Zesty Sweet Potato Chili Recipe

When the leaves start changing and the air turns crisp, my kitchen always gravitates toward warm, vibrant bowls of comfort. This hearty Sweet Potato Chili balances smoky spices with natural sweetness for a dinner that feels like a hug in a bowl.

The rich combination of tender vegetables and earthy beans creates a satisfying meal that meat eaters won’t even miss. It is the kind of wholesome dish that leaves you feeling energized and nourished.

What Makes This Sweet Potato Chili a Keeper for Years to Come

The combination of tender sweet potatoes and earthy black beans creates a satisfying texture that stands up perfectly to bold spices. It is packed with wholesome ingredients that keep you full without weighing you down.

This meal comes together in one pot with simple pantry staples, making it an effortless choice for busy weeknights. You just chop, simmer, and enjoy a healthy dinner with minimal cleanup.

The flavors actually improve the next day, so I always make a double batch to guarantee hearty lunches all week long. Freezing portions is also a great way to prep ahead for future cravings.

If you are craving more hearty spoon meals, my Irresistible Slow Cooker Wild Rice Soup Recipe brings that same satisfying warmth, and the Zesty Crockpot Potato Soup has become a regular in my meal rotation. Both recipes deliver big flavor with minimal effort, just like this chili.

Everything You Need for Perfect Sweet Potato Chili

Here is what you will need to get started on this robust stew:

• Olive oil: Used to sauté the vegetables and build a flavor foundation.
• Onion: Provides a savory base and aromatic depth to the chili.
• Sweet potatoes: Peeled and chopped into cubes to add natural sweetness and bulk.
• Green bell pepper: Adds a fresh, slightly bitter contrast to the sweet potatoes.
• Garlic: Minced cloves infuse the dish with essential savory notes.
• Chili powder: The primary spice that gives the dish its signature warmth.
• Smoked paprika: Adds a distinct wood-fired flavor that mimics meatiness.
• Cumin: Earthy and aromatic, this spice rounds out the flavor profile.
• Oregano: Dried herbs add a subtle peppery background note.
• Vegetable broth: Low-sodium broth creates the liquid base for the stew.
• Black beans: Canned beans, rinsed and drained, add protein and fiber.
• Fire roasted tomatoes: Canned diced tomatoes add acidity and a charred flavor.
• Green chilis: Canned chopped chilis introduce a mild tang and zest.
• Salt and Black Pepper: Essential for seasoning the dish to taste.

My Method for Perfect Sweet Potato Chili

Let’s get cooking with this simple step-by-step process:

1. Start by heating your olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Add the chopped onion, cubed sweet potatoes, diced green bell pepper, and minced garlic to the pot. Sauté these vegetables for about 5 to 7 minutes, stirring occasionally, until the onions become translucent and the sweet potatoes begin to soften slightly around the edges.
2. Once the vegetables have softened, add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper directly to the pot. Stir the mixture constantly for about one minute to coat the vegetables thoroughly. This step blooms the spices in the hot oil, intensifying their aroma and releasing their full flavor potential before any liquid is added.
3. Pour in the vegetable broth, drained black beans, diced fire-roasted tomatoes with their juices, and the chopped green chilis with their juices. Stir everything well to combine, scraping up any browned bits from the bottom of the pot, and bring the mixture to a rolling boil.
4. After the chili reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently. Cook for 30 to 35 minutes, stirring occasionally to prevent sticking, until the sweet potatoes are fork-tender and the liquid has thickened into a rich, cohesive sauce.
5. Ladle the hot chili into bowls while it is steaming and fragrant. Top with your favorite garnishes like diced avocado or fresh cilantro to add a burst of color and freshness before serving immediately.

My Sweet Potato Chili Secrets

Cut your sweet potatoes and peppers into uniform pieces so they cook evenly and you get a perfect mix of textures in every bite. Large chunks may take too long to soften, while tiny pieces can turn to mush during the simmer.

Add your spices directly to the sautéed vegetables before pouring in the liquid to bloom the Sweet Potato Chili flavors intensely. This quick toast in the hot oil wakes up the dried herbs and spices for a bolder final taste.

For a thicker consistency, mash a few cooked sweet potatoes and beans against the side of the pot with a wooden spoon to release their natural starches. This simple trick creates a creamier, heartier texture without adding any flour or cornstarch.

How to Serve This Sweet Potato Chili

I love topping this bowl with creamy avocado slices, fresh cilantro, and a generous squeeze of lime juice to brighten the heavy spices. The acidity cuts through the rich tomato base and highlights the natural sweetness of the potatoes.

Pair this Sweet Potato Chili with warm cornbread or crusty dinner rolls to soak up every last drop of the smoky tomato broth. It also pairs beautifully with a simple green salad for a lighter contrast.

Join me on Pinterest for more cozy dinner inspiration and healthy meal ideas.

Sweet Potato Chili

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 4 servings
• Diet: Vegan

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Description

A hearty, vegan sweet potato chili packed with black beans, warm spices, and fire-roasted tomatoes. Perfect for a cozy weeknight dinner.

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Ingredients

• 2 large sweet potatoes, peeled and chopped
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 2 (15 oz) cans black beans, rinsed and drained
• 1 onion, chopped
• 2 teaspoons smoked paprika
• 1 (28 oz) can fire roasted diced tomatoes
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 green bell pepper, seeded and diced
• 2 teaspoons cumin
• 1 (4.5 oz) can chopped green chilis
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro (for garnish)
• Diced avocado (for garnish)

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Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, sweet potatoes, green pepper, and garlic. Sauté for 5-7 minutes until onions are translucent.
2. Add chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir constantly for 1 minute to bloom the spices.
3. Pour in the vegetable broth, black beans, tomatoes with their juices, and green chilis with their juices. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 30-35 minutes until sweet potatoes are tender and chili has thickened.
5. Serve hot with diced avocado and fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

• Prep Time: 15 min
• None:
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 472
• Sugar: 15g
• Sodium: 1994mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 90g
• Fiber: 26g
• Protein: 19g
• Cholesterol: 0mg

Keywords: sweet potato chili, vegan chili, vegetarian dinner, black bean chili, healthy soup, easy weeknight meal