If you’re looking for a hearty, satisfying meal that bursts with flavor, color, and nutrition, this Sweet Potato Chili is the ultimate comfort food you need in your repertoire. Packed with vibrant veggies, two types of beans, and warming spices, it proves that cozy, plant-based cooking can be anything but boring. Whether you’re serving family on a busy weeknight or sharing a big pot with friends for game day, Sweet Potato Chili always delivers big on taste and comfort, and you’ll find yourself reaching for seconds time and again.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Sweet Potato Chili comes from using simple, wholesome ingredients that each add their own little star quality to the dish. These easy-to-find staples melt together to create a chili that’s hearty, deeply flavorful, and absolutely stunning in the bowl.
- Olive oil: The perfect start for sautéing, it brings out the natural sweetness in your onions and peppers.
- Onion: Diced onion forms the savory base and brings a mellow sweetness as it cooks.
- Garlic: Fresh garlic cloves add a bold kick and irresistible aroma.
- Sweet potato: The star! Its creamy texture and natural sweetness balance the smoky spices beautifully.
- Red bell pepper: For bright color and a fresh, subtle sweetness in every bite.
- Black beans: These provide protein, fiber, and substance, making the chili nourishing and filling.
- Kidney beans: Their hearty, creamy texture complements sweet potatoes perfectly.
- Crushed tomatoes: Bring richness and depth, tying all the flavors together with a mild tang.
- Vegetable broth: Adds savory liquid, letting flavors meld and the chili simmer to perfection.
- Chili powder: The anchor for all the warmth and comforting chili flavor here.
- Cumin: For that earthy undertone that makes chili truly soulful.
- Smoked paprika: Adds a subtle smoky depth, making every spoonful irresistible.
- Cayenne pepper (optional): A dash for anyone craving a spicy kick.
- Salt: Essential seasoning to tie everything together.
- Black pepper: A savory finishing note to round out the flavors.
- Lime juice: Squeezing in freshness at the end brightens all the flavors marvelously.
- Chopped cilantro and avocado (optional): For a vibrant, creamy garnish that makes every bowl pop.
How to Make Sweet Potato Chili
Step 1: Sauté the Aromatics
Grab your favorite large pot or Dutch oven and set it over medium heat. Drizzle in the olive oil, then add the diced onion and let it soften, stirring occasionally, until translucent and fragrant. This step lays down a flavorful foundation for your Sweet Potato Chili.
Step 2: Add Veggies for Heartiness
Next, stir in the minced garlic, sweet potato cubes, and diced red bell pepper. Let these sauté together for another five minutes. The sweet potatoes will start to soften, and the pepper adds a gorgeous pop of color.
Step 3: Pour in the Goodness
Time for the beans and tomatoes! Add the black beans, kidney beans, and pour in the crushed tomatoes along with the vegetable broth. Stir everything so it starts to become a unified, beautiful stew.
Step 4: Season and Simmer
Sprinkle in your chili powder, cumin, smoked paprika, and cayenne if you want some heat. Season with salt and black pepper. Give it all a good stir, then bring your chili up to a boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 25–30 minutes. The chili will thicken, the sweet potatoes will get tender, and the kitchen will smell incredible.
Step 5: Add Freshness and Serve
Just before you’re ready to serve, stir in the lime juice to bring everything to life. Ladle your Sweet Potato Chili into bowls and top with chopped cilantro and creamy avocado for a burst of freshness, if you like.
How to Serve Sweet Potato Chili
Garnishes
Don’t be shy with garnishes! Try a tangle of fresh cilantro, perfectly ripe avocado slices, diced red onion, or a handful of crunchy tortilla chips. A squeeze of extra lime is unbeatable, and don’t forget a dollop of dairy-free sour cream if that’s your vibe. These little touches make every bowl of Sweet Potato Chili truly your own.
Side Dishes
Sweet Potato Chili is plenty hearty on its own, but you can pair it wonderfully with cornbread muffins, a simple green salad, or even steamed rice to soak up all that saucy goodness. For a little extra crunch, warm pita or crusty bread is always welcome at the table.
Creative Ways to Present
Serve your Sweet Potato Chili in hollowed pumpkin or squash bowls for a stunning autumn table, or ladle it over baked sweet potatoes for a double-sweet twist. For family-style entertaining, try serving it in a big pot right at the center of the table with all the toppings spread around, so everyone can customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Chili keeps beautifully in the refrigerator for up to four days. After cooling, transfer it to an airtight container and stash it away. The flavors deepen overnight, making the chili even tastier the next day.
Freezing
If you want to save some for busier days, let your chili cool completely and pack it into freezer-safe containers or sealed zip bags, leaving a bit of room for it to expand. It’ll stay delicious in the freezer for up to three months — just remember to label it, so it’s easy to find when a craving hits!
Reheating
To reheat, simply warm your Sweet Potato Chili gently on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, allow it to thaw overnight in the fridge before heating — and don’t forget to give it a splash of broth or water if it needs loosening up.
FAQs
Can I make Sweet Potato Chili in a slow cooker?
Absolutely! Simply sauté the onions, garlic, sweet potatoes, and bell pepper as directed, then transfer everything (including beans, tomatoes, broth, and spices) into your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the sweet potatoes are tender.
How can I add extra protein to this chili?
For a protein boost, try stirring in cooked quinoa or lentils towards the end of cooking, as suggested in the notes. Crumbled tempeh or tofu also work well and keep the chili plant-based.
Is Sweet Potato Chili spicy?
The heat level is entirely up to you! The recipe calls for optional cayenne pepper, so you can easily adjust the spiciness by adding more, less, or omitting it completely to suit your tastes.
Can I use different beans?
Definitely. Feel free to swap out the black or kidney beans for pinto beans, cannellini beans, or whatever you have on hand — Sweet Potato Chili is incredibly flexible.
What’s the best way to meal prep this chili?
Make a big pot at the start of the week, portion it into individual containers, and refrigerate or freeze. It reheats beautifully and makes quick work of healthy lunches or easy dinners.
Final Thoughts
Every bowl of Sweet Potato Chili brings a little more warmth, color, and joy to your table. I hope this recipe finds a place in your regular rotation and becomes your go-to when you need something hearty, wholesome, and truly satisfying. Now, grab your biggest ladle and dig in — you deserve it!
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Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
This hearty and nutritious Sweet Potato Chili is a comforting dish that’s perfect for chilly evenings. Packed with protein and fiber, this vegan and gluten-free chili is not only delicious but also easy to make.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 ½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of ½ lime
- chopped cilantro and avocado for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and sauté for 3–4 minutes until soft.
- Stir in the garlic, sweet potato, and bell pepper, and cook for another 5 minutes.
- Add the black beans, kidney beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened.
- Stir in lime juice just before serving.
- Ladle into bowls and garnish with cilantro and avocado if desired.
Notes
- For added protein, stir in cooked quinoa or lentils.
- This chili tastes even better the next day and freezes well for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 9g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
