Sweet Potato Chili

The natural sweetness of roasted sweet potatoes pairs beautifully with smoky spices and hearty beans in this fall-ready chili. It creates a bowl that satisfies vegetarians and meat-lovers alike.

They balance perfectly with the heat from jalapeños and the earthiness of cumin and chili powder. Each spoonful offers layers of flavor that develop as the ingredients simmer together.

Why You’ll Love This Recipe

This chili recipe comes together in one pot, which means minimal cleanup when you’re already tired from a long day. The sweet potatoes provide natural creaminess without any dairy.

This makes it naturally vegan and friendly for various dietary needs. Plus, they’re packed with beta-carotene, fiber, and potassium.

It freezes beautifully too. You can always have a homemade meal waiting in your freezer.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 2 pounds sweet potatoes, peeled and cubed (about 1-inch pieces)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime

For serving:

• Sour cream or Greek yogurt
• Shredded cheese
• Chopped green onions
• Fresh cilantro
• Diced avocado
• Crusty bread or cornbread

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.

Add the minced garlic and jalapeño to the pot. Cook for another minute until fragrant.

Stir frequently to prevent burning. Add the cubed sweet potatoes to the pot along with chili powder, cumin, smoked paprika, oregano, and cayenne if using.

Stir everything together and cook for 2-3 minutes to toast the spices. Stir in the tomato paste and cook for 1 minute until it darkens slightly.

This step builds deeper flavor in your chili. Pour in the crushed tomatoes and vegetable broth.

Scrape up any browned bits from the bottom of the pot. Add the black beans, kidney beans, corn, brown sugar, salt, and pepper.

Bring the mixture to a boil. Then reduce heat to low and simmer partially covered for 35-40 minutes.

The sweet potatoes should be tender and starting to break down slightly. This will naturally thicken your chili.

Taste and adjust seasoning as needed. Add more salt, pepper, or a pinch of brown sugar to balance the flavors to your liking.

Remove from heat and stir in the fresh lime juice. This brightens all the flavors and adds a fresh finish.

Serve hot with your choice of toppings. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for Success

For the best texture, cut your sweet potatoes into uniform pieces so they cook evenly. If you prefer a thicker chili, mash some of the sweet potatoes against the side of the pot during the last 10 minutes of cooking.

Don’t skip the lime juice at the end. It really makes all the flavors pop.

You can substitute with a splash of apple cider vinegar if you don’t have lime on hand. This chili tastes even better the next day.

Don’t hesitate to make it ahead of time. The flavors meld together beautifully overnight!

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