Sweet Potato Chili
A comforting, vibrant chili that balances the natural sweetness of sweet potatoes with robust spices and hearty beans, perfect for any season.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced Choose firm sweet potatoes without blemishes.
- 1 tablespoon olive oil Used for sautéing the vegetables.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
Canned and Dry Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 3 cups vegetable broth
- 2 tablespoons chili powder Adjust based on desired spice level.
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Seasoning
- to taste Salt and black pepper Add according to preference.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until soft and translucent.
- Add minced garlic and chopped red bell pepper, sautéing for another 2 to 3 minutes until fragrant.
- Stir in the diced sweet potatoes along with chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for around 2 minutes.
Cooking
- Add diced tomatoes, black beans, kidney beans, and vegetable broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce heat to low and let simmer uncovered for about 30 to 35 minutes, or until sweet potatoes are tender.
- Taste the chili and adjust seasoning, adding more chili powder or hot sauce if desired.
Serving
- Serve hot garnished with fresh cilantro, avocado slices, or non-dairy yogurt. Pair with corn bread, tortilla chips, or over rice.
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Notes
Chili tastes better the next day as flavors meld. Store in refrigerator for up to 4 days or freeze in portions for 3 months. Thaw overnight before reheating.