If you’re looking for the best sweet potato chili, you’ve landed in exactly the right place.
This chili is everything you want in a cozy bowl: hearty, deeply spiced, and packed with tender sweet potatoes, black beans, and fire-roasted tomatoes that come together in one pot.
It’s the kind of recipe that fills your kitchen with the most irresistible aroma and tastes like it’s been simmering all day, even when it’s ready in under an hour.
I make this every fall and winter when I want something filling and satisfying without a lot of fuss. It’s naturally vegetarian, incredibly easy to customize, and tastes even better the next day.
Trust me, this one is going straight into your regular rotation. The Slow Cooker Sweet Potato and Black Bean Chili on this site is also a fantastic hands-off option if you prefer the crockpot method.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sweet Potato Chili
This chili is a one-pot wonder that comes together with minimal prep and maximum flavor.
The sweet potatoes add a natural creaminess and subtle sweetness that balances perfectly with smoky chipotle, cumin, and chili powder.
- Naturally vegetarian and vegan: No meat needed. The beans and sweet potatoes provide all the heartiness and protein you need in a satisfying bowl.
- One pot, easy cleanup: Everything cooks in a single Dutch oven or large pot, which means fewer dishes and less time in the kitchen.
- Ready in under an hour: From chopping to serving, you’re looking at about 55 minutes total. Perfect for busy weeknights.
- Meal prep friendly: This chili stores beautifully and reheats like a dream. It’s one of those recipes that genuinely gets better with time.
- Endlessly customizable: Add ground beef or turkey for a meaty version, swap the beans, or dial the heat up or down to suit your family.
- Budget-friendly ingredients: Sweet potatoes, canned beans, and canned tomatoes are all affordable pantry staples that transform into something truly special.
You might also enjoy: Three Bean Chili
Ingredients
These are simple, wholesome ingredients you can find at any grocery store.
The quality of your canned tomatoes makes a noticeable difference, so reach for fire-roasted if you can find them.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into 3/4-inch cubes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, for garnish
Read Also: Butternut Squash Chili Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe. A good heavy-bottomed pot is the most important tool, as it distributes heat evenly and prevents scorching while the chili simmers.
- 6-quart Dutch oven or large heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Vegetable peeler
- Wooden spoon or silicone spatula
- Measuring spoons
- Can opener
- Immersion blender (optional, for a thicker consistency)
- Ladle
Recommended Products for This Recipe
I’ve made this sweet potato chili more times than I can count, and these are the tools and ingredients that genuinely make a difference in the final result.
1. Lodge Enameled Cast Iron Dutch Oven
This Dutch oven distributes heat so evenly that your chili simmers gently without any hot spots, which means every bite of sweet potato gets perfectly tender.
The heavy lid also traps steam beautifully, intensifying all those deep, smoky flavors.
2. Muir Glen Organic Fire Roasted Crushed Tomatoes
The tomato base is the soul of this chili, and fire-roasted tomatoes bring a subtle char and smoky depth that regular crushed tomatoes just can’t match.
This brand in particular has a rich, full flavor that elevates the whole pot.
3. Chipotle Peppers in Adobo Sauce
A single chipotle pepper and a teaspoon of that smoky adobo sauce add a complexity you simply cannot replicate with regular chili powder alone.
I keep a few cans of these in my pantry at all times because they’re the secret weapon in so many recipes.
4. KitchenAid Cordless Immersion Blender
If you love a thicker, creamier chili, a quick 5-second pulse with an immersion blender transforms the texture without losing all those hearty chunks.
It’s far easier than transferring hot soup to a countertop blender.
Step-by-Step Instructions: How to Make Sweet Potato Chili
1. Prep Your Vegetables
- Wash and peel both sweet potatoes using a vegetable peeler. Cut them in half lengthwise, then into 3/4-inch cubes. Try to keep the pieces uniform in size so they cook evenly. Set aside.
