Sweet Potato Chili
User Reviews
5
Sweet Potato Chili
Description
The Sweet Potato Chili begins with a homemade seasoning blend of chili powder, cumin, oregano, thyme, chipotle chili powder, coriander, salt, and pepper. Aromatics like onion, bell pepper, carrot, and celery are sautéed with the seasoning until softened, providing a flavorful base.
Minced garlic is added briefly before incorporation of the sweet potato cubes, black beans, tomato puree, canned diced tomatoes (fire-roasted with green chiles in the original), water or broth, and a bay leaf. The chili simmers gently, covered for about 30 minutes allowing the sweet potatoes to soften and integrate.
After removing the lid, the chili is simmered further to thicken the broth to the desired consistency. The final dish has tender sweet potatoes and plump black beans in a smoky, mildly spicy tomato sauce. It is served topped with diced avocado, minced fresh cilantro, and thinly sliced scallions, which add contrasting freshness and texture.
This recipe makes approximately 12 cups, enough for 8 servings, and leftovers keep well refrigerated for up to 4 days. Chipotle powder can be adjusted for heat or omitted, and substitute vegetables or beans can be used for variety.
Ingredients
For the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons thyme dried
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- salt freshly ground
- black pepper freshly ground
For the chili:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 bell pepper stemmed, seeded, and chopped (see note 2)
- 1 carrot peeled and chopped
- 1 celery chopped, rib
- 8 cloves garlic minced
- 2 pounds sweet potato peeled and cut into 1-inch cubes
- 2 (15.5 ounce) cans black beans drained and rinsed (see note 3)
- 1 (28 ounce) can tomato puree
- 2 (10 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 2 cups water or vegetable broth
- 1 bay leaf
To serve:
- avocado peeled, pitted, and diced
- cilantro fresh, minced
- scallions thinly sliced
Instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, and chili seasoning. Cook until vegetables have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.
- Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve with diced avocado, minced cilantro, and thinly-sliced scallions or your favorite toppings.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Chipotle chili powder is spicy; start with less and adjust seasoning after cooking.
- Additional vegetables like zucchini, corn, or butternut squash can be added for more variety.
- Three cups of cooked beans can replace the canned black beans if preferred.
- Regular canned tomatoes with diced green chilies can substitute fire-roasted tomatoes.
- This recipe yields about 12 cups, serving 8 hearty portions of 1.5 cups each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 226kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 236mg | 10% |
| Potassium | 1230mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 20725IU | 415% |
| Vitamin C | 42mg | 47% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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