Sweet Potato Chili
Sweet Potato Chili is a hearty one-pot meal made with tender sweet potatoes, black beans, kidney beans, tomatoes, onions, peppers, garlic, and warming spices. This nutritious chili offers a perfect blend of sweet, smoky, and savory flavors while providing plenty of fiber, vitamins, and plant-based protein. Easy to prepare and ideal for meal prep, it can be customized with your favorite vegetables, proteins, or toppings. Whether served for lunch, dinner, or game day, this satisfying chili is a comforting recipe that brings wholesome goodness to every bowl.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Juice of ½ lime
Optional Toppings
- Sliced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Sliced jalapeños
- Tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and bell peppers. Cook for 5–6 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the sweet potato cubes and tomato paste. Stir well to coat.
- Mix in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
- Pour in the crushed tomatoes and vegetable broth.
- Bring the mixture to a gentle boil.
- Reduce the heat, cover, and simmer for 25–30 minutes, or until the sweet potatoes are tender.
- Add the black beans and kidney beans. Simmer for another 10 minutes.
- Stir in the fresh lime juice and adjust the seasoning to taste.
- Serve hot with your favorite toppings and a side of cornbread or tortilla chips.
Notes
- Sweet potatoes naturally thicken the chili as they cook.
- Black beans and kidney beans provide plenty of plant-based protein.
- Vegetable broth keeps the recipe vegetarian and vegan.
- Smoked paprika adds a rich, smoky flavor.
- Fresh lime juice brightens the finished chili.
- The chili becomes even more flavorful the next day.
- This recipe freezes exceptionally well.
- Adjust the spice level by increasing or reducing the cayenne pepper.