- Dice the yellow onion into small, even pieces, about 1/4 inch. This helps it soften and become translucent quickly without burning.
- Mince the 4 cloves of garlic finely. If you have a garlic press, use it here for the most convenient result.
- Core and dice the red and green bell peppers into 1/2-inch pieces. Remove all the seeds and white pith before dicing.
- Open and finely mince 1 chipotle pepper from the can. Use a spoon to scrape out 1 teaspoon of the adobo sauce from the same can and set it aside.
- Open and drain the black beans and kidney beans in a colander, then rinse them under cold running water. Let them drain completely.
- Open the cans of crushed tomatoes, diced tomatoes, and have the vegetable broth measured and ready to go before you start cooking. This is called mise en place, and it makes the cooking process smooth and stress-free.
2. Sauté the Aromatics
- Place your Dutch oven or large pot on the stove over medium heat. Allow it to warm for about 1 minute before adding any oil.
- Pour in the 2 tablespoons of olive oil and swirl the pot to coat the bottom evenly. The oil is ready when it shimmers slightly.
- Add the diced onion to the pot. Stir well with a wooden spoon to coat it in the oil.
- Cook the onion for 5 to 6 minutes, stirring occasionally, until it turns soft and translucent. You may see the edges beginning to turn slightly golden, which is perfectly fine and adds flavor.
- Add the minced garlic to the pot. Stir and cook for 1 to 2 minutes, until the garlic is fragrant and has softened. Keep stirring so the garlic doesn’t burn, as burnt garlic can turn bitter.
- Add the diced red and green bell peppers. Stir everything together and cook for another 3 to 4 minutes until the peppers begin to soften slightly.
3. Toast the Spices
- Push the vegetables slightly to the center of the pot to create a small well in the bottom.
- Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, and cayenne pepper directly into that hot well at the bottom of the pot.
- Stir the spices constantly for about 30 to 60 seconds, letting them toast directly against the hot surface of the pot. You’ll smell a deep, warm aroma as they bloom. This step activates the essential oils in the spices and intensifies their flavor dramatically.
- After 60 seconds, stir everything together so the spices fully coat the vegetables. The onion and pepper mixture will turn a rich, deep reddish-orange color.
- Add the minced chipotle pepper and the teaspoon of adobo sauce. Stir to incorporate it with the vegetables and spices.
4. Add the Sweet Potatoes and Tomatoes
- Add the cubed sweet potatoes to the pot. Stir well so they are fully coated in the spiced vegetable mixture.
- Pour in the entire can of fire-roasted crushed tomatoes. Use a rubber spatula to scrape every bit of tomato from the can.
- Add the can of diced tomatoes, again scraping the can clean.
- Pour in the 2 cups of vegetable broth. Stir everything together so all the ingredients are evenly distributed throughout the pot.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give it a good stir.
5. Simmer the Chili
- Increase the heat to medium-high and bring the chili to a full boil. You should see large bubbles breaking the surface and steam rising from the pot. This typically takes 4 to 5 minutes.
- Once the chili is boiling, reduce the heat to low or medium-low to maintain a gentle, steady simmer. You want small bubbles rising occasionally, not a rolling boil.
- Place the lid slightly askew on the pot (not completely sealed) to allow some steam to escape and the chili to thicken naturally.
- Simmer for 20 to 25 minutes, stirring every 5 to 6 minutes to prevent anything from sticking to the bottom of the pot.
- To check if the sweet potatoes are done, pierce a cube with a fork. It should slide in easily with no resistance. If the sweet potatoes are still firm, continue simmering for another 5 to 10 minutes.
6. Add the Beans and Finish
- Once the sweet potatoes are completely tender, add the drained and rinsed black beans and kidney beans to the pot.
- Stir gently to incorporate the beans without breaking them apart. The beans are already cooked from the can and just need a few minutes to warm through and absorb some of the chili’s flavor.
- Continue to simmer on low heat for 5 to 8 minutes more with the lid on.
