Chipotle Kissed Red Bean and Sweet Potato Chili
Warm, smoky, and irresistibly hearty, this Chipotle Kissed Red Bean and Sweet Potato Chili is the ultimate comfort food with a bold flavor twist. Sweet potatoes and tender red and black beans create a robust base, while chipotle peppers in adobo sauce bring just the right amount of smoky heat. A medley of spices—cumin, smoked paprika, chili powder, and oregano—infuses the dish with layers of depth, perfectly balanced by the subtle sweetness of maple syrup. Simmered to perfection in a rich tomato and vegetable broth, this vibrant chili is vegan, gluten-free, and packed with plant-based protein and wholesome nutrients. Serve with fresh cilantro and creamy slices of avocado for a nourishing, crowd-pleasing meal that’s perfect for chilly evenings or game-day gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 2 medium, peeled and diced sweet potatoes
- 1 medium, diced red bell pepper
- 2 peppers, minced chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 15-ounce cans, drained and rinsed red kidney beans
- 1 15-ounce can, drained and rinsed black beans
- 1 tablespoon maple syrup
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (for garnish) fresh cilantro
- 1 sliced (optional, for serving) avocado
Instructions
Heat olive oil in a large Dutch oven or stockpot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced sweet potatoes and red bell pepper. Sauté for 5-6 minutes until they start to soften.
Stir in the minced chipotle peppers, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes (and their juices) and the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the chili simmer for about 15 minutes, stirring occasionally.
Add the red kidney beans, black beans, and maple syrup. Season with salt and black pepper to taste.
Simmer uncovered for an additional 10 minutes, allowing the flavors to meld together and the chili to thicken.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with fresh cilantro and optionally with sliced avocado on top.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 9865 mg | 429% | |
| Total Carbohydrate | 390.1 g | 142% | |
| Dietary Fiber | 106.7 g | 381% | |
| Total Sugars | 88.6 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1252 mg | 96% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 6609 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
