This Sweet Potato Chili is a comforting and hearty dish made with creamy sweet potatoes, colorful beans, and tasty spices. It’s perfect for warming you up on chilly days!
I love how this chili is both filling and healthy. Plus, it’s easy to make—a one-pot wonder! You can top it with your favorite cheese or avocado for a yummy twist!
Key Ingredients & Substitutions
Olive Oil: I love olive oil for its flavor and health benefits. You can substitute it with avocado oil or canola oil if you prefer, but keep in mind that the aroma will be different.
Sweet Potatoes: The star of this dish! For a different texture, you could use butternut squash instead. Just chop it into similar-sized cubes.
Beans: Black and kidney beans add protein and fiber. If you don’t have these, any canned beans like pinto or chickpeas work well. Just make sure to rinse them!
Ground Meat: This is optional! For a vegetarian version, you can omit meat and add more beans or lentils, or even try some veggie crumbles for that texture.
Spices: The spices really bring this dish alive. If you’re low on chili powder, a mix of paprika and cumin can give a good flavor kick, though it’ll change the taste a bit.
How Do I Achieve the Best Flavor in My Chili?
Cooking good chili is all about layering flavors. Start by sautéing your onions and garlic—they create a flavor base. Make sure to lightly toast your spices before adding the liquids, as this brings out their natural oils and amplifies their taste.
- Cook the onions until they’re soft and translucent, about 4-5 minutes.
- Add garlic and spices next, cooking for just a minute. This step is key!
- Don’t rush the simmering; let the chili cook slowly. It helps ingredients meld together beautifully.
- Adjust seasonings at the end if needed; a little lime juice or extra salt can brighten the dish!
By following these tips, you can make a delicious and satisfying chili every time! Enjoy your cooking!
Sweet Potato Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey (optional for a meat version)
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
For Serving:
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges, for serving
- Sour cream or Greek yogurt, for topping (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and approximately 30 minutes to cook. So, in total, you’re looking at about 45 minutes from start to finish! Just enough time to whip up this tasty chili and maybe relax with a good show while it simmers!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent, about 4-5 minutes. Next, add the minced garlic and cook for another minute until it’s fragrant—this step helps develop those delicious flavors!
2. Brown the Meat (Optional):
If you’re using ground beef or turkey, add it to the pot now. Cook it until it’s browned, breaking it apart with a spoon as it cooks, about 6-8 minutes. If there’s extra fat, drain it before moving on to the next step.
3. Add the Spices:
Now it’s time to stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and some salt and pepper. Cook for about 1 minute to toast the spices; this brings out their flavors and makes your kitchen smell amazing!
4. Combine the Tomatoes:
Next, add the tomato paste and diced tomatoes into the mix, stirring until everything is well combined. This will add a nice depth to your chili!
5. Add the Broth and Vegetables:
Pour in the broth, then add in the sweet potato cubes, black beans, and kidney beans. Give it a good stir to ensure everything is mixed well together.
6. Simmer and Cook:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. You want to cook it until the sweet potatoes are tender but not mushy—just able to be pierced with a fork.
7. Taste and Adjust:
After 30 minutes, taste your chili. Add more salt, pepper, or spices if you think it needs a little more kick. Sometimes, a squeeze of fresh lime can brighten the flavors too!
8. Serve It Up:
Pour the chili into bowls, and top with a dollop of sour cream or Greek yogurt for creaminess, a sprinkle of chopped cilantro, and sliced green onions for that fresh crunch. Serve with lime wedges on the side for a little zesty flair.
Enjoy your hearty and flavorful Sweet Potato Chili! It’s a dish that brings warmth and deliciousness to your table. Perfect for gatherings or a cozy night in!
Can I Use Sweet Potato Leftovers in This Chili?
Absolutely! If you have leftover cooked sweet potatoes, you can add them in during the last few minutes of cooking. This will warm them through without making them mushy!
What Can I Substitute for Ground Meat?
If you’re looking for a meatless option, try using additional beans, lentils, or even vegetable crumbles. Quinoa also works nicely for added protein and texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili for up to 3 months. Just make sure to let it cool completely before freezing!
How to Adjust the Spice Level?
To adjust the spice level, you can add more or less cayenne pepper according to your taste. For a milder chili, skip the cayenne altogether, or add it at the end to control the heat better!