- If you prefer a thicker, creamier chili, use an immersion blender to briefly pulse the pot 3 to 4 times, partially blending a portion of the sweet potatoes and beans. This thickens the base while leaving plenty of chunky texture. If you don’t have an immersion blender, you can scoop out about 1 cup of the chili into a bowl, mash it with a fork, then stir it back into the pot.
- Squeeze the juice of 1 full lime over the pot. Stir it in. The acid from the lime brightens all the flavors and cuts through the richness beautifully.
7. Taste and Adjust Seasoning
- Use a clean spoon to taste the chili. Does it need more salt? More heat? A little more lime juice?
- Add salt in small increments (1/4 teaspoon at a time), stirring and tasting after each addition, until the seasoning is exactly right for your palate.
- If you’d like more heat, add an extra pinch of cayenne or a few dashes of your favorite hot sauce.
- If the chili tastes a little flat, add another squeeze of lime juice. Acid is often the thing that “wakes up” a dish when it seems like something is missing.
- If the chili is too thick for your liking, stir in a splash of vegetable broth or water, 1/4 cup at a time, until you reach your preferred consistency.
8. Serve and Garnish
- Ladle the hot chili into bowls using a large ladle.
- Top each bowl generously with freshly chopped cilantro.
- Add your choice of additional toppings such as sour cream or vegan cashew cream, shredded cheddar or dairy-free cheese, sliced avocado or guacamole, pickled red onions, tortilla chips or strips, and a lime wedge on the side.
- Serve immediately while the chili is hot. Enjoy!
Read Also: Black Bean Chili Recipe
Tips for The Best Sweet Potato Chili
Small details make a big difference with chili. A few of these tips will take your bowl from good to genuinely outstanding every single time.
- Cut sweet potatoes evenly: Uniform 3/4-inch cubes ensure every piece finishes cooking at the same time. Uneven cuts lead to some pieces being mushy while others are still firm.
- Don’t skip toasting the spices: That 60-second step of blooming the spices in the dry pot is what gives this chili its deep, complex flavor. It makes an enormous difference.
- Use fire-roasted tomatoes: Compared to regular crushed tomatoes, fire-roasted tomatoes bring an added smoky, slightly caramelized depth that pairs beautifully with sweet potato and chipotle.
- Taste before you add the beans: Once the sweet potatoes are tender, taste the broth and adjust seasoning before adding the beans. This is the easiest moment to correct the flavor.
- Add beans at the end: Canned beans are already fully cooked. Adding them too early or simmering them too long makes them fall apart and turn mushy. The last 5 to 8 minutes of simmering is plenty.
- Partial blending is the key to thickness: If you love a thick, stewlike chili, give the pot a few pulses with an immersion blender. This creates a creamy base without making everything uniform and smooth.
- Finish with lime: Never skip the lime juice at the end. It brightens and balances all the bold spices and makes the whole bowl taste more vibrant and alive.
- Let it rest before serving: Like most soups and stews, this chili tastes better if you let it sit off the heat for 5 minutes before serving. The flavors continue to develop and meld.
For even more cozy bowl inspiration, the Lentil Chili on this site is another hearty vegetarian option worth adding to your rotation.
Serving Suggestions
This sweet potato chili is a complete meal on its own, but the right sides and toppings can take it to a whole new level.
Here’s how to build the perfect bowl and what to serve alongside it:
- Classic toppings: Sour cream or Greek yogurt, shredded cheddar cheese, sliced avocado or a dollop of guacamole, fresh cilantro, pickled jalapeños, and a squeeze of lime are all classic choices that complement the chili perfectly.
- With cornbread: A warm, buttery slice of Buttermilk Cornbread alongside a bowl of this chili is a truly satisfying combination.
- Over rice: Ladle the chili over a bowl of steamed white or brown rice to stretch it even further and add extra substance. This is a great way to feed a crowd on a budget.
- With tortilla chips: Serve a big bag of sturdy tortilla chips on the side for scooping. This makes for a fun, casual meal that kids love too.
