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As the temperature drops and the nights get longer, there’s nothing better than a warm bowl of chili to cozy up with. But instead of sticking to the traditional beef and tomato-based chili, why not try something a little different? Like sweet potato chili – a hearty and nutritious alternative that’s bursting with flavor.
Sweet potatoes are a nutrient-dense vegetable that provides a variety of vitamins and minerals. They are high in fiber, which helps keep you feeling full and aids in digestion. They’re also a great source of vitamin A, which supports eye health, and vitamin C, which helps boost your immune system. When combined with beans and other veggies, sweet potato chili becomes a nutritious and filling meal.
Not only is sweet potato chili nutritious, but it’s also incredibly versatile. It can be made with a variety of different beans and vegetables, making it perfect for vegetarians and vegans. It’s also a great option for those who are gluten-free or looking to reduce their meat intake.
One of the best things about sweet potato chili is how easily it can be customized to suit your preferences. Here are a few ideas to get you started:
Add some heat with a few diced jalapenos or a sprinkle of cayenne pepper
Swap out the black beans for kidney beans or chickpeas
Add some extra veggies, such as bell peppers, corn, or zucchini
Top with avocado, shredded cheese, or a dollop of sour cream
1 large sweet potato, peeled and diced
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the sweet potato and red bell pepper and cook for another 5 minutes.
Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potato is tender.
Season with salt and pepper to taste.
Can I make this recipe ahead of time?
Yes! Sweet potato chili is a great recipe to make ahead of time. Simply let it cool, then store it in the fridge for up to 4 days. To reheat, simply heat it up on the stovetop or in the microwave.
Is this recipe vegan?
Yes, this sweet potato chili recipe is vegan as long as you use vegetable broth instead of chicken or beef broth.
Can I freeze this recipe?
Yes, you can freeze sweet potato chili for up to 3 months. Simply let it cool, then transfer it to an airtight container and freeze.
Sweet potato chili is a delicious and healthy meal that’s perfect for a cozy night in. Packed with nutrients and bursting with flavor, it’s a great alternative to traditional chili recipes to try out:
Classic Beef Chili: For those who prefer the classic beef and tomato-based chili, try this recipe. Brown ground beef and onions in a large pot, then add diced tomatoes, tomato paste, beef broth, chili powder, cumin, and kidney beans. Let it simmer for about an hour and serve with shredded cheese and sour cream.
White Chicken Chili: White chicken chili is a lighter alternative to traditional beef chili. Sauté chicken, onions, and garlic in a large pot, then add chicken broth, diced green chilies, white beans, cumin, and oregano. Let it simmer for about 30 minutes and serve with shredded cheese, avocado, and cilantro.
Vegetarian Lentil Chili: For a hearty vegetarian option, try this lentil chili recipe. Sauté onions, garlic, and bell peppers in a large pot, then add diced tomatoes, vegetable broth, lentils, chili powder, and cumin. Let it simmer for about 30 minutes and serve with sour cream and green onions.
No matter which chili recipe you choose, make sure to have plenty of toppings on hand, such as shredded cheese, sour cream, avocado, and cilantro. And don’t forget the cornbread or tortilla chips for dipping!
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