Sweet Potato and Corn Chili Pasta Recipe | Vegetarian Times Skip to main content

Sweet Potato and Corn Chili Pasta

Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired.



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6 oz. rotelle or wagon wheel pasta (2 ¼ cups)
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1 Tbs. olive oil
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2 cloves garlic, peeled and sliced
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1 medium onion, cut into ½-inch pieces (1 cup)
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1 large green bell pepper, cut into ½-inch pieces
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2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
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1 sweet potato, peeled and cut into ½-inch pieces (2 cups)
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1 Tbs. finely chopped chipotle chile in adobo sauce
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1 cup frozen corn kernels, thawed
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3 Tbs. chopped cilantro


1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.

Nutrition Information: 

10 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
66 g
0 mg
650 mg
9 g
13 g
Serves 4

Comments on this Recipe

This was super fast to make and very flavorful. A unique dish and very delicious!

Absolutely Awesome!

veggies recipes

Very good and easy. I didn't think the sweet potatoes would cook through, but they did. I added a can of black beans. Satisfying.