This sweet potato chili recipe is the perfect compromise meal if you’re looking for something that is both hearty and healthy and is great for a cold night.
If you search sweet potato on Chisel & Fork, you’ll see quite a few recipes. You may wonder why? Well when I’m looking for something vegetarian, sweet potatoes are my go-to. They are just so versatile and a great way to eat healthy. While I’ve shared other chili recipes like my Instant Pot vegetarian chili and just good old-fashioned chili, this sweet potato chili recipe is my definitely my go-to.
Being a food blogger myself, I’m always following a ton of food bloggers. One of my favorites is Minimalist Baker. She makes delicious vegetarian recipes and has inspired quite a few of my own including this sweet potato chili. Like any chili recipe, it’s better the longer you cook it but can be ready to eat in an hour if you want. Oh and there is no question it’s better the next day. Chili just always is for some reason!
So with it being the healthy month of January, this sweet potato chili is the perfect compromise to have something hearty but healthy. Hope you enjoy!
What Ingredients are in this Sweet Potato Chili Recipe?
- Olive oil
- Produce – sweet potatoes, red onion, red bell peppers, green bell peppers, garlic
- Spices – chili powder, cumin, paprika, cocoa powder, ground coriander, cinnamon, cayenne pepper, salt
- Vegetable stock
- Fire roasted tomatoes
- Tomato paste
- Black and kidney beans
Can I Use Something Besides Sweet Potatoes?
Yes. There a quite a few options like acorn squash, butternut squash, pumpkin or parsnips. All are slightly different and would give a unique flavor to your chili, but you can’t go wrong with any of them.
Other Soup Recipes:
This sweet potato chili recipe is the perfect compromise meal if you're looking for something that is both hearty and healthy.
- 2 tbsp olive oil
- 1 medium sweet potato, peeled and cut into 1/2" cubes (about 3 cups)
- 1 medium red onion, diced
- 1 red bell pepper, seeds removed and diced
- 1 green bell pepper, seeds removed and diced
- 6 cloves garlic, minced
- 1 1/2 tbsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp cocoa powder
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2 cups low-sodium vegetable stock
- 1 (28 oz can) fire roasted tomatoes
- 1/2 cup uncooked quinoa
- 2 tbsp tomato paste
- 1 (15 oz can) black beans, rinsed and drained
- 1 (15 oz can) kidney beans, rinsed and drained
- salt to taste
- cheese, avocado, sour cream, etc..
Heat olive oil over medium heat in a 4-6 quart dutch oven. Add the diced sweet potatoes, onion and peppers and cook, stirring occasionally. Once the onions start turning translucent (about 3-5 minutes) turn the heat down to medium low.
Add the garlic and spices to the mixture and cook for 1 minute. Add vegetable stock, canned tomatoes, quinoa and tomato paste and stir. Cover and cook for 30 minutes. With 30 minutes remaining, stir in black beans and kidney beans. Stir occasionally. Chili is ready when sweet potatoes are tender. The longer you cook the better however. Taste and season with salt if necessary.
Serve chili and garnish with cheddar cheese, avocado and sour cream if desired.