Sweet Potato Chili Recipe

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Sweet Potato Chili with tons of sweet potatoes, onions, garlic, beans, and spices is the perfect easy cold-weather meal to enjoy for lunch, dinner, or anytime!

For those of you out there maneuvering through the cold, this Sweet Potato Chili is the perfect warm and cozy meal. Vegetarian chili is the way to go, and not only is this a healthy meal, but it will also without a doubt keep you warm throughout the winter. Feel free to dress it up with some avocado and sour cream as your finishing touches. This chili has easily become a favorite in my household with everyone always wanting more!

SWEET POTATO CHILI INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Sweet potatoes  – about 3 medium-sized sweet potatoes, diced

Onion  – one medium onion, diced

Bell peppers – two medium bell peppers. I like using a combination of green and sweeter pepper such as red or orange.

Chipotle in adobo  – These are sold in a can and will need to be seeded and diced before use.

Tomatoes – 1 28 oz can of crushed tomatoes

Seasoning and Spices – Chili powder, cumin, cayenne pepper, garlic powder, onion powder, smoked paprika, and dried oregano.

Vegetable broth – Homemade or store-bought

HOW TO MAKE SWEET POTATO CHILI

Follow these steps to make this recipe:

1. Sauté: In a Dutch oven or a large pot, add the olive oil over medium heat. Add the onions and season with salt and pepper. Sauté for 5 minutes or until soft and translucent, then add the diced bell peppers and continue to cook for another 3 minutes.
2. Add the chipotle pepper and garlic: Add diced chipotle pepper, minced garlic, and tomato paste. Stir well to combine, then add the chili powder, cumin, cayenne pepper, garlic powder, and onion powder.
3. Add the sweet potato and tomatoes: Add the canned diced tomatoes, and diced sweet potatoes and beans. Season with salt and pepper.
4. Add the stock: Add the vegetable stock and simmer the soup for 30 to 45 minutes.

CAN I MAKE THIS RECIPE IN A SLOW COOKER?

You most definitely can! This recipe is crockpot/slow cooker-friendly and ready. To slow-cook the sweet potato chili follow these directions:

1. Spray the slow cooker with a non-stick cooking spray.
2. Add all of the ingredients, and stir well to combine.
3. Allow the soup to cook for 6 to 8 hours.

PRO TIPS FOR MAKING THIS RECIPE

1. Homemade stock.  Homemade vegetable stock is a great way to add tons of flavor and body to this soup. Homemade stocks also freeze well, so you can make these ahead for your soup.
2. Roast the peppers. Roasting the bell peppers is a great way to add a nice, roasted, smoky flavor to this soup. Roasting the peppers on a stovetop or in the oven, then place them in a plastic zip lock bag to seat for easy peeling.
3. Cut Uniformly. Cut your sweet potatoes in consistent sizes. This will ensure that they cook evenly and won’t end up with overcooked or undercooked parts.
4. Add lime juice. Squeeze in a little fresh lime juice to add some acidity and brightness to the chili.
5. Finish with Greek Yogurt. I love adding a dollop of Greek yogurt or sour cream to help balance out the sweetness of the sweet potatoes.

Did you make this recipe?

Great! Now let me know how you liked it. What is your favorite cold-weather meal? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Chicken Tortilla Soup
• How To Make Broccoli Cheddar Soup
• MS. ANGIES GUMBO RECIPE – HOW TO MAKE GUMBO USING DRY ROUX

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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