Sweet Potato Chili Recipe
Sweet Potato Chili made with sweet potatoes, black beans, fire roasted tomatoes, green chiles, and spices simmered in vegetable broth and topped with avocado and cilantro.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 large sweet potatoes peeled and chopped into ½ inch pieces
- 1 green bell pepper seeded and diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz can black beans rinsed and drained
- 1 28 oz can fire roasted diced tomatoes with its juices
- 1 4.5 oz can chopped green chilis with its juices
- Avocados diced, for serving
- Fresh cilantro for serving
Instructions
- In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
- Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
- Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
- Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Video
Notes
Recipe makes about 8 cups
My Top Tip: Make it thicker. If you like a thicker chili, you can use a wooden spoon to mash some of the potatoes and beans against the side of the pot. This releases the starches and will thicken the liquid as the chili cooks.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. You can either reheat it on the stovetop or in the microwave.
Freezing: Transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a pan on the stovetop or in the microwave until warmed through. (You may need to add a bit of broth or water to loosen up the chili as it can thicken while frozen.)
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 90g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1994mg | Potassium: 1497mg | Fiber: 26g | Sugar: 15g | Vitamin A: 26772IU | Vitamin C: 51mg | Calcium: 245mg | Iron: 9mg
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