5 from 21 votes
Sweet Potato Chili
Sweet Potato Chili combines a variety of spices with sautéed vegetables, sweet potatoes, black beans, and tomatoes to create a rich, hearty stew. The chili features tender cubes of sweet potato and black beans in a spiced tomato broth, garnished with fresh avocado, cilantro, and scallions for brightness. It offers a comforting, textured dish with a balance of warmth and freshness.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
8
servings (1 1/2 cups each)
Calories:
226 kcal
Course:
Soup
Cuisine:
American
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
- black pepper freshly ground
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (1 1/2 cups each)
Amount Per Serving
Calories 226
% 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.