This Easy Sweet Potato Chili is a comforting one-pot meal with a sweet and smoky twist. The sweet potatoes break down to create a rich, velvety texture that wraps perfectly around beans and spices. It’s a forgiving, make-ahead recipe that tastes even better the next day.
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Why You’ll Love This Easy Sweet Potato Chili
- One-pot wonder: Minimal cleanup with all cooking in a single pot.
- Complex flavor: Sweet potatoes balance heat and smoky chipotle for a symphony in a bowl.
- Flexible & forgiving: Easily adapt with different beans or spice levels.
- Better tomorrow: Flavors deepen overnight, perfect for meal prep.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 medium sweet potatoes (about 1 lb), peeled and cut into ½-inch cubes
- 3-4 cloves garlic, minced
- 1 jalapeño, seeds removed and finely diced (optional for heat)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp chipotle powder or 1-2 chipotles in adobo, minced (adjust to your heat preference)
- 1 (28 oz) can crushed tomatoes
- 3 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- Salt and black pepper to taste
- For serving: Fresh cilantro, avocado slices, lime wedges, sour cream or Greek yogurt
Notes: Use fresh, high-quality chili powder for deeper flavor. Don’t skip sautéing the tomato paste with the spices—it builds a flavor foundation.
Tools: A large Dutch oven or heavy-bottomed soup pot is essential here.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 6 g |
| Carbs: | 58 g |
| Fiber: | 16 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potatoes uniformly. This isn’t just for looks. Cutting them into consistent ½-inch cubes ensures they all cook at the same rate, so you don’t end up with some mushy pieces and some hard, undercooked ones. A little precision here goes a long way.
- Don’t rush the onion and pepper sauté. You really want to give them a good 5-7 minutes over medium heat until they’re soft and fragrant. This step, called “sweating,” builds a sweet, savory base that is the foundation of your entire chili.
- Toast your spices. When you add the chili powder, cumin, and paprika to the pot, stir them for a full minute with the vegetables and tomato paste. You’ll smell their aromas bloom and deepen—this simple act transforms them from dusty powders into something magical.
- Consider your bean texture preference. If you like a thicker, creamier chili, you can mash about a third of the beans with a fork before adding them. They’ll break down into the broth and make it wonderfully hearty.
How to Make Easy Sweet Potato Chili
Step 1: Start by heating the oil in your large Dutch oven or pot over medium heat. Once it shimmers, add the diced onion and red bell pepper. You’ll want to cook these, stirring occasionally, for about 5 to 7 minutes. The goal is for them to be soft and the onion to become translucent. You should notice a wonderfully sweet aroma starting to fill your kitchen—that’s how you know you’re on the right track.
Step 2: Now, stir in the cubed sweet potatoes, minced garlic, and diced jalapeño (if using). Cook for another 2-3 minutes, just until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter. The sweet potatoes will just be starting to warm through and absorb all those lovely flavors from the bottom of the pot.
Step 3: Push the vegetables to one side of the pot and add the tomato paste to the empty space. Let it cook for about 30 seconds on its own to caramelize slightly, then stir it into the vegetable mixture. This little trick—cooking the tomato paste—tames its acidity and brings out a deeper, richer tomato flavor.
Step 4: It’s spice time! Sprinkle in the chili powder, cumin, smoked paprika, and chipotle powder. Stir everything constantly for a full minute. Honestly, this is one of the most important steps. You’ll see the color deepen and the most incredible, warm, and smoky fragrance will bloom. You’re toasting the spices, and it makes all the difference in the world.
Step 5: Pour in the crushed tomatoes and vegetable broth, and give everything a really good stir, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor, so you want to make sure they’re incorporated. Bring the chili to a lively simmer—you should see steady bubbles breaking the surface.
Step 6: Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for about 20-25 minutes. You’re waiting for the sweet potatoes to become perfectly tender. You should be able to easily pierce a cube with a fork, but you don’t want them so soft that they completely disintegrate.
