Sweet potato chili has become one of my absolute favorite comfort foods. It’s hearty, healthy, and packed with rich flavor that satisfies on any night.
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Sweet Potato Chili Recipe
Sweet potato chili is a variation of traditional chili with the addition of sweet potatoes. This soul-warming dish combines tender sweet potatoes, beans (most often black beans or kidney beans), savory tomatoes, and spices.
The sweet potatoes give the chili a subtle sweetness and creamy texture. They balance perfectly with the earthy, spicy, and smoky notes of a chili. This dish is lighter and easier to digest than some heavier, meat-based chilis while still providing satisfying texture and flavor complexity.
This dish is nutritious, rich in fiber, and adapts to different tastes and dietary needs. It can be made vegan or vegetarian, or you can add ground beef, turkey, or chicken if you prefer a heartier chili.
You can enjoy this chili with steamed rice or quinoa for a more filling meal. It can be served alongside warm, crusty cornbread. It also goes well with fresh cucumber salad, a zingy slaw, or simple sautéed greens.
Classic garnishes like sliced avocado, a dollop of sour cream, shredded cheddar cheese, chopped cilantro, and sliced green onions. A slice of toasted garlic bread, pita chips, or crispy tortilla chips works well, too.
Sweet potato chili pairs delightfully with cold limeade, homemade lemonade, or a mug of hot apple cider. Those who enjoy adult beverages can pour a light lager or a citrusy IPA, both of which emphasize the chili’s zesty notes.
Here’s how to make sweet potato chili:
Sweet Potato Chili
Nutrition
Ingredients
- 2 medium sweet potatoes peeled and diced (about 4 cups)
- 1 lb ground beef, turkey, or chicken
- 1 tbsp olive oil (optional, if meat is lean)
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 28 oz diced tomatoes
- 1 cup beef or chicken broth or water
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Avocado, cilantro, shredded cheese, lime wedges Optional toppings
Instructions
- Heat a large pot over medium heat. Add ground meat and cook until browned (6–7 minutes), breaking it up with a spoon. If using lean meat, add olive oil first.
- Add onion and bell pepper; sauté 4–5 minutes until softened.
- Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper; cook 1 minute until fragrant.
- Add sweet potatoes, beans, diced tomatoes (with liquid), and broth. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally, until sweet potatoes are tender.
- Taste and adjust seasoning. Serve hot with desired toppings.
Notes
- For a smoky kick, add chipotle peppers in adobo sauce.
- Ground turkey makes it leaner and lighter, while beef makes it richer.
- For extra spice, add 1 chopped jalapeño or a pinch of cayenne.
- Refrigerate up to 5 days or freeze up to 3 months.
SIMILAR RECIPES:
Variations
This sweet potato chili has many variations. Here are some of them:
- Vegan Version skips the meat and beans in favor of red lentils, which simmer to creamy perfection along with chopped sweet potatoes, crushed tomatoes, and a fragrant spice blend.
- Spicy Chipotle Sweet Potato Chili adds chopped chipotle peppers in adobo and extra chili powder, creating a bold, smoky heat alongside the natural sweetness of the potatoes.
- Black Bean and Corn Sweet Potato Chili stirs in sweet corn, offering extra texture and subtle sweetness that pairs beautifully with the core chili ingredients.
- Chunky Vegetable Sweet Potato Chili features extra carrots, bell peppers, and celery.
- Sweet Potato and Quinoa Chili introduces cooked quinoa into the pot, adding plant-based protein and a nutty note to round out the chili.
- Slow Cooker Version is made by adding all the ingredients into a slow cooker and letting it simmer until everything is perfectly tender and richly flavored.