Sweet Potato Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato Chili
Description
This chili recipe starts by sautéing diced onions until soft, then adding minced garlic and canned whole tomatoes that are crushed to release their juices. The mix is seasoned with mild chili powder, cumin, smoked paprika, salt, and black pepper, which together produce a balanced flavor with subtle smoky and earthy notes. Cubed peeled sweet potatoes and drained black beans are added with water or low-sodium vegetable broth, giving the stew body and depth.
Cooking the chili uncovered for approximately 30 minutes allows the sweet potatoes to become tender and the flavors to meld fully, resulting in a stew with a thick, rich texture. The combination of ingredients creates a dish that is filling yet not overly heavy, with the sweet potato adding a pleasant contrast to the savory spices.
Serve the chili hot, optionally garnished with fresh cilantro for brightness and accompanied by crusty bread to soak up the sauce. Variations can include adding lime juice for a zesty finish or other toppings like avocado, sour cream, or cheese to customize each serving.
The recipe notes mention that the chili powder amount can be adjusted for more or less heat. Ingredient substitutions, such as using pinto beans or butternut squash instead of sweet potatoes, are possible. Adding quinoa can thicken the chili further. Using low-sodium broth helps control salt levels. Leftovers should be stored in the refrigerator and reheated gently.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced small, medium
- 2-3 garlic minced, cloves
- 28 ounces whole tomatoes with their juices, one can (or diced canned tomatoes, canned
- 2 tablespoons chili powder mild
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- salt to taste, Kosher
- black pepper to taste, Kosher
- 2 medium sweet potato peeled and diced
- 30 ounces black beans drained and rinsed, 2 cans 15 oz each, can
- 2 cups water or low-sodium vegetable stock
OPTIONAL TOPPINGS:
- cilantro freshly chopped
- bread crusty
Instructions
- Heat the oil in a large pot over medium heat. Add onion and saute until soft, 3-4 minutes.
- Stir in the garlic, whole tomatoes and seasonings. Crush the tomatoes with the back of the wooden spoon.
- Add in the chopped sweet potatoes, beans and water/stock.
- Stir well to combine. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
- Serve hot with toppings of choice.
Notes
- Adjust chili powder to taste; add cayenne pepper for spicier chili.
- Substitute black beans with pinto or mixed beans for variation.
- Use low-sodium vegetable broth or water to manage salt content.
- Add a squeeze of lime juice for a fresh, zesty flavor addition.
- Garnish with cilantro and consider toppings like avocado, sour cream, or cheese to personalize.
- Swap sweet potato for butternut squash or add veggies like corn or kale as desired.
- For a thicker chili, mix in ½ cup quinoa and increase broth accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 320kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 640mg | 27% |
| Potassium | 1116mg | 24% |
| Fiber | 17g | 68% |
| Sugar | 8g | 16% |
| Vitamin A | 12146IU | 243% |
| Vitamin C | 16mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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