Sweet Potato Chili is a hearty, flavorful vegetarian dish featuring tender sweet potato chunks, seasoned beans, fire-roasted tomatoes, and a killer seasoning mix. Top it with cilantro, avocado, and grated cheese for added goodness.
Course Dinner, Vegetarian
Cuisine American, Vegetarian
Keyword sweet potato black bean chili, Sweet Potato Chili
ONION AND SWEET POTATO: Heat oil in a large pot over medium-high. Add onion and cook until nearly translucent, about 3 minutes. Add chopped sweet potato and cook until tender, about 9-10 minutes. Mix in garlic and jalapeño; cook for 1 minute. Stir in all the seasonings; cook until fragrant, about 1 min.
BEANS AND TOMATOES: Add undrained chili beans, drained black beans, & undrained tomatoes. Pour in stock/broth.
COOK: Bring to a boil, then lower heat to medium-low and cover. Simmer for 8-15 minutes until sweet potatoes are tender and a good amount of liquid has been absorbed. Stir every now and again to prevent sticking.
SEASON: Remove from the heat. Adjust seasonings to personal preference. Add lime juice and cilantro if using.
ENJOY: Ladle into bowls and add desired toppings. Enjoy!
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Notes
Sweet Potato Size: Cut into small, even 1/2-inch pieces for quicker cooking.Spice Levels: Adjust chili powder, cayenne, and jalapeños to taste.Toppings: These seal the deal adding lots of flavor and texture; don't skimp!
Storage: Cool: Let it reach room temperature. Refrigerate: In airtight containers, keep for up to 5 days. Freeze: Freeze for up to 3 months. Reheat: Thaw if frozen, then warm on stove or microwave.