Sweet Potato Chili

There’s something about a warm bowl of Sweet Potato Chili that wraps you in comfort on a chilly evening. I remember the first time I made this dish; it was a crisp fall night, and the leaves were dancing to the ground. I wanted to create a meal that matched the cozy vibe outside, something hearty yet wholesome. As the sweet potatoes simmered and the spices filled the air, my home transformed into a haven of warmth. Friends gathered around the kitchen table, and I knew I had struck gold with this recipe. It became a staple in my home, perfect for gatherings or just a quiet night in.

Ingredients to Make Sweet Potato Chili

When it comes to the ingredients for Sweet Potato Chili, each plays a vital role in building depth and richness. The sweet potatoes are the stars of the show, offering texture and sweetness that balances the spices perfectly. The combination of beans adds protein, while the spices bring warmth and complexity. Together, they create a symphony of flavors that make this dish a comfort food classic.

• 4 tablespoons chili powder – This spice is the backbone of the chili, providing depth and warmth to every spoonful.
• 2 tablespoons ground cumin – Adds an earthy, nutty flavor that complements the sweetness of the potatoes.
• 1 tablespoon dried oregano – A touch of herbal brightness that lifts the overall flavor profile.
• 2 teaspoons dried thyme – Offers woodsy notes, blending beautifully with the other spices.
• 1-2 teaspoons chipotle chili powder – A smoky kick that adds character; adjust to your preferred heat level.
• 1 teaspoon ground coriander – Brings a citrusy undertone that enhances the dish.
• Salt and freshly ground black pepper – Essential for seasoning to enhance all the flavors.
• 2 tablespoons olive oil – Used for sautéing the vegetables to create a rich base.
• 1 onion, peeled and chopped – Adds sweetness and depth, forming the foundation of the chili.
• 1 bell pepper, stemmed, seeded, and chopped – Contributes crunch and freshness.
• 1 carrot, peeled and chopped – Adds a subtle sweetness and texture.
• 1 celery rib, chopped – Brings a nice crunch and enhances the vegetable medley.
• 8 cloves garlic, minced – Infuses the chili with robust flavor.
• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes – The star of the dish, providing sweetness and heartiness.
• 2 (15.5-ounce) cans black beans, drained and rinsed – Adds protein and fiber, making the chili more filling.
• 1 (28-ounce) can tomato purée – Forms the base of the sauce, providing richness and acidity.
• 2 (10-ounce) cans fire-roasted diced tomatoes with green chiles, undrained – Adds smokiness and a hint of spice.
• 2 cups water or vegetable broth – Used to achieve the desired consistency.
• 1 bay leaf – Adds a subtle depth of flavor while simmering.
• Avocado, peeled, pitted, and diced – A creamy topping that pairs well with the chili.
• Minced fresh cilantro – A fresh herb that brightens the dish.
• Thinly sliced scallions – Adds an oniony crunch for garnish.

How to Assemble Sweet Potato Chili

Making Sweet Potato Chili is a delightful process filled with fragrant spices and hearty ingredients. You’ll start by creating your homemade chili seasoning, then build the base in a large pot. Once everything is simmering together, the magic happens as the ingredients meld into a comforting dish.

1. First, let’s prepare the chili seasoning. In a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, half a teaspoon of salt, and a quarter teaspoon of pepper. This seasoning mix will elevate your chili to new heights. Set it aside for now.
2. Next, grab a large stock pot or Dutch oven and place it over medium-high heat. Add olive oil and let it heat until shimmering, which should take just a minute or two. This step is crucial as it allows the vegetables to sauté properly, releasing their flavors.
3. Now, toss in the chopped onion, bell pepper, celery, and carrot. Stir these vegetables together with the seasoning mix you prepared earlier. Cook this mixture until the vegetables have softened, which should take around seven to ten minutes. Keep an eye on them; you want them to be tender but not mushy.
4. Once the vegetables are soft, add the minced garlic and stir for about thirty seconds, just until it becomes fragrant. Garlic can burn quickly, so stay vigilant during this step.
5. Next, it’s time to introduce the sweet potatoes. Add the sweet potatoes, black beans, tomato purée, diced tomatoes, water or broth, and the bay leaf to the pot. Give everything a good stir to combine all the ingredients well.
6. Bring the mixture to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low and cover the pot. Let it cook until the sweet potatoes are tender and starting to break down, which usually takes about thirty minutes. This is where the flavors meld beautifully.
7. After thirty minutes, remove the lid and continue to simmer for another thirty minutes. This step helps to thicken the chili; if you prefer a thicker sauce, feel free to simmer it longer. Remember to stir occasionally to prevent sticking.
8. Once the chili has thickened to your liking, carefully remove the bay leaf. Taste the chili and adjust the seasoning with more salt and pepper if needed. The beauty of homemade chili is that you can always tweak it to fit your taste.
9. Finally, serve your Sweet Potato Chili hot with your favorite toppings. I love to add diced avocado, minced cilantro, and thinly sliced scallions for an additional burst of flavor.

