every spoonful exciting. This is comfort food at its finest, but with a nutritional boost.
Serve it with your favorite toppings like diced avocado, fresh jalapeños, or a dollop of Arbonne's vegan yogurt for extra creaminess. The leftovers reheat beautifully, making it perfect for meal prep. Let's get cooking—this chili is about to become your new favorite recipe.
Ingredients for arbonne sweet potato chili
Sweet potatoes, smoky spices, and creamy coconut milk create this vegan chili's signature harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lbs | Medium-sized, peeled and cubed |
| Arbonne Organic Black Beans 🫘 | 1 can | Drained and rinsed |
| Arbonne Organic Kidney Beans 🫘 | 1 can | Drained and rinsed |
| Arbonne Organic Diced Tomatoes 🍅 | 1 can | San Marzano preferred |
| Arbonne Organic Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Arbonne Organic Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Arbonne Organic Coconut Milk 🥥 | 1 can | Full-fat for creaminess |
| Arbonne Organic Onion 🧅 | 1 whole | Diced, yellow or red |
| Arbonne Organic Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Arbonne Organic Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Arbonne Organic Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Arbonne Organic Paprika 🌶️ | 1 tbsp | Smoked for complexity |
| Arbonne Organic Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Arbonne Organic Cocoa Powder 🍫 | 1 tbsp | Unsweetened, for richness |
| Arbonne Organic Olive Oil 🫒 | 2 tbsp | Extra-virgin for roasting |
| Arbonne Organic Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Arbonne Organic Black Pepper 🌶️ | ½ tsp | Freshly ground |
The sweet potatoes are the heart of this dish—Arbonne's organic variety has the perfect balance of sweetness and texture. Look for firm, unblemished tubers at Whole Foods or your local organic market. Peeled and cubed evenly, they'll caramelize beautifully during slow cooking. The beans? Arbonne's organic cans are ideal, but any organic, no-salt-added variety works. For the tomato paste, San Marzano is non-negotiable—it's sweeter and less acidic, which keeps the chili from tasting canned. If you're short on time, grab the squeeze tubes from Trader Joe's for convenience.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on cocoa powder? Melted dark chocolate at half the amount works in a pinch, though it won't be quite the same. The coconut milk adds richness—full-fat is essential—but if you're avoiding coconut, cashew cream (blended soaked cashews + water) is a great alternative. For the roasted spice crust, toast the spices in a dry pan for 30 seconds before adding to the chili. This step deepens their flavor and makes the crispy top worth the effort. The cayenne is adjustable, so start with less if you're sensitive to heat.
This chili tastes even better the next day as flavors meld. Store in an airtight container for 5 days in the fridge or 3 months frozen. For meal prep, portion into individual containers—just reheat with a splash of water. The crispy top? Best eaten fresh, but you can reheat portions in a skillet with a little oil to restore the crunch. Freeze in portions so you always have a quick, nutritious meal ready. The Arbonne ingredients keep well, so stock up—they're perfect for plant-based cooking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything into one pot, stir, and let it simmer. The Arbonne beans and tomatoes handle all the heavy lifting while I prep dinner in the same pot I’ll serve it from.
- Sweet & Smoky Depth: That caramelized sweet potato meets the rich, smoky tomato paste—it’s a flavor combo that feels fancy but isn’t. The kidney beans add this earthy punch, and honestly? It’s the kind of chili that makes you want to lick the spoon.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Double the batch, and I’ve got lunch for three days—just reheat and add a sprinkle of cheese. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Sweet potatoes and dried beans stretch so far, and using Arbonne’s organic ingredients means no compromise on taste. I’ve made this for $2 a serving, and my picky-eater roommate still asks for seconds.
Step-by-step instructions for Arbonne sweet potato chili
Let's create a chili that balances sweet, smoky, and spicy flavors with a perfectly crispy top.
Roast the Sweet Potatoes Until Caramelized
Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the 2 lbs Sweet Potatoes with 1 tbsp Arbonne Organic Olive Oil, 1 tbsp Arbonne Organic Chili Powder, 1 tsp Arbonne Organic Sea Salt, and 0.5 tsp Arbonne Organic Black Pepper. Spread them in a single layer, leaving space between each cube for even browning.
