Sweet Potato Chili
This Sweet Potato Chili is a hearty, one-pot vegetarian meal packed with tender sweet potato cubes, two kinds of beans, fire-roasted tomatoes, and a deeply smoky spice blend anchored by chipotle pepper in adobo sauce. It comes together in under an hour, tastes even better the next day, and is endlessly customizable — making it the perfect cozy weeknight dinner or meal-prep staple.
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
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
Spices
- 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
Chili Base
- 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
For Garnish
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 295kcalCarbohydrates: 52gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 680mgPotassium: 900mgFiber: 13gSugar: 11gVitamin A: 280IUVitamin C: 45mgCalcium: 10mgIron: 20mg
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