Picture a steaming bowl of Sweet Potato Chili, where vibrant colors meet a medley of warm, spicy aromas.
This dish isn’t only a breeze to prepare but also offers a cozy embrace on chilly days, making it a beloved favorite.
As the ingredients meld, the sweet potatoes soften, and the spices infuse, creating a rich, hearty flavor.
Let’s bring this delightful and comforting dish to life together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing Sweet Potato Chili, follow this timeline:
Preparation & Cooking Timeline:
- Reading Time: 5 minutes
- Review the recipe and gather all necessary ingredients and equipment.
- Prep Work: 15 minutes
- 0:00 to 5:00: Dice the onion and mince the garlic.
- 5:00 to 10:00: Chop the red bell pepper and peel/dice the sweet potatoes.
- 10:00 to 15:00: Drain and rinse the black beans and kidney beans.
- Cooking Time: 45 minutes
- 15:00 to 20:00: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- 20:00 to 22:00: Stir in minced garlic and chopped red bell pepper, cooking for 2 minutes.
- 22:00 to 25:00: Add diced sweet potatoes and stir well.
- 25:00 to 30:00: Pour in the black beans, kidney beans, and diced tomatoes with their juices.
- 30:00 to 35:00: Add vegetable broth, chili powder, cumin, paprika, salt, black pepper, and optional cayenne pepper.
- 35:00 to 65:00: Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until sweet potatoes are tender.
- Final Steps:
- 65:00 to 66:00: Stir in lime juice and chopped cilantro.
- 66:00 to 76:00: Allow the chili to rest for 10 minutes to enhance the flavors before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and chopped red bell pepper, cooking for an additional 2 minutes.
Add diced sweet potatoes to the pot and stir well.
Pour in the black beans, kidney beans, and diced tomatoes with their juices.
Add vegetable broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot.
Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until sweet potatoes are tender.
Stir in lime juice and chopped cilantro before serving.
Allow the chili to rest for 10 minutes to enhance the flavors.
Serving Tips
- Avocado Slices: Add creamy richness and a fresh contrast to the hearty chili.
- Sour Cream: A dollop of sour cream can mellow the spiciness and add a tangy flavor.
- Shredded Cheese: Melts perfectly over the hot chili, adding a comforting, cheesy layer.
- Crusty Bread: Perfect for dipping and soaking up every last bit of the flavorful sauce.
- Tortilla Chips: Add a crunchy texture and are great for scooping up the chili.
Storage
Store Sweet Potato Chili in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Sweet Potato Chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Store for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Sweet Potato Chili, use a pot over medium heat.
Stir occasionally until warmed through.
Alternatively, microwave individual portions in a microwave-safe dish.
Stir midway for even heating.
Final Thoughts
Sweet Potato Chili is a delightful and hearty dish that can easily become a family favorite.
This vegetarian recipe isn’t only nutritious but also packed with flavors that are sure to impress.
The combination of sweet potatoes, beans, and spices creates a satisfying meal that’s both filling and delicious.
With just a bit of preparation and some time on the stove, you can enjoy a comforting bowl of chili that’s perfect for any occasion.
Feel free to adjust the spice levels to suit your taste, and don’t hesitate to experiment with different toppings to add extra richness.
This chili also makes excellent leftovers, as the flavors continue to develop and intensify when stored overnight.
Whether you’re serving it at a gathering or enjoying it as a cozy dinner at home, Sweet Potato Chili is sure to please.
Give this recipe a try, and you might just find yourself making it a regular part of your meal rotation.
Frequently Asked Questions
Can I Substitute Any Other Beans for Black or Kidney Beans?
Yes, you can substitute any other beans. Use chickpeas or pinto beans for a different texture. Make certain they’re drained and rinsed. Adjust spices if needed, as different beans might alter the flavor profile slightly. Enjoy experimenting!
Is There a Way to Make This Chili Less Spicy?
To make the chili less spicy, reduce cayenne pepper or omit it entirely. Balance flavors by adding more diced tomatoes or vegetable broth. Taste test and adjust seasonings, ensuring a well-rounded flavor profile before serving.
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can substitute chicken broth for vegetable broth. It’ll add a richer flavor. Make certain you adjust the salt since chicken broth can be saltier. Simmer for the same time to achieve tender sweet potatoes.
How Can I Make This Chili More Filling?
To make it more filling, add cooked quinoa or bulgur for extra bulk. Stir them in after simmering. You could also include more beans, like chickpeas, or toss in some cooked ground meat for added protein.
Are There Any Alternative Garnishes to Cilantro?
You can garnish with chopped parsley for freshness, diced avocado for creaminess, or sliced green onions for a mild bite. Add a dollop of sour cream or Greek yogurt for tang. Sprinkle crumbled feta for a salty contrast.
Sweet Potato Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 medium sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and chopped red bell pepper, cooking for an additional 2 minutes.
- Add diced sweet potatoes to the pot and stir well.
- Pour in the black beans, kidney beans, and diced tomatoes with their juices.
- Add vegetable broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until sweet potatoes are tender.
- Stir in lime juice and chopped cilantro before serving.
- Allow the chili to rest for 10 minutes to enhance the flavors.
Notes
