Sweet Potato Chili Soup
Hearty, nourishing, and packed with flavor, this Sweet Potato Chili Soup is the ultimate comfort food for chilly days. Featuring wholesome sweet potatoes, protein-rich black beans, and bold spices like chili powder, cumin, and smoked paprika, this one-pot meal delivers a satisfying kick while remaining completely vegetarian and gluten-free. The blend of tender root vegetables, vibrant red bell pepper, and zesty lime juice creates a beautifully balanced soup that’s as nutritious as it is delicious. Ready in under an hour, this easy-to-make recipe is perfect for meal prep or a cozy weeknight dinner. Don’t forget to top it off with fresh cilantro for a burst of herby brightness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 medium red bell pepper, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes with their juices
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the diced sweet potatoes and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
Add the black beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Stir in the lime juice and adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 37.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4227 mg | 90% | |
*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.
