Chunky sweet potato chili has become my go-to comfort food, especially when the weather turns chilly. I still remember the first time I made it; the whole house filled with the warm, inviting aroma of spices and simmering vegetables, making everyone gather in the kitchen. It’s more than just a meal; it’s a bowl of pure coziness, packed with wholesome ingredients like sweet potatoes and hearty beans. I’ve found that adding a touch of sweetness really balances the savory spices, making it similar to a delicious honey garlic butter roasted recipe in its complex flavor profile. This easy chili recipe is perfect for busy weeknights or a relaxed weekend dinner. Let’s get cooking!
Why You’ll Love This Chunky Sweet Potato Chili
- Incredible Flavor: A perfect balance of savory spices, natural sweetness from the sweet potatoes, and a hint of lime.
- Quick Prep Time: Ready in about 20 minutes of prep, making it ideal for weeknights.
- Healthy & Wholesome: Packed with fiber, vitamins, and plant-based protein from sweet potatoes and beans.
- Budget-Friendly: Uses simple, affordable ingredients that are easy to find.
- Family Favorite: Mild enough for picky eaters, yet flavorful enough for adults.
- Versatile: Great on its own or as a base for other dishes.
- A Comforting Meal: Just like the delicious flavors found in a honey garlic butter roasted recipe, this chili offers deep, satisfying taste.
- Easy Cleanup: Mostly a one-pot wonder, minimizing dishes.
Ingredients for Chunky Sweet Potato Chili
Gather these ingredients for a truly satisfying bowl of chili. The sweet potatoes add a lovely natural sweetness and creamy texture, much like the complex flavors in a honey garlic butter roasted recipe. We’re using a mix of beans for varying textures and protein.
- 2 tablespoons extra-virgin olive oil – for sautéing aromatics and vegetables
- 2 large sweet potatoes, peeled and diced – about 1/2-inch cubes for even cooking
- 1 sweet onion, finely diced – provides a mellow base flavor
- 1 green bell pepper, diced – adds a fresh, slightly bitter note
- 1 red bell pepper, diced – for color and a touch of sweetness
- 4 garlic cloves, minced – essential for depth of flavor
- 2 cups vegetable broth – the liquid base for our chili; use low-sodium if preferred
- 1 can (15 oz) black beans, drained and rinsed – for hearty texture and protein
- 1 can (15 oz) red kidney beans, drained and rinsed – adds another layer of texture and flavor
- 1 can (14.5 oz) petite diced tomatoes, undrained – the juice adds flavor and helps meld ingredients
- 1 lime, juiced – brightens all the flavors at the end
- 1 tablespoon tomato paste – deepens the tomato flavor and adds richness
- 1.5 tablespoons chili powder – the core spice for our chili
- 2 teaspoons cumin – adds an earthy, warm note
- 1 teaspoon kosher salt – enhances all the other flavors
- 0.5 teaspoon ground black pepper – for a little peppery kick
- 0.25 teaspoon red cayenne pepper (optional) – if you like a little heat
How to Make Chunky Sweet Potato Chili
Making this hearty chili is a straightforward process that fills your kitchen with amazing aromas. The combination of spices and vegetables creates a depth of flavor that rivals even the most complex dishes. It’s a simple, one-pot meal that’s perfect for a cozy night in, much like the comforting flavors you’d find in a delicious honey garlic butter roasted recipe.
- Step 1: Grab a large pot or Dutch oven and heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the 2 large sweet potatoes (peeled and diced), 1 sweet onion (finely diced), and both the green and red bell peppers (diced). Sauté these colorful veggies for about 8-10 minutes, stirring every so often, until they start to soften and the onion becomes translucent.
- Step 2: Toss in the 4 minced garlic cloves and cook for just one more minute until fragrant. Be careful not to burn the garlic; a gentle sauté is all you need.
- Step 3: Time to add the liquid and bulk! Pour in the 2 cups of vegetable broth, then add the drained and rinsed 1 can of black beans and 1 can of red kidney beans. Stir in the 1 can of petite diced tomatoes (with their juice), the fresh lime juice from 1 lime, and 1 tablespoon of tomato paste for richness.
- Step 4: Sprinkle in the seasonings: 1.5 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 0.5 teaspoon ground black pepper, and the optional 0.25 teaspoon red cayenne pepper if you want a little heat. Stir everything together well to combine all those wonderful flavors.