Step 7: Uncover the pot and stir in the rinsed and drained black beans and kidney beans. Let the chili simmer for another 5-10 minutes, uncovered, to heat the beans through and allow the chili to thicken up a bit more. This is the time to taste it and season generously with salt and black pepper. Adjust any other spices if you like—maybe a pinch more chili powder for heat?
Step 8: Your chili is ready! Take it off the heat and let it sit for about 5 minutes before serving. This brief rest allows the flavors to settle and meld together beautifully. Ladle it into bowls and get ready with all your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove or in microwave, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chili perfectly, cleansing the palate between bites.
- Cheesy cauliflower cornbread — A low-carb twist on a classic comfort side that’s perfect for scooping up every last bit of the savory sauce.
- Sautéed greens with garlic — Something like kale or Swiss chard wilted with a little garlic adds a nutritious, earthy element that complements the sweet potatoes wonderfully.
Drinks
- An ice-cold Mexican lager — The crisp, light beer is a classic pairing that helps temper the spice and refresh your taste buds.
- Sparkling water with lime — The bubbles and citrus are a fantastic non-alcoholic option that provides a similar palate-cleansing effect.
- A bold Zinfandel — This fruit-forward red wine can stand up to the robust spices and smoky-sweet flavors without being overpowered.
Something Sweet
- Dark chocolate avocado mousse — A rich, creamy, and decadent dessert that feels indulgent but is secretly packed with good fats, providing a smooth finish to the meal.
- Berries with whipped coconut cream — The bright, fresh berries and lightly sweet cream offer a light and refreshing contrast after the hearty, spiced chili.
- A small square of high-cacao dark chocolate — Sometimes, a simple piece of intense dark chocolate is all you need to satisfy that sweet tooth after a savory feast.
Top Mistakes to Avoid
- Mistake: Adding raw spices at the end. If you just sprinkle your chili powder in with the liquid, you’ll miss out on all the complex, toasted flavors. Blooming them in oil with the aromatics is non-negotiable for depth.
- Mistake: Overcooking the sweet potatoes into mush. Keep an eye on them during the final simmer. You want them tender but still holding their shape to give the chili a pleasant texture. I’ve messed this up before too, and it turns the chili a bit too porridge-like.
- Mistake: Skipping the taste and season step at the end. Canned beans and broths have varying salt levels. Always, always taste your chili right before serving and adjust the salt and pepper. It’s the difference between a good chili and a great one.
- Mistake: Using old, stale spices. Ground spices lose their potency over time. If your chili powder or cumin has been in the cabinet for over a year, it’s probably lost its magic. Fresh spices make a dramatic difference.
Expert Tips
- Tip: Add a splash of acidity at the end. Right before serving, stir in a tablespoon of fresh lime juice or a dash of apple cider vinegar. This brightens the entire dish and makes all the other flavors pop in a way you wouldn’t believe.
- Tip: Use an immersion blender for a thicker texture. If you prefer a creamier, less brothy chili, you can use an immersion blender to pulse it a few times right in the pot. Be careful—just a few pulses! You still want chunks of sweet potato and beans.
- Tip: Double the batch and freeze half. This chili freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It’ll be a lifesaver on a busy night months from now.
- Tip: Garnish with texture. Don’t just stop at flavor when topping your chili. Add textural contrast with crunchy tortilla strips, diced raw red onion, or even some pumpkin seeds for a delightful crunch in every bite.
FAQs
Can I make this chili in a slow cooker?
Absolutely, and it’s a fantastic hands-off method. Simply sauté the onions, peppers, and spices on the stove as directed in steps 1-4 to build that crucial flavor base. Then, transfer everything to your slow cooker, add the remaining ingredients (except the beans), and cook on low for 6-7 hours or high for 3-4 hours. Stir in the beans during the last 30 minutes of cooking just to heat them through.
How can I make this spicier or milder?
The heat level is completely in your control. For a milder chili, simply omit the jalapeño and chipotle powder altogether. To turn up the heat, don’t remove the seeds from the jalapeño, add an extra one, or increase the chipotle powder. You can even add a pinch of cayenne pepper at the end if you really want to feel the burn.
