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Sweet Potato Chili

Sweet Potato Chili

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This hearty Sweet Potato Chili is a flavorful and satisfying meal, perfect for a cozy evening. It combines the sweetness of sweet potatoes with the robust flavors of chili, creating a balanced and delicious dish.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 large sweet potato, peeled and diced
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, avocado slices

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until vegetables are tender-crisp.
  3. Add black beans, kidney beans, diced tomatoes, tomato sauce, diced sweet potato, and vegetable broth to the pot. Stir to combine.
  4. Season with chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well.
  5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, until sweet potatoes are tender and flavors have melded.
  6. Season with salt and black pepper to taste.
  7. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, simmer uncovered for the last 15-20 minutes.
  • This chili freezes well. Allow to cool completely before transferring to freezer-safe containers.
  • Adjust the amount of cayenne pepper to your preferred spice level.
  • You can add other vegetables like corn or zucchini for extra flavor and nutrients.

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