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–+ servings
hearty sweet potato chili

Sweet Potato Chili

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings

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

For the best results, ensure the sweet potatoes are cut into uniform pieces to cook evenly. Adjust the level of spiciness by modifying the amount of cayenne pepper to your preference. This chili can be prepared a day ahead, as the flavors deepen when left to sit overnight. Serve with toppings such as avocado, sour cream, or shredded cheese for added richness.
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