sweet potato chili

There is something comforting about a big pot of sweet potato chili simmering on the stove. The scent of cumin, paprika, and garlic fills the air as sweet potatoes melt into the spicy broth, creating the kind of meal that feels like a hug from the inside out.

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Course: Comfort Food, Gluten-Free, Main dish, One-Pot Meals, Vegan, Vegetarian

Cuisine: American, Tex-Mex

Keyword: healthy fall recipes, hearty dinner, one pot chili, plant-based chili, sweet potato chili, vegan comfort food, vegetarian chili

Prep Time: 15

Cook Time: 40

Simmering & Flavor Development: 10

Total Time: 1 5

Servings: people

Ingredients

Sweet potatoes 500 g / 17.6 oz: Provide natural sweetness and hearty texture.
Olive oil 30 g / 1 oz: Helps caramelize vegetables and carry flavor.
Yellow onion 150 g / 5.3 oz: Adds savory depth to the base.
Red bell pepper 120 g / 4.2 oz: Brings color and slight sweetness.
Garlic cloves 12 g / 0.4 oz: Boost aromatic richness.
Crushed tomatoes 400 g / 14 oz: Create a luscious, tangy sauce.
Cooked black beans 240 g / 8.5 oz: Supply protein and creaminess.
Cooked kidney beans 240 g / 8.5 oz: Add body and color contrast.
Vegetable broth 480 g / 17 oz: Thins the texture while blending flavors.
Ground cumin 5 g / 0.18 oz: Lends earthy warmth.
Smoked paprika 3 g / 0.1 oz: Adds smoky intensity.
Chili powder 5 g / 0.18 oz: Gives the classic mild heat.
Sea salt 4 g / 0.14 oz: Balances all components.
Cracked black pepper 1 g / 0.04 oz: Finishes with a subtle bite.
Optional toppings: avocado 80 g / 2.8 oz, lime wedges (30 g / 1 oz), and fresh cilantro (5 g / 0.18 oz) for garnish.
All the colorful ingredients for sweet potato chili arranged neatly.

Instructions

Peel and cube the sweet potatoes evenly to ensure consistent cooking.
Warm olive oil in a large pot over medium heat; add onions and peppers, stirring until softened.
Stir in garlic, cumin, smoked paprika, and chili powder until fragrant.
Add sweet potatoes, crushed tomatoes, beans, and vegetable broth; mix thoroughly.
Bring to a gentle boil, then reduce heat and simmer for 30 to 40 minutes until the sweet potatoes are tender.
Season with salt and pepper to taste; adjust the thickness by adding a splash of broth if desired.
Serve warm with avocado slices, a squeeze of lime, and a sprinkle of cilantro.

Notes

If you want to make it heartier, substitute part of the beans with lentils or add ground turkey.

For a smoky dimension, char the bell peppers on a gas flame before dicing them.

Store leftovers in airtight containers for up to 4 days, or freeze for 2 months. Reheat gently to preserve texture. This sweet potato chili tastes even better the next day as flavors deepen.

Sweet potato chili served for a cozy evening meal.