Introduction

Hey there, kitchen besties! Do you ever crave a meal that feels like a warm hug on a chilly evening? I’m talking about something hearty, flavorful, and so incredibly comforting. Well, get ready, because today we’re diving into a recipe that’s going to become your new best friend: Sweet Potato Chili! It’s ridiculously easy to whip up, packed with deliciousness, and perfect for those nights when you just want something good for the soul. Seriously, it’s so good, you’ll want to make a big batch just to have leftovers!

Why You’ll Love This Recipe

Fast: Ready in about an hour, with most of that being hands-off simmering time.
Easy: Seriously, you just chop, stir, and simmer. No fancy techniques needed!
Giftable: Make a big pot and share portions with friends and neighbors. It’s the perfect way to spread some cheer!
Crowd-pleasing: Even picky eaters will fall in love with this flavorful and slightly sweet chili. It’s a guaranteed hit!

Ingredients

Gather ’round, because here’s what you’ll need to create this bowl of pure comfort:

1 tablespoon olive oil: Just a little to get things started.
1 onion, chopped: The aromatic foundation of any good chili.
2 large sweet potatoes, peeled and chopped into ½ inch pieces: These bring a lovely sweetness and creamy texture.
1 green bell pepper, seeded and diced: For a touch of fresh, vibrant flavor.
4 garlic cloves, minced: Because garlic makes everything better, right?
2 tablespoons chili powder: The star spice that gives it that classic chili kick.
2 teaspoons smoked paprika: Adds a wonderful smoky depth that’s just divine.
2 teaspoons cumin: Earthy and warm, a must-have for chili.
1 teaspoon oregano: A little herbaceous note to round things out.
1 teaspoon salt: To enhance all those wonderful flavors.
½ teaspoon black pepper: A gentle bit of warmth.
2 cups low-sodium vegetable broth: The liquid base that ties it all together.
2 (15 oz) cans black beans, rinsed and drained: For hearty protein and texture.
1 (28 oz) can fire roasted diced tomatoes with juices: The smoky, sweet tomatoes add so much flavor!
1 (4.5 oz) can chopped green chilis with juices: Just a hint of gentle heat and delicious chili pepper flavor.
Diced avocados, for serving: Oh-so-creamy and the perfect cool contrast.
Fresh cilantro, for serving: A burst of freshness and color on top.

How to Make It

Alright, let’s get cooking! This is where the magic happens:

Get Your Pot Ready: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. It’s like getting the stage set for a delicious performance!
Soften the Onions: Add your chopped onion to the pot. Cook it for about 5-7 minutes, giving it a stir now and then, until it’s nice and soft and a little translucent.
Add the Veggies: Now, toss in your chopped sweet potatoes and diced green bell pepper. Let them cook for another 5 minutes, stirring occasionally. They’ll start to soften up beautifully.
Spice it Up! This is where the flavor really kicks in! Stir in your minced garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for just 1 minute, stirring constantly, until everything is wonderfully fragrant. It will smell amazing!
Bring it All Together: Pour in the vegetable broth, the rinsed and drained black beans, the fire roasted diced tomatoes with their juices, and the chopped green chilis with their juices. Give it all a good stir to make sure everything is happily combined.
Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Pop a lid on the pot and let it simmer for at least 30 minutes. You want those sweet potatoes to be perfectly tender. Give it a stir every so often to make sure nothing sticks to the bottom.
Taste and Tweak: Once the sweet potatoes are tender, give your chili a taste. Does it need a little more salt? A pinch more chili powder? This is your moment to make it exactly how you like it!
Serve with Love: Ladle this glorious Sweet Potato Chili into bowls. Top it off with some creamy diced avocados and a sprinkle of fresh cilantro. It’s pure bliss in every bite!

Substitutions & Additions

Feeling creative? Or maybe you’re missing an ingredient? No problem! This recipe is super forgiving. Here are some ideas:

Beans: Kidney beans or pinto beans would be a delicious swap for black beans, or use a mix!
Veggies: Feel free to add diced carrots or corn for extra texture and flavor. A little chopped celery when you sauté the onions is also lovely.
Spice Level: Want it spicier? Add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper. For less spice, simply omit the green chilis.
Meat-Eater Friendly: If you like a heartier chili, brown some ground turkey or beef before you start with the onions.
Sweetness Boost: If your sweet potatoes aren’t super sweet, a tiny drizzle of maple syrup or a spoonful of brown sugar can enhance the sweetness.

