Sweet Potato Chili

Hearty and flavorful, this sweet potato chili is a family favorite!

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Hearty, healthy, and full of flavor, this sweet potato chili will leave your taste buds and tummy feeling oh so satisfied. I think I hit the jackpot with this sweet potato and black bean chili recipe. It has insane flavors and a unique, delicious taste.

Sweet Potato Chili

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When I hear the word hearty, I have an instant picture of a steaming bowl of chili pop into my head. I know I can’t be the only one. It warms the tummy and the soul.

As with any chili, when it comes to sweet potato chili, you can choose to follow the ingredients list exactly, or leave some out — or throw in any extra veggies you might have around the house! The beauty of chili, is that you can get creative with it.

I also like to add ground beef to my chili recipes, but it could easily be left out of this one to make it a vegetarian chili. From there, I just start adding in veggies. In addition to sweet potato, I like to add onion, peppers, garlic, tomatoes, and anything else I might have laying around the house at the time.

Sweet Potato Chili Ingredients

• 1 lb ground beef (leave out if you want to make a vegetarian version)
• 3 cups of sweet potatoes (chopped)
• 1 small onion (diced)
• 1 green bell pepper (diced)
• 3 cloves of garlic (minced)
• 2 14.5 oz cans of diced tomatoes and chili (undrained)
• 1 28oz can tomato sauce
• 2 cups of vegetable broth
• 2 bay leaves
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon red pepper flakes
• 1 cup of cheese

How to Make Sweet Potato Chili

First, place a pot on stove and turn the heat to medium-high. In your pot, you will want to cook the ground beef and onion until both are fully cooked. The onion should be translucent and the ground beef should have no pink in the center. (If you choose to leave out the beef, simply cook down the onions on their own.)

When finished cooking, drain the grease from the meat and onion mixture and set it aside in a separate bowl.

In a separate hot pan, add in the sweet potatoes, bell pepper, and cloves of garlic and cook them together. If you plan on simmering for longer than 30 minutes, you may leave the vegetables slightly undercooked. But, if you plan to do a quicker simmer, cook the veggies until they are fork tender.

Once cooked to your desired tenderness, add in the meat and onion mixture, tomatoes and chili, tomato sauce, and vegetable broth. Then, mix in the bay leaves, cumin, chili powder, and red pepper flakes. After all of these ingredients have been added, bring chili to a boil.

The final cooking step is to let the chili simmer. The amount of time you let it simmer will depend upon how soft you cooked the vegetables.

If you left them a bit undercooked, then you’ll require a longer simmer time. If you cooked the veggies completely, you can do a shorter simmer time. Typically I allow my chili to simmer anywhere between 15-60 minutes.

Once finished simmering, stir in the cheese one handful at a time until completely incorporated in the mix.

If desired, top the chili with sour cream, fresh tomatoes, and cilantro.

What to Serve with Sweet Potato Chili

One of my favorite parts about serving chili, is the endless options for what to serve with it. Of course, I always like to serve sour cream, cheese, fresh tomatoes and cilantro as an option for garnishes.

This chili also tastes great with a crunchy garnish such as tortilla chips, because the black beans give it a Mexican flavor. The chips are a nice contrast and add a little crunch.

My go to side is homemade cornbread. I also love dinner rolls or our delicious beer bread with this chili. There’s nothing better than dunking a warm delicious piece of bread into your chili.

This chili is loaded with veggies but the real star of the show is the addition of sweet potatoes. Let me tell you, it’s a game changer. For more amazing chili recipes, make sure you try our old fashioned chili and our Vegetarian Chili. You can also make this chili in a crockpot.

You can never go wrong with chili. It’s hearty, filling, and delicious. It’s always fun to try out new chili recipes and get creative mixing new things into the mix.

Adding sweet potatoes and black beans into the same chili mix was a game changer for me, and I have no doubt it will be for you, too.

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Sweet Potato Chili

5 from 1 vote

Hearty and flavorful, this sweet potato chili is a family favorite!

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6

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Ingredients

  

1x2x3x

• 1 lb ground beef leave out if you want to make a vegetarian version
• 3 cups of sweet potatoes chopped
• 1 small onion diced
• 1 green bell pepper diced
• 3 cloves of garlic minced
• 2 14.5 oz cans of diced tomatoes and chili undrained
• 1 28 oz can tomato sauce
• 2 cups of vegetable broth
• 2 bay leaves
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon red pepper flakes
• 1 cup of cheese

Instructions

 

• Place the pot on the stove and turn heat to medium-high. Cook ground beef and onion until fully cooked. The onion should be translucent and the ground beef should have no pink in the center. Drain the grease from meat and onion mixture and set aside in a separate bowl.
• Add sweet potatoes, bell pepper, and cloves to the hot pan and cook. If you plan on simmering for longer than 30 minutes, you may leave the vegetables slightly undercooked. If you plan to do a quicker simmer, cook until fork tender.
• Once cooked to desired tenderness, add in meat and onion mixture, tomatoes and chili, tomato sauce and vegetable broth.
• Mix in bay leaves, cumin, chili powder, and red pepper flakes. Bring chili to a boil.
• Once boiling, turn heat down to medium-low and simmer. Simmer for 15-60 minutes.
• Once finished simmering, stir in cheese, one handful at a time until completely incorporated. Top chili with sour cream, fresh tomatoes, and cilantro.

Nutrition

Calories: 400kcal

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