Sweet Potato Chili

Warm up any day with this Cozy Sweet Potato Chili recipe that’s perfect for any season. Featuring sweet potatoes and hearty beans, this dish is not only delicious but also packed with nutrients. It's easy to make, adaptable to various diets, and can be customized with your favorite spices and toppings. Whether you're prepping for the week or sharing with family, this comforting chili will nourish both body and soul. Enjoy the warmth and flavor in every bite!

Print Recipe Pin Recipe

Ingredients

2 medium sweet potatoes (about 1 lb), peeled and diced into ½-inch cubes

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies, including juices

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

½ teaspoon salt (adjust to taste)

¼ teaspoon ground black pepper

4 cups vegetable broth

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish, optional)

Avocado slices (for serving, optional)

Instructions

Prepare Ingredients: Start by peeling and dicing the sweet potatoes into small cubes of about ½ inch. Next, dice the onion and red bell pepper, and mince the garlic cloves.

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and cook for approximately 3 minutes, or until it becomes translucent. Next, stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the bell pepper softens.

Add Sweet Potatoes: Stir the diced sweet potatoes into the pot, ensuring they are well combined with the sautéed onion, garlic, and bell pepper.

Spice It Up: Sprinkle the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper over the mixture. Stir well for about 1-2 minutes to ensure the spices evenly coat the sweet potatoes and become fragrant.

Add Tomatoes and Broth: Pour the canned diced tomatoes (with all their juices) into the pot, followed by the vegetable broth. Stir everything together until well combined.

Incorporate Beans: Gently fold in the black beans and kidney beans, mixing until everything is well combined.

Simmer: Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low and cover the pot. Allow the chili to simmer for about 25-30 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Adjust Seasoning: Taste the chili and make any necessary adjustments to salt and spices. For those who enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce.

Serve: Ladle the warm sweet potato chili into bowls. Garnish with freshly chopped cilantro and avocado slices for an extra touch of freshness. Enjoy!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

Presentation Tips: For an inviting presentation, use rustic bowls and top each serving with a few sprigs of cilantro and a couple of avocado slices. Serve with a side of crusty bread or tortilla chips for dipping!