- Step 5: Bring the chili to a rolling boil, then immediately reduce the heat to medium-low. Cover the pot and let it simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the sweet potatoes and vegetables are tender enough to be easily pierced with a fork. The aroma will be incredible!
- Step 6: Ladle the warm Chunky Sweet Potato Chili into bowls. Garnish with your favorite toppings like a dollop of sour cream, fresh chopped cilantro, or sliced jalapeños. Enjoy this comforting, flavorful dish!
Pro Tips for the Best Chunky Sweet Potato Chili
I’ve made this chili countless times, and a few tricks really elevate it. Following these simple tips will ensure your chili is flavorful, perfectly textured, and a guaranteed hit.
- Dice sweet potatoes evenly: Aim for about 1/2-inch cubes so they cook through at the same rate as the other vegetables.
- Don’t skip the lime juice: Adding fresh lime juice at the very end brightens all the flavors and cuts through the richness.
- Taste and adjust seasoning: Before serving, always taste your chili and add more salt, pepper, or chili powder if needed.
- Consider roasting some veggies: For an extra layer of flavor, roast the sweet potatoes and bell peppers separately before adding them to the pot. This is similar to the depth of flavor you get from a honey garlic butter roasted recipe.
What’s the secret to perfect Chunky Sweet Potato Chili?
The magic is in the balance of sweet and savory. The natural sweetness of the sweet potatoes pairs beautifully with the earthy spices like cumin and chili powder. A squeeze of fresh lime juice at the end really makes everything pop, similar to how a good sauce elevates roasted dishes.
Can I make Chunky Sweet Potato Chili ahead of time?
Absolutely! This chili is fantastic for meal prep. You can make the entire batch a day or two in advance. The flavors actually meld and deepen overnight, making it even more delicious. Just store it in an airtight container in the refrigerator.
How do I avoid common mistakes with Chunky Sweet Potato Chili?
The biggest pitfall is unevenly cooked sweet potatoes; ensure they are diced uniformly. Also, be careful not to overcook the garlic, as it can turn bitter. Finally, don’t forget to taste and adjust seasonings before serving to ensure perfect flavor balance.
Best Ways to Serve Chunky Sweet Potato Chili
This hearty chili is incredibly versatile and delicious served in so many ways. I love it as a standalone meal, but it also pairs wonderfully with a variety of sides. For a truly satisfying experience, consider serving it with a side of cornbread or crusty bread to soak up all that flavorful broth. If you’re looking for something lighter, a simple side salad with a tangy vinaigrette offers a refreshing contrast. For a flavor profile that reminds me of the complexity in a honey garlic butter roasted recipe, try topping your chili with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts for Chunky Sweet Potato Chili
This hearty and healthy chili is surprisingly light while still being incredibly filling. It’s packed with nutrients thanks to the sweet potatoes and beans, making it a great option for a wholesome meal. I love that a serving of this delicious Chunky Sweet Potato Chili offers so much goodness without being overly heavy.
- Calories: 394 kcal
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 19 g
- Sugar: 14 g
- Protein: 17 g
- Sodium: 921 mg
Nutritional values are estimates and may vary based on specific ingredients used. This Chunky Sweet Potato Chili is a nutrient-dense dish perfect for a healthy lifestyle.
How to Store and Reheat Chunky Sweet Potato Chili
One of the best things about this Chunky Sweet Potato Chili is how well it stores, making it perfect for meal prepping. Once it’s cooked, I let it cool down completely on the counter for about an hour. This is important to prevent condensation inside your storage containers, which could affect texture. Then, I transfer the chili into airtight containers. For weekday lunches or quick dinners, I store it in the refrigerator for up to 3-4 days. If I know I won’t get to it within that time, I portion it into freezer-safe containers and freeze it for up to 3 months. It’s a lifesaver when you need a quick, healthy meal!
Reheating is just as simple. For refrigerated chili, I usually warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s gotten a bit too thick from sitting, I’ll add a splash more vegetable broth or water to reach my desired consistency. For chili that’s been frozen, I let it thaw in the refrigerator overnight and then reheat it using the stovetop method. Microwaving is also an option, just be sure to stir every minute or so to ensure even heating. This chili reheats beautifully, making it a fantastic make-ahead option that tastes almost as good as when it was freshly made, much like how leftovers from a honey garlic butter roasted recipe can be surprisingly delicious.
