Sweet Potato Chili is a hearty, healthy, and easy-to-make one-pot meal loaded with sweet potatoes, black beans, and smoky spices. This plant-based chili is perfect for weeknight dinners, meal prep, or cozy gatherings. Naturally vegan, gluten-free, and bursting with bold flavors, it’s sure to become a family favorite!

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 large sweet potatoes, peeled and diced into ½-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
½ 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 juices
1 (4.5 oz) can chopped green chilis with juices
Avocados, diced (for serving)
Fresh cilantro (for serving)

Instructions

Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the chopped onion, sweet potatoes, bell pepper, and minced garlic. Stir well and cook for 5-7 minutes, or until the onions are translucent and the vegetables start to soften.
Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir to evenly coat the vegetables with the spices.
Pour in the vegetable broth, followed by the black beans, fire-roasted diced tomatoes (with juices), and chopped green chilis (with juices). Stir to combine.
Bring the mixture to a boil, then cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
Ladle the chili into bowls and garnish with diced avocados and fresh cilantro, if desired. Serve warm and enjoy!

Why You’ll Love This Recipe

Healthy and Nutritious: Packed with fiber, vitamins, and plant-based protein.
Bursting with Flavor: A perfect blend of spices, sweet potatoes, and fire-roasted tomatoes for a rich, smoky taste.
Easy and Comforting: A one-pot meal that’s simple to make and incredibly satisfying.
Versatile: Great for meal prep, potlucks, or cozy weeknight dinners.

Tips

Cut sweet potatoes into evenly-sized pieces for consistent cooking.
Use fresh garlic for the best flavor.
For a spicier chili, add a pinch of cayenne pepper or some diced jalapeño.
To thicken the chili further, mash some of the cooked sweet potatoes with the back of a spoon.

Variations and Substitutions

Beans: Swap black beans for kidney beans or pinto beans.
Vegetables: Add diced zucchini, corn, or spinach for extra nutrients.
Protein: Incorporate crumbled tofu, tempeh, or cooked ground turkey for added protein.
Broth: Substitute vegetable broth with chicken broth if preferred.

FAQs

Can I make this chili ahead of time? Yes! Sweet Potato Chili tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze this chili? Absolutely. Allow the chili to cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best way to reheat this chili? Reheat in a pot over medium heat, stirring occasionally, or microwave individual portions until warmed through.

Serving

Enjoy this chili on its own as a hearty meal.
Serve with crusty bread, tortilla chips, or over a bed of rice.
Top with shredded cheese, sour cream, or a squeeze of lime for extra flavor.

Suggestions

Pair with a fresh green salad or roasted vegetables for a balanced meal.
Make it a crowd-pleaser by setting up a chili bar with toppings like diced onions, shredded cheese, and jalapeños.
Use leftovers as a filling for burritos or a topping for baked potatoes.