Why You’ll Love This Recipe
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It hits all the comfort-food notes—warm, spicy, rich—without relying on heavy meat or processed ingredients.
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Sweet potatoes add fiber, vitamin A, potassium, and natural sweetness, reducing the need for sugar.
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Beans bring protein and fiber, making it satisfying and balanced.
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It’s perfect for batch cooking, meal prep, or feeding a crowd. Leftovers often taste even better the next day as the flavors deepen.
Ingredient List
Here’s what you’ll need to make about 6 generous servings.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (peeled, cubed) | ~2 large (about 800‐900 g / 3‑4 cups) |
| Onion (yellow or white), chopped | 1 medium |
| Garlic cloves, minced | 3‑4 |
| Bell peppers (red, orange or green), diced | 1‑2 |
| Beans (black beans, kidney beans, or pinto), cooked / canned & rinsed | 2 cans (≈ 3 cups) |
| Tomatoes (diced, or fire‐roasted) | 1 can (14‑16 oz) |
| Tomato paste | 1‑2 Tbsp |
| Vegetable broth or water | 2‑3 cups (adjust as needed) |
| Olive oil (or other neutral cooking oil) | ~1 Tbsp |
| Chili powder | 1½ Tbsp |
| Ground cumin | 2 tsp |
| Smoked paprika | 1 tsp |
| Ground coriander (optional) | ½ tsp |
| Oregano (dried) | 1 tsp |
| Salt & pepper | to taste |
| Cayenne or chili flakes (optional, if you like more heat) | small pinch or more |
For Garnish / Serving (Optional but recommended):
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Sliced avocado
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Fresh cilantro leaves
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Lime wedges
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Chopped red onion or green onion
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Plain yogurt or plant‐based yogurt (if you want creaminess)
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Tortilla chips or warm crusty bread on the side
Cooking Instructions
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Prep your vegetables. Peel and cube sweet potatoes into roughly bite‐sized chunks so they cook evenly. Dice onion, bell peppers; mince garlic.
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Sauté the aromatics. In a large heavy pot over medium heat, add oil. Once hot, add onion and bell peppers. Cook until softened, about 4‑5 minutes. Then add garlic; stir for another minute until fragrant.
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Add seasonings. Stir in chili powder, cumin, smoked paprika, coriander (if using), oregano, salt, pepper. Let the spices toast for ~30 seconds to wake up their flavor.
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Sweet potatoes and tomatoes go in. Add the cubed sweet potatoes, diced tomatoes (with their juices), tomato paste. Mix everything together.
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Beans and broth. Pour in beans and vegetable broth (or water). You want enough liquid to almost cover the vegetables; sweet potatoes will absorb a lot as they cook.
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Simmer. Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer. Cook for about 25‑30 minutes, or until sweet potatoes are tender and chili has thickened. Stir occasionally to avoid sticking. If after that time it’s too watery, remove lid for last few minutes to reduce liquid; if too thick, add more broth or water.
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Adjust flavor. Taste and adjust—more salt, pepper, or chili powder if you want more heat. A squeeze of lime juice at the end brightens everything.
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Serve. Ladle into bowls. Top with your garnishes: a few slices of avocado, sprinkle of cilantro, maybe red onion or green onions, and a lime wedge.
Tips & Variations
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Make it smoky: Use smoked paprika or add a dash of chipotle powder. You can also roast the sweet potatoes first for deeper flavor.
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Meat version (optional): If you want meat, browned turkey or chicken works well. Add it after the aromatics, then proceed with the rest.
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More veggie power: Add chopped carrots, zucchini, or even spinach or kale near the end. Greens wilt fast so add in the last 5 minutes of cooking.
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Beans swap: Any kind of bean is fine: kidney, black, pinto. If using dried beans, pre‐cook them well.
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Thicker chili trick: Mash a few sweet potato pieces or some beans against the side of the pot to release starch, which naturally thickens.
Nutrition Highlights (approximate per serving)
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Good fiber content from sweet potatoes and beans → helps with fullness and digestion.
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Vitamins A & C from sweet potatoes plus antioxidants from tomatoes.
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Plant protein from beans.
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Moderate in fat, especially if using minimal oil and healthy garnishes.
Meal Prep & Storage
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Cool completely, then store in airtight containers. Lasts about 4‑5 days in the fridge.
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This chili freezes well: portion out, freeze up to 3 months. Thaw in fridge overnight, reheat gently on stove adding a splash of broth if needed.
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For leftovers, flavors often deepen, so it tastes even better the next day.
Frequently Asked Questions
Can I make this sweet potato chili spicy?
Yes! Increase chili powder, add cayenne, or include chopped jalapeño or serrano peppers. Smoked chili flakes or chipotle also add good heat and smoky tones.
Is this recipe good for special diets (vegetarian/vegan/gluten‑free)?
Absolutely. As written, it’s vegetarian and vegan (no dairy, no meat). To ensure gluten‑free, confirm that canned beans and tomato products are labeled gluten‑free.
Can I cook this in a slow cooker or Instant Pot?
Yes. For slow cooker: after sautéing aromatics, transfer everything into slow cooker, cook on low for 4‑5 hours or high about 2‑3 hours until sweet potatoes are tender. In Instant Pot: sauté first mode, then add all ingredients, seal, cook on high pressure ~8‑10 minutes, then do a quick or natural release and adjust.
How can I make it richer or more creamy?
Stir in a swirl of plain yogurt or coconut yogurt when serving. You can also blend a portion of the chili (sweet potatoes + beans + broth) and mix back in to thicken and make it creamier without dairy.
What sides go well with this chili?
Cornbread (dairy‑free if needed), warm whole grain bread, tortillas, rice (brown or white), or over baked sweet potatoes. A crisp green salad helps balance the richness.
Final Thoughts
Sweet potato chili is a perfect cozy dinner option when you want something nourishing, full of flavor, and easy to make. Whether you’re eating alone, feeding family, or planning ahead, this meal delivers. The sweet potatoes give warmth and sweetness, the beans provide substance, and the spices make it sing.
Enjoy building layers of flavor, making it your own with toppings and tweaks. Once you have it in your weeknight rotation, it’s sure to become a comfort favorite.