Frequently Asked Questions About Chunky Sweet Potato Chili
Can this chili be made vegan?
Yes, this Chunky Sweet Potato Chili is already vegetarian! To make it fully vegan, simply ensure you use vegetable broth and skip any dairy-based garnishes like sour cream. Many plant-based sour cream alternatives work wonderfully. It’s naturally free of animal products, making it a versatile option.
What are the best toppings for Chunky Sweet Potato Chili?
The possibilities are endless! I love a dollop of plain Greek yogurt or vegan sour cream, a sprinkle of fresh cilantro, diced red onion, or sliced jalapeños for a kick. A squeeze of lime is also fantastic. These toppings add a lovely contrast, similar to how different herbs and spices can elevate a honey garlic butter roasted chicken dish.
How spicy is this Chunky Sweet Potato Chili?
This recipe is designed to be mildly spicy, thanks to the chili powder. The optional cayenne pepper adds a bit more heat. If you prefer a milder chili, simply omit the cayenne pepper and seeds from your bell peppers. If you love heat, feel free to add more cayenne or even a diced jalapeño during the sautéing step.
Can I use different beans in this chili?
Absolutely! While black beans and kidney beans are my go-to for texture and flavor, feel free to experiment. Pinto beans, cannellini beans, or even chickpeas would work wonderfully in this Chunky Sweet Potato Chili. Just make sure to drain and rinse them well before adding.
Variations of Chunky Sweet Potato Chili You Can Try
While this recipe is fantastic as is, I love experimenting with different twists! Sometimes, I crave a different texture or flavor profile, much like how you might want to try a new way to prepare your favorite meats. Here are a few ideas to shake things up:
- Smoky Chipotle Version: For a deeper, smoky flavor, add 1-2 chipotle peppers in adobo sauce (minced) along with the other spices. This adds a lovely complexity reminiscent of slow-cooked meats, similar to a well-executed honey garlic butter roasted pork tenderloin.
- Slow Cooker Method: If you’re short on stovetop time, toss all the ingredients (except the lime juice and garnishes) into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the lime juice just before serving.
- Added Protein Boost: For a heartier, non-vegetarian option, you could add cooked ground turkey or shredded chicken. This makes it a complete meal, similar to how adding vegetables enhances a dish like garlic butter honey roasted chicken.
- Spicy Verde Twist: Swap out the diced tomatoes for a can of salsa verde and add a diced jalapeño with the other vegetables. This gives the chili a bright, tangy, and spicy kick.
Amazing Chunky Sweet Potato Chili: 20-Minute Comfort
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This chunky sweet potato chili is a hearty and healthy vegetarian recipe. It features sweet potatoes, black beans, tomatoes, and bell peppers in a flavorful vegetable broth base. It’s a warming and filling meal perfect for any occasion.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large sweet potatoes, peeled and diced
- 1 sweet onion, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 lime, juiced
- 1 tablespoon tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red cayenne pepper (optional)
- Optional garnishes: sour cream, chopped cilantro, sliced jalapeños
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the diced sweet potatoes, diced sweet onion, and chopped green and red bell peppers. Sauté for 8-10 minutes, stirring occasionally.
- Stir in the garlic cloves and sauté for an additional 1 minute.
- Add the vegetable broth, black beans, red kidney beans, petite diced tomatoes, fresh lime juice, tomato paste, chili powder, cumin, kosher salt, black pepper, and cayenne pepper (if using).
- Stir everything together and bring to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the potatoes and vegetables are softened.
- Serve the chunky sweet potato chili warm, garnished as desired.
Notes
- For a thinner chili, add more vegetable broth as needed.
- Vegetable broth is recommended for a vegetarian dish, but chicken or beef broth can also be used.
- Reduced-sodium broth can be used if preferred.
- Other bean options include navy beans, cannellini beans, or pinto beans.
- For spicier chili, add cayenne pepper, diced jalapeños, or green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat with additional broth if it has thickened.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 394 kcal
- Sugar: 14 g
- Sodium: 921 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 19 g
- Protein: 17 g
- Cholesterol: 0 mg