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Sweet potato chili is a tasty twist on classic chili. It’s perfect for chilly nights and packed with nutrients. You can make this hearty dish in about 30 minutes using sweet potatoes, beans, and spices.
You can customize your chili with different toppings and add-ins. Try it with turkey, beef, or keep it vegetarian. It’s a flexible recipe that’s sure to become a family favorite.
Exact Ingredients (Plus Possible Substitutes)
Here’s what you’ll need to make sweet potato chili:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Don’t have all these items? No worries! Try these swaps:
• Use kidney beans instead of black beans
• Swap regular potatoes for sweet potatoes
• Replace fresh garlic with 1/2 teaspoon garlic powder
• Use chicken broth instead of vegetable broth
Want to spice it up? Add these optional ingredients:
- 1 diced bell pepper
- 1 cup corn kernels
- 1 jalapeño, minced (for heat)
- 1 tablespoon balsamic vinegar (adds depth)
Remember, you can always adjust spices to your taste. Start with less and add more as you go!
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions, bell peppers, and sweet potatoes. Cook for 5 minutes, stirring often.
Toss in minced garlic and spices. Stir well to coat the veggies.
Pour in canned tomatoes and beans. Add vegetable broth and bring to a boil.
Lower the heat and let the chili simmer for 20-25 minutes. Stir occasionally.
Check if the sweet potatoes are tender. If not, cook for a few more minutes.
Taste and adjust seasonings as needed. Add salt, pepper, or more spices if you like.
Serve your chili hot. Top with your favorite garnishes like avocado, cilantro, or a dollop of sour cream.
You can store leftovers in the fridge for up to 4 days. The flavors get even better the next day!
Tips, Tricks & Storing
Make your sweet potato chili extra tasty with these tips:
Cut sweet potatoes into small, even cubes. This helps them cook faster and more evenly.
Try roasting the sweet potatoes before adding them to the chili. It brings out their natural sweetness.
Don’t skip the spices! They give the chili its signature flavor. Adjust the heat level to your liking.
For a thicker chili, mash some of the sweet potatoes against the side of the pot.
To store leftovers, let the chili cool completely. Put it in airtight containers and keep in the fridge for up to 4 days.
You can freeze sweet potato chili too. It lasts about 3 months in the freezer. Thaw it overnight in the fridge when you’re ready to eat.
Reheat chili on the stove over medium heat. Stir often and add a splash of water if needed.
Top your chili with fresh cilantro, a dollop of sour cream, or some crunchy tortilla chips for extra flavor and texture.