This sweet potato chili is warm and comforting, packed with spices, beans, and tender sweet potatoes. It’s a cozy bowl of goodness that even veggie haters will love!
Honestly, what’s better than a hearty chili on a chilly day? I often make a big batch and freeze some for later—nothing beats a quick meal that’s both filling and tasty!
Key Ingredients & Substitutions
Sweet Potatoes: These provide a sweet and creamy texture. If you prefer, you can swap them for butternut squash or zucchini, which will also add nice flavors.
Black Beans: Great for protein and texture! If you can’t find them or want a different taste, kidney beans or pinto beans work well too.
Spices: Cumin and smoked paprika give the chili depth. Adjust the spices based on your taste; you can use chili flakes or omit the cayenne if you want less heat.
Lime Juice: It brightens up the chili. If limes aren’t available, lemon juice can be a good alternative.
What’s the Best Way to Sauté Vegetables for Chili?
Getting the sauté right is key to building a strong flavor base for your chili. Here’s how to do it:
- Use medium heat to cook the onions first; this helps them soften without burning.
- Add garlic and bell peppers next, cooking for just a few minutes to keep them vibrant.
- Bloom your spices by cooking them with the vegetables; this enhances their flavor significantly.
This step makes a delicious base for your chili that really brings out the flavors!
Sweet Potato Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with juice)
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sour cream or plain yogurt (for serving, optional)
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful Sweet Potato Chili takes about 10 minutes to prep and another 30-40 minutes to cook, so you’re looking at around 50 minutes total. Perfect for a tasty meal your friends and family will love!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes softened and translucent. Then, add in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until everything is lovely and fragrant.
2. Bloom the Spices:
Stir in the ground cumin, smoked paprika, chili powder, cayenne pepper (if using), salt, and freshly ground black pepper. Cook the mixture for 1 minute to really get those spices dancing and enhance their flavors!
3. Combine the Main Ingredients:
Now it’s time to add the sweet potatoes, black beans, diced tomatoes (with their juice), tomato paste, and vegetable broth. Stir everything together until well combined, making sure the sweet potatoes are submerged in the liquid.
4. Simmer Until Tender:
Bring your chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes or until the sweet potatoes are fork-tender. Remember to stir occasionally, and if it looks too thick, feel free to add a splash more broth or water!
5. Finish and Serve:
Once the sweet potatoes are tender, remove the pot from heat. Stir in the fresh lime juice and taste for seasoning, adjusting with more salt or pepper as necessary. Serve the chili hot, garnished with a dollop of sour cream or yogurt, a sprinkle of fresh cilantro, and lime wedges on the side for an extra zing!
Enjoy this flavorful, hearty, and colorful Sweet Potato Chili! It’s sure to warm you up from the inside out!
Can I Use Different Beans in This Chili?
Absolutely! While black beans are a great choice, you can substitute them with kidney beans, pinto beans, or even chickpeas for a different flavor and texture.
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to cool it completely before freezing!
Can I Make This Chili Spicier?
Definitely! If you prefer more heat, you can add additional cayenne pepper or some diced jalapeños when sautéing the vegetables. Hot sauce can also be added when serving for an extra kick!
What Can I Serve with Sweet Potato Chili?
This chili pairs wonderfully with cornbread, rice, or tortilla chips. You can also serve it over a bed of greens for a refreshing salad-like twist!