Roast for 25-30 minutes, stirring halfway through, until the edges are deep golden brown and slightly crispy. The sweet potatoes should be tender when pierced with a fork but still hold their shape. This roasting step develops their natural sweetness and creates that coveted crispy top layer you'll finish with later.
Build the Chili Base with Aromatics and Spices
While the sweet potatoes roast, heat 1 tbsp Arbonne Organic Olive Oil in a large Dutch oven over medium heat. Add the 1 whole Arbonne Organic Onion and 4 cloves Arbonne Organic Garlic Cloves, cooking for 5-6 minutes until softened and fragrant. You'll know they're ready when the onion becomes translucent and the garlic releases its pungent aroma.
Stir in 2 tbsp Arbonne Organic Chili Powder, 1 tbsp Arbonne Organic Ground Cumin, 1 tbsp Arbonne Organic Paprika, and 0.5 tsp Arbonne Organic Cayenne Pepper. Cook for 30 seconds until the spices are toasted and the mixture smells deeply aromatic. This spice blend forms the flavor foundation of your chili.
Combine All Ingredients and Simmer
Add the roasted Sweet Potatoes to the Dutch oven along with the 1 can Arbonne Organic Black Beans, 1 can Arbonne Organic Kidney Beans, 1 can Arbonne Organic Diced Tomatoes, 2 tbsp Arbonne Organic Tomato Paste, 2 cups Arbonne Organic Vegetable Broth, and 1 can Arbonne Organic Coconut Milk. Stir everything together until well combined.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally. The chili should reduce slightly and develop a thick, hearty consistency. Taste and adjust seasoning with additional salt or spices if needed. The coconut milk adds creaminess while balancing the earthy sweet potatoes.
Create the Crispy Topping and Finish
In a small bowl, mix 1 tbsp Arbonne Organic Cocoa Powder with 1 tbsp Arbonne Organic Olive Oil until it forms a paste. Spoon this mixture evenly over the chili and spread it around with a spoon. Return the chili to medium heat and cook uncovered for 5-7 minutes, stirring occasionally, until the cocoa mixture becomes deep brown and crispy.
This crispy cocoa topping adds a delightful textural contrast and deepens the chili's complexity. Once the top is properly browned, remove from heat and let the chili rest for 5 minutes before serving. The flavors will meld beautifully during this resting period, resulting in a perfectly balanced bowl of chili.
Serve with Confidence
Ladle the chili into bowls, making sure to get a generous portion of that crispy cocoa top. The contrast between the creamy coconut milk base, the sweet roasted sweet potatoes, and the spicy, crispy topping creates a harmonious bite in every spoonful. Serve immediately while the topping is still crisp and the chili is steaming hot.
This chili delivers on all the promises - rich, smoky, slightly sweet, and topped with that irresistible crispy layer that makes it truly special. The combination of Arbonne ingredients ensures you're getting quality flavors that shine through in every bite.
Pro Tips For Making Arbonne Sweet Potato Chili
- CUT SWEET POTATO SMALL: Sweet potatoes take forever to soften if they’re big chunks. Dice them into ½-inch cubes—they’ll cook through evenly without turning to mush, and you’ll avoid that sad, watery chili texture.
- DRAIN BEANS TWICE: Those Arbonne beans are pre-cooked, but they still hold onto moisture. Rinse them first, then drain in a colander for 30 seconds before adding to the pot. Less watery chili, more flavor.
- STIR THE PASTE: Don’t just toss that tomato paste in and walk away. Whisk it into the oil first for 2 minutes—it’ll bloom into a rich, caramelized base instead of clumping like a lazy afternoon. (Yes, even if you’re impatient like me.)
- SIMMER LOW AND LONG: After everything’s combined, drop the heat to a bare simmer. Let it cook uncovered for 45 minutes—this isn’t the time to rush. The flavors meld, the sweet potatoes caramelize, and you won’t end up with a mushy disaster. (Your future self will notice the difference.)
Best sauces and condiments for this arbonne sweet potato chili
Creamy Coconut Swirl
Stir in ½ cup Arbonne Organic Coconut Yogurt at the end for a velvety finish. The tangy, slightly sweet yogurt cuts through the richness of the coconut milk and adds a luxurious texture.