Tips and Tricks about Sweet Potato Chili

Making Sweet Potato Chili can be an enjoyable process, especially with a few handy tips to keep in mind. Whether you’re a beginner or a seasoned chef, these suggestions will help you craft the perfect bowl of chili each time.

• Storage: Leftovers can be stored covered in the refrigerator for up to four days. Make sure to let it cool down before sealing it in an airtight container.
• Freezing: This chili freezes beautifully! Portion it into containers or freezer bags and store for up to three months. Just thaw in the fridge overnight and reheat on the stove.
• Pairing: Serve your chili with crusty bread or cornbread for a hearty meal. A simple side salad also complements it nicely.
• Adjusting Spiciness: If you prefer a milder chili, reduce the chipotle chili powder. Conversely, you can always add a splash of hot sauce when serving for those who enjoy heat.
• Variations: Don’t hesitate to switch things up! You can add additional vegetables like zucchini or corn to make it even heartier.
• Serving Warm: Always serve your chili hot! It enhances the flavors and the overall experience.

Serving This Sweet Potato Chili

When it comes to serving Sweet Potato Chili, the options are as varied as your taste buds! Here are some fantastic ideas to elevate your dining experience:

• Garnish Generously: Top with diced avocado, minced cilantro, and thinly sliced scallions for an extra burst of freshness.
• With Bread: Serve with warm crusty bread or cornbread to soak up every last drop of chili.
• Meal Prep: Package in individual servings for an easy grab-and-go lunch option throughout the week.
• Seasonal Serve: Perfect for cozy fall and winter evenings, this chili warms you from the inside out.
• Game Day Treat: A crowd-pleaser at parties, pair it with tortilla chips for a fun twist on nachos.
• Accompany with a Salad: Pair your chili with a fresh side salad to balance the richness and add a refreshing crunch.

FAQ

Conclusion

In conclusion, Sweet Potato Chili is a delightful dish that brings warmth and nourishment to any table. It’s not just a meal; it’s an experience filled with flavor and comfort. Don’t hesitate to give it a try; your taste buds will thank you!

Sweet Potato Chili

The ultimate comfort food, Sweet Potato Chili is packed with flavors and nutrients. This easy weeknight dinner combines hearty sweet potatoes, rich spices, and black beans for a filling and satisfying meal. Make it tonight to warm your home and your heart!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1-2 teaspoons chipotle chili powder
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion peeled and chopped
• 1 bell pepper stemmed, seeded, and chopped
• 1 carrot peeled and chopped
• 1 celery rib chopped
• 8 cloves garlic minced
• 2 pounds sweet potatoes peeled and cut into 1-inch cubes
• 2 15.5-ounce cans black beans drained and rinsed
• 1 28-ounce can tomato purée
• 2 10-ounce cans fire-roasted diced tomatoes with green chiles undrained
• 2 cups water or vegetable broth
• 1 bay leaf
• avocado peeled, pitted, and diced
• minced fresh cilantro
• thinly sliced scallions

Equipment

• Oven
• Baking Sheet
• Whisk
• Saucepan
• Peeler
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
2. In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, celery, carrots, and chili seasoning. Cook until vegetables have softened, about 7 to 10 minutes.
3. Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender (when pierced with a paring knife) and starting to break down, about 30 minutes.
4. Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve with diced avocado, minced cilantro, and thinly-sliced scallions or your favorite toppings.

Notes

• Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
• Bell peppers: Looking for even more vegetables? Add some chopped zucchini, whole kernel corn, or diced butternut squash.
• Black beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.
• Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are a good option too.
• Yield: This recipe makes about 12 cups of chili, enough for 8 hearty servings, 1 ½ cups each.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.