Sweet Potato Chili

Sweet Potato Chili is a hearty, flavorful veggie dish loaded with tender sweet potatoes, seasoned beans, and fire-roasted tomatoes. Top it off with cilantro, avocado, and cheese for extra deliciousness!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Vegetarian

Cuisine: American, Vegetarian

Keyword: sweet potato black bean chili, Sweet Potato Chili

Servings: servings

Cost: $12.16

Ingredients

1-1/2 tablespoons olive oil
1/2 large yellow onion finely diced, 1 cup
2 cups peeled and diced sweet potatoes 1/2-inch pieces, 1 medium potato
1 tablespoon minced garlic 4 cloves
1 tablespoon minced jalapeño 1/2 of a full one, optional
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can chili beans pinto beans in chili sauce
2 (15.5-ounce) cans black beans drained and rinsed
1 (14.5-ounce) can petite diced tomatoes
1-1/2 cups vegetable broth or stock; chicken broth works if not vegetarian
1/4 cup finely diced cilantro optional
1 lime optional
Toppings as desired see note 1

US - Metric

Instructions

Heat oil in a large pot over medium-high. Add onion and cook until nearly translucent, about 3 minutes. Add chopped sweet potato and cook, stirring occasionally, until tender, about 9–10 minutes. Mix in garlic, jalapeño, and all the seasonings; cook until fragrant, about 1 minute.
Add undrained chili beans, drained black beans, and undrained tomatoes. Pour in broth.
Bring to a boil, then lower heat to medium-low and cover. Simmer 8–15 minutes until sweet potatoes are tender and a good amount of liquid has been absorbed. Stir occasionally to prevent sticking.
Remove from heat. Adjust seasonings to personal preference. Add lime juice (I start with 1 tablespoon) and cilantro if using.
Ladle into bowls and add desired toppings. Enjoy!

Video

Notes

Note 1: Optional toppings: sour cream, cheddar cheese, avocado, tortilla strips/chips, etc. whatever you like on your chili! These seal the deal, adding lots of flavor and texture!

Storage: Let it reach room temperature. In airtight containers, keep for up to 5 days in the fridge. Freeze for up to 3 months. To reheat, thaw if frozen, then warm on stove or microwave.

Nutrition