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Sweet Potato Chili

Sweet Potato Chili: Veggie-Loaded Crowd Pleaser

A hearty vegetarian chili packed with tender sweet potatoes, colorful bell peppers, and protein-rich beans in a smoky, flavorful tomato base.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 285 kcal

Ingredients
  

  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 bell peppers 1 red, 1 green, diced
  • 3 cups sweet potatoes peeled and cubed (¾-inch)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5) oz diced tomatoes
  • 3 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Garnish(optional):

  • Sour cream or Greek yogurt
  • Diced avocado
  • Shredded cheddar cheese
  • Fresh cilantro chopped
  • Lime wedges
  • sliced green onions

Instructions
 

  • Warm up that olive oil in your Dutch oven over medium heat until it's ready to go.
  • Toss in the diced onion and cook for 5 minutes, stirring now and then until it's nice and soft.
  • Add the minced garlic and cook for 1 minute until your kitchen smells AMAZING.
  • Throw in the chili powder, cumin, smoked paprika, and cayenne, then stir for 30 seconds to wake up those spices.
  • Add your diced bell peppers and cook for 5 minutes until they start getting softer but still have some bite.
  • Mix in the cubed sweet potatoes along with both kinds of tomatoes until everything's combined.
  • Pour in the vegetable broth and add both cans of drained beans, stirring it all together really well.
  • Turn up the heat and bring everything to a boil, then immediately turn it down to low.
  • Cover your pot and let it simmer for 25-30 minutes until the sweet potatoes are fork-tender.
  • Taste it and add salt and pepper until it's perfect for your taste buds.
  • Scoop the chili into bowls and pile on your favorite toppings like sour cream, cheese, and cilantro—YUM!

Notes

  • Chop those sweet potatoes into the same size, or some pieces will be mushy while others are still hard.
  • Chili gets thicker as it sits, so just add some extra broth when you reheat it later on.
  • Make it a day early and let it chill in the fridge overnight for even better flavor—seriously!
  • Freeze individual portions for up to 3 months, then thaw overnight before you reheat it on the stove.
  • Play around with the heat level by adding more cayenne or cutting back on spices for the kiddos.