Sweet Potato Chili
Warm, hearty, and packed with bold flavors, Sweet Potato Chili is the ultimate comfort food that’s as nutritious as it is delicious. This vegan chili combines tender chunks of sweet potatoes with protein-rich black and kidney beans, all simmered in a robust tomato base infused with smoky chili powder, earthy cumin, and a hint of cinnamon for unexpected warmth. Perfect for meal prepping or feeding a crowd, this recipe comes together in under an hour and offers a balance of sweet, savory, and spicy flavors. Customize each bowl with your favorite toppings—like creamy avocado, fresh cilantro, or a zesty squeeze of lime—for a dish that’s as versatile as it is satisfying. Whether you're seeking a cozy weeknight dinner or a game-day favorite, this Sweet Potato Chili will leave everyone craving seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 medium, peeled and diced sweet potatoes
- 1 diced red bell pepper
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed kidney beans
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 0.5 teaspoons ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- optional toppings (e.g., avocado, cilantro, lime wedges, shredded cheese)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced sweet potatoes and red bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until they start to soften.
Add the chili powder, ground cumin, paprika, ground cinnamon, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
Mix in the tomato paste and diced tomatoes (including their juices). Stir to combine.
Pour in the vegetable broth, then add the black beans and kidney beans. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
Taste and adjust seasonings as needed. If the chili is too thick, you can add a little more vegetable broth to reach your desired consistency.
Serve hot with your favorite optional toppings such as diced avocado, fresh cilantro, a squeeze of lime, or shredded cheese.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 871 mg | 19% | |
*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.