Is it okay to use different types of beans?
Of course! This recipe is very flexible. Pinto beans, cannellini beans, or even great northern beans would all work beautifully. I’d recommend using a mix of at least two kinds for the best texture and flavor complexity. Just make sure they are all rinsed and drained well.
My chili is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 10-15 minutes; the excess liquid will evaporate. If you’re still in a hurry, you can make a quick slurry by mixing a tablespoon of almond flour with two tablespoons of cold water and stirring it into the simmering chili. It will thicken up almost instantly.
How long will leftovers last in the fridge?
Stored in an airtight container, this chili will keep beautifully for up to 5 days in the refrigerator. In fact, many people think it tastes even better on days two and three as the flavors continue to meld. Just reheat it gently on the stove or in the microwave.
Easy Sweet Potato Chili
Make the best Easy Sweet Potato Chili with this simple one-pot recipe. It's a healthy, smoky, and comforting meal perfect for weeknights. Get the recipe now!
Ingredients
For the chili:
-
1 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
2 medium sweet potatoes (about 1 lb, peeled and cut into ½-inch cubes)
-
3-4 cloves garlic (minced)
-
1 jalapeño (seeds removed and finely diced (optional for heat))
-
2 tbsp tomato paste
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
1 tsp smoked paprika
-
1-2 tsp chipotle powder (or 1-2 chipotles in adobo, minced (adjust to your heat preference))
-
1 can crushed tomatoes (28 oz)
-
3 cups vegetable broth
-
1 can black beans (15 oz, rinsed and drained)
-
1 can kidney beans (15 oz, rinsed and drained)
-
Salt and black pepper (to taste)
For serving:
-
Fresh cilantro
-
avocado slices
-
lime wedges
-
sour cream or Greek yogurt
Instructions
-
Start by heating the oil in your large Dutch oven or pot over medium heat. Once it shimmers, add the diced onion and red bell pepper. You’ll want to cook these, stirring occasionally, for about 5 to 7 minutes. The goal is for them to be soft and the onion to become translucent. You should notice a wonderfully sweet aroma starting to fill your kitchen—that’s how you know you’re on the right track.01
-
Now, stir in the cubed sweet potatoes, minced garlic, and diced jalapeño (if using). Cook for another 2-3 minutes, just until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter. The sweet potatoes will just be starting to warm through and absorb all those lovely flavors from the bottom of the pot.02
-
Push the vegetables to one side of the pot and add the tomato paste to the empty space. Let it cook for about 30 seconds on its own to caramelize slightly, then stir it into the vegetable mixture. This little trick—cooking the tomato paste—tames its acidity and brings out a deeper, richer tomato flavor.03
-
It’s spice time! Sprinkle in the chili powder, cumin, smoked paprika, and chipotle powder. Stir everything constantly for a full minute. Honestly, this is one of the most important steps. You’ll see the color deepen and the most incredible, warm, and smoky fragrance will bloom. You’re toasting the spices, and it makes all the difference in the world.04
-
Pour in the crushed tomatoes and vegetable broth, and give everything a really good stir, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor, so you want to make sure they’re incorporated. Bring the chili to a lively simmer—you should see steady bubbles breaking the surface.05
-
Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for about 20-25 minutes. You’re waiting for the sweet potatoes to become perfectly tender. You should be able to easily pierce a cube with a fork, but you don’t want them so soft that they completely disintegrate.06
-
Uncover the pot and stir in the rinsed and drained black beans and kidney beans. Let the chili simmer for another 5-10 minutes, uncovered, to heat the beans through and allow the chili to thicken up a bit more. This is the time to taste it and season generously with salt and black pepper. Adjust any other spices if you like—maybe a pinch more chili powder for heat?07
-
Your chili is ready! Take it off the heat and let it sit for about 5 minutes before serving. This brief rest allows the flavors to settle and meld together beautifully. Ladle it into bowls and get ready with all your favorite toppings.08
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