Tips for Success

Let’s make sure your Sweet Potato Chili is absolutely perfect:

Don’t Rush the Simmer: The longer you let it simmer (up to an hour or more!), the more the flavors will meld together and deepen.
Cut Sweet Potatoes Evenly: Chopping the sweet potatoes into similar-sized ½ inch pieces ensures they cook at the same rate.
Taste, Taste, Taste: Seasoning is personal! Always taste and adjust salt and spices before serving.
Prep Ahead: You can chop all your veggies the day before and store them in airtight containers in the fridge. This makes weeknight cooking even faster!

How to Store It

Leftovers are the best, aren’t they? This chili keeps beautifully!

Once cooled, store your Sweet Potato Chili in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors continue to develop!

You can also freeze portions of this chili in freezer-safe containers or bags for up to 3 months. Just thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the onions and bell pepper, then add all ingredients (except avocado and cilantro) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender. It’s a fantastic “set it and forget it” option!

Q: Is this chili vegan?
A: Yes, as written with vegetable broth and no meat, this Sweet Potato Chili is completely vegan and plant-based!

Q: What are other good toppings?
A: Oh, so many! Shredded cheddar or Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, some crushed tortilla chips for crunch, or a squeeze of lime juice are all fantastic additions!

The Coziest Sweet Potato Chili

A hearty, flavorful, and comforting sweet potato chili that's easy to make and perfect for a chilly evening. It's packed with deliciousness and makes great leftovers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

1 tablespoon olive oil for sautéing
1 onion chopped
2 large sweet potatoes peeled and chopped into ½ inch pieces
1 green bell pepper seeded and diced
4 garlic cloves minced
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 cups low-sodium vegetable broth
2 (15 oz) cans black beans rinsed and drained
1 (28 oz) can fire roasted diced tomatoes with juices
1 (4.5 oz) can chopped green chilis with juices
Diced avocados for serving
Fresh cilantro for serving

Instructions

Heat the olive oil over medium heat in a large pot or Dutch oven. It’s like getting the stage set for a delicious performance!
1 tablespoon olive oil
Add your chopped onion to the pot. Cook it for about 5-7 minutes, giving it a stir now and then, until it’s nice and soft and a little translucent.
1 tablespoon olive oil
Now, toss in your chopped sweet potatoes and diced green bell pepper. Let them cook for another 5 minutes, stirring occasionally. They’ll start to soften up beautifully.
1 tablespoon olive oil
This is where the flavor really kicks in! Stir in your minced garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for just 1 minute, stirring constantly, until everything is wonderfully fragrant. It will smell amazing!
1 tablespoon olive oil
Pour in the vegetable broth, the rinsed and drained black beans, the fire roasted diced tomatoes with their juices, and the chopped green chilis with their juices. Give it all a good stir to make sure everything is happily combined.
1 tablespoon olive oil
Bring the chili to a gentle boil, then reduce the heat to low. Pop a lid on the pot and let it simmer for at least 30 minutes. You want those sweet potatoes to be perfectly tender. Give it a stir every so often to make sure nothing sticks to the bottom.
1 tablespoon olive oil
Once the sweet potatoes are tender, give your chili a taste. Does it need a little more salt? A pinch more chili powder? This is your moment to make it exactly how you like it!
1 tablespoon olive oil
Ladle this glorious Sweet Potato Chili into bowls. Top it off with some creamy diced avocados and a sprinkle of fresh cilantro. It’s pure bliss in every bite!
1 tablespoon olive oil

Notes

This chili is naturally vegan and can be made with various bean and vegetable substitutions. For a spicier version, add cayenne pepper or jalapeño. Meat-eaters can brown ground turkey or beef before adding the onions. Leftovers taste even better the next day and can be frozen for up to 3 months.