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Sweet Potato Chili: A Hearty and Flavorful Delight


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  • Author: khaoula belabess
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 Serving 1x
  • Diet: Vegetarian

Description

This hearty Sweet Potato Chili is a flavorful and nutritious dish that combines sweet potatoes, beans, and spices for a delicious vegetarian meal. Perfect for warming up on a chilly day!


Ingredients

Scale
  • 2 Tbsp. olive oil
  • 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 2 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper, plus more to taste
  • 1 (28-oz.) can fire-roasted diced tomatoes, undrained
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 3 cups vegetable broth
  • 1/4 cup masa harina
  • 1/2 cup warm water
  • 1/2 cup chopped fresh cilantro, plus more for serving
  • Juice of 1 lime
  • Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, for serving

Instructions

  • Cook the Vegetables:
    • In a large Dutch oven, heat the olive oil over medium heat.
    • Add the sweet potatoes and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes.
    • Add the onion, bell pepper, and poblano pepper. Cook until softened, about 10 minutes.
    • Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook for 30 seconds.
  • Simmer the Chili:
    • Stir in the diced tomatoes (with juices), black beans, pinto beans, and vegetable broth.
    • Bring to a boil, then reduce heat to medium-low. Cover and cook until flavors meld and sweet potatoes are tender, about 20 minutes.
  • Thicken the Chili:
    • Mix the masa harina with warm water to form a slurry.
    • Stir into the pot and simmer for an additional 15 minutes.
  • Finish and Serve:
    • Stir in the chopped cilantro and lime juice. Adjust salt and pepper to taste.
    • Serve hot, topped with sour cream, shredded cheddar, sliced green onion, diced avocado, and additional cilantro.
    • Accompany with lime wedges and tortilla chips.

Notes

  • Adjust the Spice Level: Add more chili powder or fresh jalapeños if you like it spicier.
  • Beans: Feel free to use any beans you prefer.
  • Storage: This chili keeps well in the fridge for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: main course
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 300
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 12g
  • Protein: 10g
  • Cholesterol: 0mg