- As a baked potato topping: Spoon the chili generously over a fluffy baked sweet potato or russet potato for a next-level meal-in-one.
- With a simple salad: A crisp Cucumber Salad is a wonderfully cool and refreshing contrast to the bold, warm spices in this chili.
Variations of Sweet Potato Chili
Once you’ve made this base recipe, it’s incredibly easy to adapt it to different tastes, dietary needs, or whatever you happen to have in your pantry.
- Add ground meat: Brown 1 pound of ground beef, turkey, or chicken in the pot before adding the onion. Drain off any excess fat, then proceed with the recipe as written for a hearty, meaty version.
- Slow cooker version: Sauté the aromatics and bloom the spices on the stovetop, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the sweet potatoes are completely tender.
- Add extra vegetables: Stir in a cup of frozen corn, a can of drained chickpeas, diced zucchini, or a few large handfuls of chopped kale or spinach in the last 5 minutes of cooking.
- Creamy sweet potato chili: Stir in 1/2 cup of full-fat coconut milk at the very end for a luscious, creamy finish that makes the broth feel almost silky.
- Smoky chipotle version: Double the chipotle pepper and add an extra teaspoon of smoked paprika if you love a deeply smoky, slightly spicier bowl.
- Milder version for kids: Omit the chipotle pepper and cayenne entirely and reduce the chili powder to 1 tablespoon. You’ll still get a flavorful, warmly spiced chili that’s gentle enough for little ones.
Another great variation to try is the Quinoa Chili, which adds a protein-packed grain for even more heartiness.
Storage and Reheating
Sweet potato chili is one of those recipes that honestly improves after a night in the fridge, making it ideal for batch cooking and meal prep.
- Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 5 days. Allow it to cool completely before sealing and storing.
- Freezer: This chili freezes exceptionally well. Transfer cooled chili to freezer-safe containers or heavy-duty zip-top bags, leaving about 1 inch of space at the top for expansion. Freeze for up to 3 months. Label with the date.
- Thawing: Move frozen chili to the refrigerator the night before you plan to eat it. Let it thaw overnight in the fridge for the best texture.
- Reheating on the stovetop: Pour the chili into a saucepan over medium-low heat. Add a splash of vegetable broth or water if it has thickened too much. Stir occasionally and heat until fully warmed through, about 8 to 10 minutes.
- Reheating in the microwave: Transfer a single serving to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plate to prevent splattering. Heat on high for 2 to 3 minutes, stirring halfway through, until steaming hot.
- Do not refreeze: Once you’ve thawed and reheated the chili, do not freeze it again. Only reheat what you plan to eat in one sitting.
Read Also: Slow Cooker Butternut Squash Quinoa Chili
Nutritional Facts
The following estimates are based on one serving of six total servings. Actual values will vary depending on specific brands used and any modifications or toppings added.
| Estimated Nutrition Per Serving | |
|---|---|
| Calories | ~295 kcal |
| Carbohydrates | ~52g |
| Protein | ~12g |
| Fat | ~6g |
| Saturated Fat | ~1g |
| Fiber | ~13g |
| Sugar | ~11g |
| Sodium | ~680mg |
| Vitamin A | ~280% DV |
| Vitamin C | ~45% DV |
| Iron | ~20% DV |
| Potassium | ~900mg |
Nutritional values are estimates only and have not been calculated by a registered dietitian. Please consult a nutrition professional for specific dietary needs.
For another wholesome, nutrient-dense bowl, the Crockpot Lentil Sweet Potato Stew is a wonderful companion recipe packed with similar ingredients.
Health Benefits of Key Ingredients
Beyond being absolutely delicious, this chili is genuinely good for you. Every key ingredient contributes something meaningful to your health.
- Sweet potatoes: They are one of the most nutrient-dense vegetables available, loaded with beta-carotene (which converts to Vitamin A), Vitamin C, potassium, and dietary fiber. They support immune health, eye health, and digestive regularity.
