Sweet Potato Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
472 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Sweet Potato Chili
Description
Sweet Potato Chili brings together large chunks of sweet potatoes with black beans, fire-roasted diced tomatoes, and green chiles in a spiced vegetable broth base. The use of chili powder, smoked paprika, cumin, and oregano infuses the chili with a smoky and earthy flavor profile. The vegetables are softened by a slow simmer, allowing the flavors to meld and the chili to thicken into a satisfying texture. Fresh avocado and cilantro served on top add creaminess and brightness, enhancing the overall dish.
The chili works well served in bowls as a filling, wholesome meal, suitable for cooler weather or anytime comfort food is needed. It can stand alone or be accompanied by bread or rice if desired.
This recipe yields about 8 cups and can be stored in an airtight container in the refrigerator for 3 to 4 days. Vegetables can be prepared up to two days ahead without spoiling. Beans or spices may be substituted carefully, adjusting to personal preferences.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 sweet potato peeled and chopped into ½ inch pieces, large
- 1 green bell pepper seeded and diced
- 4 garlic minced, cloves
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth low-sodium
- 2 oz black beans rinsed and drained, canned
- 1 oz can diced tomatoes with its juices, fire roasted
- 1 .5 oz can green chiles with its juices, chopped
- avocado diced, for serving
- cilantro for serving, fresh
Instructions
- In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
- Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
- Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
- Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Notes
- This recipe yields about 8 cups and leftovers keep well refrigerated for 3–4 days in an airtight container.
- Vegetables can be chopped up to two days ahead, with sweet potatoes remaining stable at room temperature or refrigerated.
- For variations, different beans or adjusted spices can be used to suit individual taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 472kcal | 24% |
| Carbohydrates | 90g | 30% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1994mg | 83% |
| Potassium | 1497mg | 32% |
| Fiber | 26g | 104% |
| Sugar | 15g | 30% |
| Vitamin A | 26772IU | 535% |
| Vitamin C | 51mg | 57% |
| Calcium | 245mg | 25% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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