Sweet Potato Chili Recipe: The Best Winter Dinner Recipes
This Sweet Potato Chili recipe is one that I always find myself recommending when I’m asked for winter dinner ideas. This Sweet Potato Chili is known for its warmth, tastiness, and heartiness amongst others.
Without wasting much of our time, let’s get right into the kitchen.
Sweet Potato Chili Recipe
This sweet potato chili recipe gives you a dish that is tasteful, delicious, and flavorful, with it only needing a couple of ingredients and some cooking time. Also, worth noting that this recipe is completely vegetarian as there’s no meat as part of the ingredients.
How to Prepare the Sweet Potato Chili Recipe
Despite the sophisticated taste and flavor of this dish, the sweet potato chili recipe is quite simple to prepare and doesn’t need you to be an expert. Here’s what you’ll need and how you’ll prepare this recipe at home.
Ingredients for Preparing Sweet Potato Chili Recipe
Here are the ingredients you need to prepare this lovely recipe at home.
- 2 large sweet potatoes, peeled and cut into ½-inch pieces
- 1 (28-oz) can of fire-roasted diced tomatoes, with their juice
- 2 (15-oz) cans of black beans, drained and rinsed
- 1 (15-oz) can of pinto beans, drained and rinsed
- 3 cups of low-sodium vegetable broth
- ½ cup of chopped fresh cilantro, plus more for serving
- ¼ cup of cornstarch, mixed with ½ cup of warm water to act as a thickener
- 2 tablespoons of olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 poblano pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon of chili powder
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 teaspoon of oregano
- 1 teaspoon of salt, plus more to taste
- ½ teaspoon of black pepper
- Avocados, diced, for serving
- Tortilla chips, for serving
Instructions on Preparing Sweet Potato Chili
Here are the step-by-step instructions on how to prepare this delightful sweet potato chili recipe at home.
Step 1: Place a large heavy bottom pot over medium heat, pour in the olive oil, and allow to heat up.
Step 2: Add in the onions, garlic, sweet potatoes, bell pepper, and poblano. Stir to combine, and allow to cook for about 10 minutes, whilst stirring occasionally.
Step 3: Toss in the chili powder, cumin, paprika, oregano, black pepper, and salt, and stir to coat the veggies properly.
Step 4: Pour in the vegetable broth, black beans, pinto beans, and diced tomatoes with its juices.
Step 5: Stir properly, and bring the mixture to a boil, but then reduce the heat to medium-low, and allow to cook gently for about 25 minutes.
Step 6: Stir in the cornstarch mixed with warm water into the pot, and allow to simmer for 10-15 minutes.
Step 7: Stir in the fresh cilantro, and taste to see if more salt or pepper is needed.
Step 8: Viola! Your Sweet Potato Chili is ready, top with some diced avocados, tortilla chips, or any other toppings when serving.
How to Store Sweet Potato Chili
If you’re lucky enough to have some leftovers, there are ways you can this dish to eat another time.
- Transfer into an airtight container, and store in the fridge for 3-4 days. You can reheat in the microwave or over the stovetop before serving.
- And if you want more, you can transfer to a freezer-safe container, and store in the freezer for 2-3 months. When ready to use, allow to thaw in the refrigerator overnight, and you can reheat over the stovetop or in the microwave.
Sweet Potato Chili Recipe: The Best Winter Dinner Recipes
Equipment
- Large pot or Dutch oven
Ingredients
- 2 large sweet potatoes peeled and cut into ½-inch pieces
- 1 28-oz can of fire-roasted diced tomatoes with their juice
- 2 15-oz cans of black beans drained and rinsed
- 1 15-oz can of pinto beans drained and rinsed
- 3 cups of low-sodium vegetable broth
- ½ cup of chopped fresh cilantro plus more for serving
- ¼ cup of cornstarch mixed with ½ cup of warm water to act as a thickener
- 2 tablespoons of olive oil
- 1 yellow onion chopped
- 4 garlic cloves finely chopped
- 1 poblano pepper seeded and chopped
- 2 red bell pepper seeded and chopped
- 1 tablespoon of chili powder
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 teaspoon of oregano
- 1 teaspoon of salt plus more to taste
- ½ teaspoon of black pepper
- Avocados diced, for serving
- Tortilla chips for serving
Instructions
- Place a large heavy bottom pot over medium heat, pour in the olive oil, and allow to heat up.
- Add in the onions, garlic, sweet potatoes, bell pepper, and poblano. Stir to combine, and allow to cook for about 10 minutes, whilst stirring occasionally.
- Toss in the chili powder, cumin, paprika, oregano, black pepper, and salt, and stir to coat the veggies properly.
- Pour in the vegetable broth, black beans, pinto beans, and diced tomatoes with its juices.
- Stir properly, and bring the mixture to a boil, but then reduce the heat to medium-low, and allow to cook gently for about 25 minutes.
- Stir in the cornstarch mixed with warm water into the pot, and allow to simmer for 10-15 minutes.
- Stir in the fresh cilantro, and taste to see if more salt or pepper is needed.
- Viola! Your Sweet Potato Chili is ready, top with some diced avocados, tortilla chips, or any other toppings when serving.
Nutrition
This sweet potato chili tastes really delicious and flavorful, and it makes for the perfect comforting winter dinner dish. You can make it when you have friends and family over. When you make this feel-good Sweet Potato Chili recipe, please be sure to leave a comment below sharing how much you enjoyed it.