- Black beans and kidney beans: Both are outstanding sources of plant-based protein and soluble fiber, which supports heart health, helps regulate blood sugar levels, and keeps you feeling full for longer.
- Fire-roasted tomatoes: Tomatoes are rich in lycopene, a powerful antioxidant that has been linked to reduced risk of certain chronic diseases. Cooking the tomatoes (as in fire-roasting) actually increases the bioavailability of lycopene compared to raw tomatoes.
- Bell peppers: Red bell peppers in particular are one of the richest food sources of Vitamin C, which supports immune function and collagen production. They also provide Vitamin B6 and folate.
- Garlic: Garlic contains allicin, a sulfur compound with well-documented anti-inflammatory and antimicrobial properties. Regular consumption has been associated with improved cardiovascular health.
- Cumin: This spice contains compounds that support digestion, and research suggests it may have anti-inflammatory and antioxidant properties.
- Chipotle and chili powder: The capsaicin in chili peppers has been studied for its potential metabolism-boosting effects and may help reduce inflammation when consumed regularly as part of a balanced diet.
FAQs About Sweet Potato Chili
1. Can I make this sweet potato chili in a slow cooker?
Yes, absolutely. Sauté the onion, garlic, bell peppers, and spices on the stovetop first to develop flavor.
Then transfer everything including the sweet potatoes, tomatoes, beans, and broth to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the sweet potatoes are fork-tender.
2. How do I thicken sweet potato chili?
The easiest method is to use an immersion blender to pulse a portion of the chili directly in the pot, which blends some sweet potato and beans into a thick, creamy base.
Alternatively, scoop out about 1 cup of the cooked chili, mash it with a fork until smooth, and stir it back in.
Letting the chili simmer uncovered for an extra 10 minutes also helps reduce and thicken the liquid naturally.
3. Is this sweet potato chili freezer-friendly?
It is one of the best freezer meals out there. Cool it completely, then transfer to airtight freezer containers or bags, and freeze for up to 3 months.
Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed to loosen the consistency.
4. Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are strongly recommended for the best texture.
Canned sweet potatoes are already very soft and tend to fall apart and turn mushy during cooking, which affects the final texture of the chili significantly.
If fresh sweet potatoes are unavailable, butternut squash is an excellent substitute that holds its shape much better than canned sweet potato.
5. How spicy is this chili?
As written, this recipe has a moderate heat level. The chipotle pepper adds smokiness and a gentle warmth, while the cayenne adds a mild kick.
To make it milder, simply omit the cayenne and use only half a chipotle pepper. To make it hotter, add extra cayenne or stir in a chopped fresh jalapeño along with the bell peppers.
Read Also: Smoky Chipotle Chili Recipe
Sweet Potato Chili
Ingredients
- 2 tbsp olive oil 30ml
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper cored and diced into 1/2-inch pieces
- 1 green bell pepper cored and diced into 1/2-inch pieces
- 2 medium sweet potatoes about 1.5 lbs / 680g total, peeled and cut into 3/4-inch cubes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper adjust to taste; omit for a milder version
- 1 chipotle pepper in adobo sauce finely minced, plus 1 tsp of the adobo sauce from the same can
- 28 oz canned fire-roasted crushed tomatoes 794g; 1 standard large can
- 15 oz canned diced tomatoes 425g; 1 standard can
- 15 oz canned black beans 425g; drained and rinsed
- 15 oz canned kidney beans 425g; drained and rinsed
- 2 cups vegetable broth 480ml
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 lime juiced; about 2 tbsp
- fresh cilantro chopped, for garnish
- sour cream or vegan cashew cream optional topping
- shredded cheddar cheese or dairy-free cheese optional topping
- sliced avocado or guacamole optional topping
- pickled red onions optional topping
- tortilla chips or strips optional topping
- lime wedges optional, for serving
Equipment
- 6-quart Dutch oven or large heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Vegetable peeler
- Wooden spoon or silicone spatula
- Measuring spoons
- Can opener
- Immersion blender (optional) for a thicker, creamier consistency
- Ladle
Method
- Peel and cube sweet potatoes into 3/4-inch pieces, dice the onion and bell peppers, mince the garlic and chipotle pepper, and drain and rinse both cans of beans. Open all canned goods and measure out the broth before you begin cooking.
