Sweet potato chili is the ultimate comfort food. This hearty recipe is packed full of hearty vegetables, legumes, lean protein, and delicious seasonings. It comes together in under an hour, perfect for a busy weeknight. Plus, it tastes even better the next day and makes the best, easy lunch.
There’s truly nothing better than a big bowl of warm chili on a cold fall or winter night. When the crisp air makes it difficult to warm up, a hot meal is ideal. Not to mention, it’ll make your home smell like a dream as it simmers away on the stovetop.
If you’re anything like me, you’ll certainly be making gluten-free chili and soup to enjoy all throughout the cold months! Thankfully, I’ve got a lot of recipes to get you through the season. Be sure to check out my Classic Chili Recipe, Slow Cooker Chicken Chili, Butternut Squash Chili, Healthy Meatball Soup or this classic Chicken Noodle Soup Recipe.
How To Make Chili With Sweet Potatoes
Ingredients
- Extra virgin olive oil — Avocado oil is another good option.
- Veggies — Onion, red bell pepper, celery, carrots, and fresh garlic.
- Protein — I normally use lean ground beef, but ground turkey or chicken also works well in this recipe.
- Sweet potatoes — Naturally sweet potatoes pair perfectly with savory spices and veggies. Cut them into one-inch cubes.
- Tomato — Canned, diced tomatoes with juices, and a cup of tomato sauce.
- Beef broth — Vegetable or chicken broth can be substituted in a pinch.
- Seasonings — Red pepper flakes, ground cumin, smoked paprika, ground coriander, salt, and black pepper. If you like a spicy chili, you can also add chili powder, ground chipotle, or adobo sauce.
- Black beans — Drained and rinsed.
- Chopped Fresh Cilantro — Optional for garnish, you can also include some chopped green onion and/or tortilla chips! And don’t forget to squeeze a little bit of lime juice before serving.
Instructions
Prep work:
- Start by dicing the onion, bell pepper, celery, and carrots into small pieces.
- Finely mince 2 fresh cloves of garlic.
- Peel and dice the sweet potato into small, even cubes.
- Drain and rinse your can of black beans.
Sauté veggies and meat:
- Measure olive oil into a large pot on the stovetop and turn the heat to medium-high. Add diced veggies and sauté for about 3 minutes, until the onion softens and starts to become translucent.
- Add minced garlic and sauté 30 seconds longer.
- Add ground beef and break it apart with a spoon while it browns.
Add remaining ingredients:
- Once the beef is fully browned, add all other ingredients (except for black beans) and stir until well combined.
- Turn the heat to high until the mixture begins to boil. Cover, reduce heat to low, and simmer for about 15 minutes, until potatoes are tender.
Add beans:
- Last, add drained and rinsed black beans to the pot. Stir well and let the beans warm through, this will take about 5 minutes.
Serve:
- Finally, garnish chili with chopped cilantro and green onions, if desired.
- Ladle into serving bowls and enjoy!
Recipe Tips
- When you dice up your sweet potatoes, try your best to cut them into small, even sized pieces. This will help with quick, uniform cooking.
- If you’re feeling adventurous, you can play around with the ingredients in this flexible sweet potato black bean chili! Try kidney or pinto beans instead of black beans or substitute a different color bell pepper. You can also add other veggies like zucchini or chopped cauliflower.
- If you like spicy food, you can add some more heat to this recipe with a freshly diced jalapeno, extra red pepper flakes or a pinch of cayenne pepper.
- If you’re worried about high salt content, choose a low-sodium broth for your chili.
- This recipe is dairy free, but if you’re not following a no-dairy diet, this chili is delicious when topped with a bit of shredded cheese or sour cream.
Sweet Potato Chili
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Ingredients
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup red bell pepper seeded and diced
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves minced
- 1 lb extra-lean ground beef
- 2 cups sweet potato diced
- 1 cup (10 oz) diced tomatoes undrained
- 1 cup tomato sauce
- 2 cups beef broth
- 1/2 tsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- Salt and pepper
- 1 can (19 oz/540 ml) black beans drained and rinsed
- Chopped fresh cilantro for garnishing
Instructions
- Add onion, bell pepper, celery, carrot and sauté for 3 minutes, then add garlic and sauté for 30 seconds longer.
- Add ground beef and cook, breaking up the beef with a wooden spoon, until the beef is cooked through, about 5 minutes.
- Add sweet potato, diced tomatoes, tomato sauce, beef broth, red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste.
- Stir mixture, bring to a boil and then reduce the heat to low. Cover the pot with a lid and cook for about 15 mins or until the sweet potato is tender.
- Add black beans and allow to heat all the way through, about 5 minutes.
- Before serving, top with green onions.
Tips
- Make sure to cut your sweet potatoes as evenly as possible. You can buy pre-cut sweet potatoes if you want to save some time.
- Use another color of bell pepper, if desired.
- Feel free to swap black beans for kidney beans or pinto beans.
- Add diced jalapeno, extra red pepper flakes or a pinch of cayenne pepper for extra spiciness.
- Use low sodium broth if you’re worried about salt.
- This recipe is dairy free but if desired, you can top with cheese or sour cream!
- To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
- To reheat: You can reheat chili in the microwave or stovetop.
- To freeze: Freeze chili in a freezer-safe container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Jackie says
The recipe changed! It used to have turkey. Please change it back to what it used to be!
Olivia Ribas says
We just updated the recipe because it was very old and needed to be retested. You can still make this recipe with ground turkey.
Lindsey says
We have made this recipe so many times over the years. It’s a staple in our house. It’s the perfect flavor, texture and consistency. I love spicy, so I add a bit more cayenne, but if I’m making it for the whole family, I’ll omit it and add it to my own personal bowl. This recipe is tried and true! Thank you!!
Olivia Ribas says
You’re so welcome! Happy you and your family love it!
Lillian P Krieger says
I’ve come back to this blog post year over year to make this recipe! It’s my favorite fall meal that I never get sick of.
Has it been adjusted though? I remember it being a bit spicier and remember using Cayenne pepper (unless I just added it on my own).
Olivia Ribas says
You can definitely add cayenne pepper but I never add it just because of my kid who doesn’t like much spicy food.
Mary says
This recipes is ABSOLUTELY DELICIOUS!
Olivia Ribas says
Indeed it is! Happy you liked it 😉