Sweet Potato Chili Recipe

Introduction

This Sweet Potato Chili is a hearty and flavorful vegetarian dish perfect for cozy nights. Packed with tender sweet potatoes, black beans, and warming spices, it’s both satisfying and nutritious. Whether you’re a chili lover or trying a meatless meal, this recipe is sure to become a favorite.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 medium bell peppers, diced
• 8 cloves garlic, minced
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp dried oregano
• 1/2 tbsp sea salt
• 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 15-oz cans black beans, drained and rinsed
• 2 15-oz cans petite diced tomatoes with liquid
• 1 10-oz can diced tomatoes with green chiles with liquid
• 1 cup vegetable broth

Instructions

1. Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the diced onions and bell peppers, then sauté for about 10 minutes until they begin to brown.
2. Step 2: Stir in the minced garlic, chili powder, cumin, and dried oregano. Cook for 1 minute until fragrant.
3. Step 3: Add the sweet potatoes, black beans, diced tomatoes, diced tomatoes with green chiles, vegetable broth, and sea salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, or until the sweet potatoes are tender and the chili thickens.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños when adding the spices.
• Swap vegetable broth for chicken broth if not vegetarian.
• Add a handful of chopped kale or spinach in the last 5 minutes for added greens.
• Serve with toppings like avocado, sour cream, or shredded cheese for extra richness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat or microwave until heated through. This chili also freezes well for up to 3 months—thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but sweet potatoes add a natural sweetness and creaminess that balances the spices well.

Is this chili spicy?

This chili has a mild to medium spice level due to the chili powder and green chiles, but you can adjust the heat by adding more spices or fresh peppers according to your preference.

Sweet Potato Chili Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Sweet Potato Chili is a hearty and flavorful vegetarian dish packed with warming spices and nutritious ingredients. Sweet potatoes, black beans, and a medley of tomatoes come together to create a comforting chili that’s perfect for cozy dinners. The dish is simmered on the stovetop, developing rich layers of taste with chili powder, cumin, and oregano, making it both healthy and satisfying.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup and Stew
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp Olive oil
• 1 medium Onion, diced
• 2 medium Bell peppers, diced
• 8 cloves Garlic, minced
• 1 1/2 lb Sweet potatoes, peeled and cut into 1/2-inch cubes

Spices and Seasonings

• 2 tbsp Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 1/2 tbsp Sea salt

Canned Goods and Liquids

• 2 15-oz cans Black beans, drained and rinsed
• 2 15-oz cans Petite diced tomatoes, with liquid
• 1 10-oz can Diced tomatoes with green chiles, with liquid
• 1 cup Vegetable broth

Instructions

1. Heat the base: Heat the olive oil in a Dutch oven over medium heat. Add the diced onions and bell peppers. Sauté for about 10 minutes, stirring occasionally, until the vegetables start to brown and soften, releasing their natural sweetness.
2. Add spices and garlic: Stir in the minced garlic, chili powder, cumin, and dried oregano. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant, which helps to activate the spices’ flavors.
3. Add main ingredients and simmer: Add the cubed sweet potatoes, black beans, diced tomatoes, diced tomatoes with green chiles, vegetable broth, and sea salt to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and let it simmer gently for about 30 minutes, or until the sweet potatoes are tender and the chili has thickened to your desired consistency.
4. Season to finish: Taste the chili and adjust the seasoning with additional salt and pepper if needed. Stir well and let it sit for a few minutes before serving to allow flavors to meld.

Notes

• For extra heat, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions and peppers.
• This chili can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
• Serve with a garnish of fresh cilantro, avocado slices, or a dollop of sour cream or Greek yogurt for added creaminess.
• To make it gluten-free, double-check canned ingredients for gluten-containing additives.
• The Dutch oven can be substituted with a heavy-bottomed pot or slow cooker if preferred.

Keywords: Sweet Potato Chili, Vegetarian Chili, Hearty Chili, Healthy Chili, Sweet Potato Recipe, Black Bean Chili