- Heat olive oil in a large Dutch oven over medium heat, then add the diced onion and cook for 5 to 6 minutes until soft and translucent. Add the minced garlic and cook for 1 to 2 minutes, then stir in the bell peppers and cook for 3 to 4 minutes more until slightly softened.
- Push the vegetables to the center of the pot to create a well, then add all the spices (chili powder, cumin, smoked paprika, coriander, oregano, and cayenne) directly to the hot surface. Stir constantly for 60 seconds until fragrant, then mix in the chipotle pepper and adobo sauce until everything is well coated.
- Add the cubed sweet potatoes and stir to coat them in the spiced vegetable mixture. Pour in the fire-roasted crushed tomatoes, diced tomatoes, vegetable broth, salt, and black pepper, and stir everything together.
- Bring the chili to a full boil over medium-high heat, then reduce to a gentle simmer over low heat with the lid slightly askew. Cook for 20 to 25 minutes, stirring every 5 to 6 minutes, until the sweet potatoes are completely fork-tender.
- Stir in the drained black beans and kidney beans and simmer for 5 to 8 minutes more. For a thicker consistency, pulse the pot 3 to 4 times with an immersion blender or mash 1 cup of the chili separately and stir it back in.
- Squeeze the juice of 1 lime into the pot and stir to combine. Taste the chili and adjust with additional salt, cayenne, or lime juice as needed.
- Ladle the hot chili into bowls and top with freshly chopped cilantro. Add your choice of optional toppings such as sour cream, shredded cheese, sliced avocado, pickled red onions, or tortilla chips.
Nutrition
Notes
- Cut sweet potatoes into uniform 3/4-inch cubes so they all finish cooking at the same time and none turn mushy while others remain firm.
- Do not skip toasting the spices — that 60-second bloom against the hot pot surface dramatically deepens the flavor of the entire chili.
- Fire-roasted crushed tomatoes are strongly recommended over regular crushed tomatoes for their smoky, slightly caramelized depth.
- Add the beans at the end of cooking. Since canned beans are already fully cooked, simmering them too long makes them fall apart and turn mushy.
- For a meaty version, brown 1 pound of ground beef, turkey, or chicken in the pot before sautéing the onion, then drain any excess fat and proceed as directed.
- For a creamy variation, stir in 1/2 cup of full-fat coconut milk at the very end of cooking for a silky, rich finish.
- To make this in a slow cooker, sauté and bloom the spices on the stovetop first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. This chili genuinely tastes better the next day as the flavors continue to develop.
- Freeze cooled chili in airtight containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth.
- Always finish with fresh lime juice just before serving — the acidity brightens all the bold spices and brings the whole bowl to life.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sweet potato chili is the kind of dish that earns a permanent spot in your weekly meal plan.
It’s simple enough for a busy weeknight and flavorful enough to serve to guests without any apology.
The combination of tender sweet potatoes, smoky chipotle, hearty beans, and fire-roasted tomatoes creates something that is genuinely more than the sum of its parts.
I hope you give this a try the next time you’re craving something warm, nourishing, and deeply satisfying.
When you make it, drop a comment below and tell me how it turned out for you. Did you add meat? Try the coconut milk variation? I’d love to hear what you did with it.
And if you loved it, please share it with a friend who could use a great new chili recipe in their life.
Recommended:
- Turkey Chili Recipe
- Classic Beef Chili Recipe
- Sweet Potato Soup Recipe
- Corn Chowder Recipe
- Crockpot Turkey Chili Recipe
