Easy Sweet Potato Chili Recipes
This hearty sweet potato chili comes together fast with pantry beans and warm spices. Cozy, nutritious, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil for sautéing
- 1.5 cup diced yellow onion
- 1 cup chopped red bell pepper
- 2 tsp minced garlic
- 1.5 lb sweet potatoes, peeled and cut into 1/2-inch cubes
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper adjust to taste
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 28 oz diced tomatoes with juices
- 8 oz tomato sauce
- 2 cup vegetable broth
- 15 oz black beans, rinsed and drained
- 15 oz kidney beans, rinsed and drained
- 1 cup sweet corn kernels frozen or canned
- 1 tbsp fresh lime juice
- 0.25 cup chopped cilantro plus more for serving
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté the onion and bell pepper until softened, about 5 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, cinnamon, and cayenne. Cook 30 seconds.
- Add sweet potatoes, diced tomatoes, tomato sauce, broth, salt, and pepper. Stir well.
- Bring to a boil, then cover and simmer 15 to 18 minutes until potatoes are just tender.
- Fold in black beans, kidney beans, and corn. Simmer uncovered 10 to 12 minutes to thicken.
- Turn off heat. Stir in lime juice and cilantro. Taste and adjust seasoning.
- Rest 5 minutes. Ladle into bowls and add your favorite toppings.
Notes
Variation: Add 1 chipotle in adobo (minced) for a smoky kick, or swap vegetable broth for chicken broth if preferred. Serving/Storage: Top with avocado, shredded cheese, or a dollop of Greek yogurt. Refrigerate up to 4 days or freeze up to 3 months.
This recipe is an original creation inspired by classic Easy Sweet Potato Chili Recipes flavors. All ingredient ratios and instructions are independently developed.