I like to fold it in gently with a spoon to create ribbons of cream throughout the chili. For extra decadence, top each serving with a dollop of the yogurt before adding the crispy cocoa topping. 🥥
Smoky Chipotle Cream
Blend ½ cup Arbonne Organic Coconut Milk with 1 tbsp chipotle powder and 1 tsp lime juice until smooth, then drizzle over the finished chili. This adds a smoky depth that complements the cocoa crust beautifully.
I keep a jar of this sauce in my fridge for quick flavor boosts—it pairs perfectly with this sweet potato chili and other bean-based dishes. 🌶️
Avocado Lime Crema
Mash 1 ripe avocado with 2 tbsp Arbonne Organic Lime Juice, 1 tbsp Arbonne Organic Olive Oil, and a pinch of salt until smooth. This creamy, zesty topping adds freshness that balances the sweetness of the potatoes.
I love serving it on the side for dipping or dolloping directly on top of the chili. The avocado's healthy fats make this topping a great addition to any meal. 🥑
Spicy Lime Vinaigrette
Whisk together 3 tbsp Arbonne Organic Olive Oil, 1 tbsp lime juice, ½ tsp cayenne pepper, and ½ tsp sea salt for a bright, tangy drizzle. This works wonders as a palate cleanser between bites or as a dressing for the chili's toppings like avocado or cilantro.
I often use it to dress a simple side salad of mixed greens when serving the chili. ✨
Arbonne Vegan Sour Cream
Use ¼ cup Arbonne Vegan Sour Cream as a topping to add a tangy contrast to the sweet and smoky flavors. The sour cream melts slightly when heated, creating a creamy sauce that clings to the chili.
I like to mix it with a pinch of smoked paprika for extra flavor. This is my go-to topping for anyone who enjoys a creamy element in their chili. 💛
Caramelized Onion Jam
Slow-cook 2 cups diced onions with 1 tbsp Arbonne Organic Olive Oil and 1 tbsp maple syrup until deeply caramelized—about 45 minutes. Spread a spoonful over each serving of chili for a sweet, jammy contrast.
The natural sweetness of the onions enhances the sweet potatoes, while the caramelized depth adds complexity. This takes a little extra time, but it's worth every bite. 🍯
Nutrition facts
Frequently asked questions
Can I make this chili without Arbonne ingredients?
Yes! While Arbonne's organic products create the best flavor profile, you can substitute with other high-quality brands. Use organic sweet potatoes, canned beans (low-sodium), and full-fat coconut milk. For spices, look for smoked paprika and toasted cumin in the international aisle. The key is using fresh, organic ingredients whenever possible to maintain the chili's depth of flavor.
How do I adjust the heat level for picky eaters?
Reduce the cayenne pepper to ¼ tsp or omit it entirely. For a milder kick, use sweet paprika instead of smoked paprika. You can also add a pinch of sugar to balance any residual heat. The cocoa powder naturally adds richness that helps mask spiciness, so don't worry about overpowering the sweetness. Taste as you go!
Why does my chili taste too sweet?
This usually happens when sweet potatoes aren't fully cooked or when too much tomato paste is used. For next time, roast sweet potatoes longer (up to 35 minutes) and reduce tomato paste to 1 tbsp. Balance sweetness by adding ½ tsp smoked paprika or a splash of lime juice at the end. The cocoa topping also helps deepen flavors rather than compete with sweetness.
Can I make this chili in an Instant Pot?
Sauté onions and garlic, then add all ingredients except the cocoa topping. Cook on high pressure for 10 minutes, then quick-release. Finish by stirring in the cocoa-oil mixture and cooking on sauté mode for 5 minutes to crisp the top. The Instant Pot version cooks 40% faster but may need extra seasoning since flavors develop differently.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of water or broth to maintain moisture. For crispy topping, transfer individual portions to a skillet with 1 tsp olive oil and warm for 2-3 minutes until crispy again. Microwaving works for the base but will make the topping soggy. Leftovers keep for 5 days in the fridge or 3 months frozen.