When the winds shift, and the temperatures begin to drop, there’s nothing quite like a warm bowl of chili to wrap you in its comforting embrace. Enter sweet potato chili – a spiced-up, wholesome, and downright delicious dish that can easily become a staple in your kitchen. This recipe combines the goodness of sweet potatoes with robust spices and hearty beans, providing a nutritious meal for everyone.
Why We Love This Sweet Potato Chili Recipe
One of the best parts about sweet potato chili is that it caters to a wide range of dietary preferences, making it an all-inclusive choice for family and friends. It’s packed with nutrients, flavor, and unexpected sweetness from the sweet potatoes, perfectly balanced with the bold aromatics from spices like chili powder and cumin. Not only is it heartwarming, but it’s also an easeful recipe – you can simply toss ingredients into one pot and let them work their magic. This chili is versatile as well; it can be customized easily according to your taste, making it a true culinary canvas.
Ingredients for Sweet Potato Chili
To create your own sweet potato chili, gather the following ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large sweet potatoes, peeled and chopped into 1/2 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
- 1/2 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 their juices
- 1 (4.5 oz) can chopped green chilis with their juices
- Avocados, diced, for serving
- Fresh cilantro, for serving
How to Make Sweet Potato Chili Directions
Making sweet potato chili is as simple as it is enjoyable. Start by gathering your ingredients and preparing yourself for a delightful culinary experience.
Heat the Oil: In a large, heavy-bottomed pot, place your olive oil over medium-high heat. Allow the oil to warm up before adding the chopped onion.
Sauté the Veggies: Add the chopped onion, sweet potatoes, green bell pepper, and minced garlic to the pot. Stir them together and let everything sauté for about 5 to 7 minutes. Your goal here is to soften the vegetables and make the onions translucent.
Infuse the Flavors: It’s time to sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well to ensure that the vegetables are coated in those aromatic spices. Your kitchen should start smelling heavenly at this point!
Add the Liquids: Pour in the vegetable broth, making sure to combine it well with the spiced vegetables. Then, add the black beans, fire-roasted diced tomatoes, and chopped green chilis (along with their juices). Again, give everything a good stir to combine thoroughly.
Bring to a Boil: Increase the heat until the chili mixture begins to boil. Once boiling, cover the pot and reduce the heat to maintain a gentle simmer.
Let it Cook: Allow the chili to simmer for about 30 to 35 minutes. Stir occasionally, checking that the vegetables are becoming soft and that the mixture is thickening nicely.
Serve it Up: Once the cooking time is complete, your sweet potato chili is ready to serve. Ladle it into bowls and garnish with diced avocados and fresh cilantro if you wish.
How to Serve Sweet Potato Chili
Serving sweet potato chili is as delightful as preparing it. Here are a few ideas to elevate your serving experience:
Garnishes: Fresh toppings can turn a simple bowl of chili into a gourmet dish. Consider adding diced red onions, jalapeños, or a dollop of Greek yogurt for creaminess. The additions of diced avocados and cilantro are fantastic choices, providing freshness and texture.
Sides: Pair your chili with crusty bread or cornbread for an absolute treat. The warm bread is perfect for scooping up delicious bites of chili.
Meal Prep: If you’re meal prepping for the week, portion out individual servings of chili and top them with your favorite garnishes. This way, your meals are ready to go whenever you are!
Expert Tips: Sweet Potato Chili
Here are some expert tips to ensure your sweet potato chili comes out perfect every time:
Choosing Sweet Potatoes: Opt for firm, smooth sweet potatoes. The healthier the potatoes, the better the overall dish.
Spice Adjustments: If you enjoy a little heat, consider adding some chopped jalapeños or a dash of hot sauce to the mix. Alternatively, you can tone down the heat by adjusting the chili powder to your taste.
Thickening: If you prefer a thicker chili texture, you can mash a portion of the beans or sweet potatoes after cooking. This will give it a creamy consistency.
Flavor Boosters: Adding a splash of lime juice right before serving can brighten the flavors and enhance the overall dish.
How to Store Sweet Potato Chili
Storing your sweet potato chili is quite simple:
Refrigeration: Allow the chili to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to five days.
Freezing: For long-term storage, freeze portions of the chili in freezer-safe containers. It can last for up to three months in the freezer. Allow it to thaw overnight in the fridge before reheating.
Variation of Sweet Potato Chili
One of the beautiful aspects of sweet potato chili is its versatility. Here are a few variations to keep things interesting:
Add More Vegetables: Incorporate other seasonal vegetables like zucchini, kale, or corn for a more colorful and nutrient-rich chili.
Protein Boost: If you’re looking to add some protein, consider including grilled chicken, turkey, or quinoa. They blend well with the chili and add a new dimension of flavor.
Different Beans: While black beans work great, feel free to mix and match other beans like kidney beans, pinto beans, or chickpeas.
Spice Substitutes: If you want to change the flavor profile, consider using curry powder or adding fresh herbs like thyme or rosemary instead of typical chili spices.
FAQ: Sweet Potato Chili
Can I make sweet potato chili in a slow cooker?
Absolutely! To make sweet potato chili in a slow cooker, simply combine all ingredients in the slow cooker and let it cook on low for 6-8 hours or on high for 3-4 hours. This method will result in delicious flavors as everything melds together beautifully.
Can I use fresh tomatoes instead of canned?
Yes! If you prefer using fresh tomatoes, chop about 4-5 medium-sized ripe tomatoes to substitute for the canned fire-roasted diced tomatoes. Your chili may have a slightly different texture, but it will taste just as good.
What can I serve with sweet potato chili?
You can pair your sweet potato chili with cornbread, tortilla chips, or over rice to make it a more filling meal.
Sweet Potato Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large sweet potatoes, peeled and chopped into 1/2 inch pieces
- 1 large green bell pepper, seeded and diced
- 4 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid Ingredients
- 2 cups low-sodium vegetable broth
- 2 cans (15 oz) black beans, rinsed and drained
- 1 can (28 oz) fire-roasted diced tomatoes with their juices
- 1 can (4.5 oz) chopped green chilis with their juices
Garnishes
- 1 each avocado, diced for serving
- 1 bunch fresh cilantro for serving
Instructions
Preparation
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the chopped onion, sweet potatoes, green bell pepper, and minced garlic. Sauté for about 5 to 7 minutes until vegetables are softened.
- Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well to coat the vegetables.
- Pour in the vegetable broth, then add the black beans, fire-roasted diced tomatoes, and chopped green chilis. Stir to combine.
- Increase the heat until the mixture begins to boil. Cover the pot and reduce to a gentle simmer.
- Allow the chili to simmer for about 30 to 35 minutes, stirring occasionally, until the vegetables are soft and the mixture thickens.
- Serve the chili in bowls, garnished with diced avocado and cilantro.
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