Description
This Sweet Potato Chili is hearty, smoky, and naturally sweet — a flavor-packed comfort dish that’s as nourishing as it is delicious. Packed with beans, veggies, and bold spices, it’s a satisfying chili you’ll crave all season long.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cubed
1 red bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes
2 cups vegetable or chicken broth
2 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cinnamon (optional, adds warmth)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Stir in garlic, sweet potatoes, and bell pepper; sauté for another 2 minutes.
4. Add chili powder, cumin, paprika, and cinnamon. Stir to coat the veggies.
5. Pour in diced tomatoes, tomato paste, beans, and broth.
6. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until sweet potatoes are tender.
7. Stir occasionally, adding more broth if needed.
8. Season with salt, pepper, and lime juice.
9. Serve hot, topped with cilantro, avocado, or a dollop of sour cream.
Notes
For a meaty version, add cooked ground beef or turkey.
Add corn for extra sweetness and texture.
Use chipotle powder or adobo sauce for smoky heat.
Make ahead — it tastes even better the next day.
Freeze leftovers in portions for easy reheating on busy nights!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 10g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg