This sweet potato chili is healthy, hearty, and full of cozy flavors. It’s an easy recipe that makes a large batch of chili and also tastes delicious as leftovers.
This recipe is naturally vegan, vegetarian, gluten-free and dairy free.
About This Recipe
There’s a lot to love about this chili recipe: it’s hearty, satisfying, and fun to load up with toppings. We love to serve this recipe with avocado, chips, and lime to ramp up the flavors and give it a southwestern twist.
This recipe is ideal if you need a large-batch dinner (it serves 6 – 8) or meal that will have plenty of leftovers. You can meal prep this recipe or freeze the leftovers for a day when you want to skip cooking dinner.
How to Make Sweet Potato Chili
The full recipe is at the bottom of this page, but here’s how to make sweet potato chili in 5 simple steps:
STEP 1: In a large Dutch oven (4 to 6 quarts) or stockpot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sweet potatoes, onion, and bell peppers. Saute for 3 – 5 minutes, stirring frequently, until the onions are translucent and the peppers are slightly softened.
STEP 2: Pour 2 cups of broth into the pot and then add all of the remaining ingredients (beans, tomatoes, and seasonings). Add the remaining broth if necessary (about 1 cup more) so that the contents of the pot are almost completely covered by liquid.
STEP 3: Bring the pot to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for 45 minutes – 1 hour, stirring occasionally. The sweet potatoes should be tender and the liquid reduced.
STEP 4: For a thicker chili, use a potato masher to mash the chili to your desired consistency. For a thinner chili, add in more broth (or a splash of water).
STEP 5: Serve warm, optionally topped with cilantro, avocado, fresh lime slices, and a side of tortilla chips.
Tips & Tricks for The Recipe:
1. Add Spice
If you like spice, this chili is extra delicious with some added cayenne pepper! The recipe is naturally sweet (from the sweet potatoes) and adding cayenne is the perfect balance to this sweetness.
Start by adding 1/4 to 1/2 teaspoon of cayenne pepper to give your chili a little kick. You can taste and adjust the spice level as preferred, adding more or less.
2. How to Serve Sweet Potato Chili
This chili is fun to load up with lots of toppings: avocado, cilantro, and red onion are some of the most popular. We also love to serve it with tortilla chips and fresh lime wedges. Experiment by adding your favorite chili toppings (you can’t go wrong)!
3. How to Make Your Chili Thicker or Thinner
To make your chili thicker: use a potato masher or fork to mash the chili to your desired consistency. I usually do about 4 mashes with a potato masher — this is enough to make it thick but still leave large chunks of potato.
To make your chili thinner: add a splash (or two) or water or broth to make your chili thinner. Stir in the liquid and continue adding a little at a time until you reach your desired consistency.
How to Store & Reheat Leftovers:
- In the fridge: store in an airtight container for up to 3 – 4 days.
- In the freezer: store in a freezer-safe container for up to 3 months.
- To reheat: cook in the microwave or in a pot on the stove until heated through and hot.
Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!
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Sweet Potato Chili
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 – 8 servings 1x
- Diet: Vegan
Description
This sweet potato chili is healthy, hearty, and full of cozy flavors. It’s an easy recipe that makes a large batch of chili and also tastes delicious as leftovers.
Ingredients
- 2 tablespoons olive oil
- 3 pounds sweet potatoes (about 3 large potatoes)
- 1 medium red onion, diced
- 2 green bell peppers, chopped
- 3 cups vegetable broth
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (15 ounce) can red kidney beans, drained & rinsed
- 1 (10 ounce) can diced tomatoes
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
Instructions
- In a large Dutch oven (4 to 6 quarts) or stockpot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sweet potatoes, onion, and bell peppers. Saute for 3 – 5 minutes, stirring frequently, until the onions are translucent and the peppers are slightly softened.
- Pour 2 cups of broth into the pot and then add all of the remaining ingredients (beans, tomatoes, and seasonings). Add the remaining broth if necessary (about 1 cup more) so that the contents of the pot are almost completely covered by liquid.
- Bring the pot to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for 45 minutes – 1 hour, stirring occasionally. The sweet potatoes should be tender and the liquid reduced. Add a splash more liquid (broth or water) if you find that the chili is getting too dry.
- For a thicker chili, use a potato masher (or fork) to mash the chili to your desired consistency. For a thinner chili, add in more broth (or a splash of water).
- Serve warm, optionally topped with cilantro, avocado, fresh lime slices, and a side of tortilla chips.
- Category: Main Course
- Method: Stovetop
Keywords: sweet potato, chili, dutch oven
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