This sweet potato chili is hearty and packed with flavor. With tender sweet potatoes, beans, and spices, it warms you up from the inside out, making it perfect for chilly days!
I love how colorful and comforting this dish is. Topping it with some avocado or cheese just makes it that much better. Who can resist a good chili night, right? 😄
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. If you don’t have olive oil, you can use vegetable oil or avocado oil instead. Butter works too for a richer taste.
Ground Meat: Ground turkey or beef is optional. For a vegetarian version, use extra beans, lentils, or even tempeh for protein. A mix of chickpeas and kidney beans also works wonderfully!
Sweet Potatoes: They give a hint of sweetness and texture. If unavailable, try diced butternut squash or even regular potatoes, but adjust cooking times as needed.
Spices: Chili powder, cumin, and smoked paprika give this dish its kick. You can swap chili powder with taco seasoning for a different flavor or adjust the cayenne pepper to avoid too much heat.
How Do I Ensure My Sweet Potatoes Are Cooked Perfectly?
Cooking sweet potatoes so they’re tender yet not mushy is key to this chili. Here’s how to do it:
- Cut your sweet potatoes into uniform 1-inch cubes. This helps them cook evenly.
- Simmer the chili uncovered. This allows it to thicken while the sweet potatoes cook, absorbing flavors.
- Check for doneness by piercing with a fork. They should be tender but still hold their shape.
Stir occasionally to avoid sticking, and adjust cooking time based on your stove and the size of your sweet potato pieces.
Enjoy making this chili—it’s as easy as it is delicious!
How to Make Sweet Potato Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or beef (optional; for a vegetarian version, omit or substitute with extra beans or lentils)
Vegetables & Beans:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
Broth & Seasoning:
- 2 cups vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This sweet potato chili takes about 15 minutes to prepare and approximately 30-40 minutes to simmer. In total, you’ll need about 60 minutes from start to finish, allowing for a hearty and satisfying meal that’s worth the wait!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook for about 3-4 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until it’s fragrant!
2. Brown the Meat (Optional):
If you’re using ground turkey or beef, add it to the pot now. Cook until the meat is no longer pink, breaking it into smaller pieces with a spoon as it cooks. This adds flavor to the chili!
3. Spice it Up:
Next, add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir these spices in for about a minute to really toast their flavors. Your kitchen will smell amazing!
4. Add the Veggies and Beans:
Now it’s time to add the fun ingredients! Toss the diced sweet potatoes and red bell pepper into the pot, followed by the black beans, diced tomatoes (with all their juices), tomato paste, and broth. Give everything a good stir to combine well.
5. Simmer the Chili:
Bring the mixture to a gentle boil, then reduce the heat to low. Allow the chili to simmer uncovered for about 30-40 minutes, stirring occasionally to prevent anything from sticking to the bottom. You want the sweet potatoes to be tender and the chili thickened, so keep an eye on it!
6. Final Touches:
Taste your chili and adjust any seasonings if needed with more salt, pepper, or chili powder. Once it’s perfect for your taste buds, remove it from the heat.
7. Serve and Enjoy!
Dish out the chili hot in bowls, topping each serving with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a wedge of lime if you like a zesty kick. Enjoy this hearty sweet potato chili filled with delicious flavors!
This chili is sure to warm you up and satisfy your cravings. Enjoy your cooking adventure!
Can I Use Other Types of Beans?
Absolutely! If you don’t have black beans on hand, feel free to substitute with kidney beans, pinto beans, or even chickpeas. Just make sure they are drained and rinsed if they come from a can.
How Can I Make This Chili Spicier?
If you’re looking for more heat, you can increase the cayenne pepper or add diced jalapeños during the cooking process. A splash of hot sauce at serving can also give it an extra kick!
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can reheat it on the stove over low heat or in the microwave until warm. It also freezes well for up to 3 months; just thaw in the fridge overnight before reheating.
Can I Make This Chili Ahead of Time?
Yes! In fact, chili often tastes even better the next day as the flavors meld. You can prepare it a day or two in advance and just reheat when you’re ready to serve. Enjoy it!
