Ever Tried Sweet Potato Chili? Let Me Tell You a Story

Well, if you haven’t, buckle up because you’re in for a treat (and a half!). I made this Sweet Potato Chili we’re about to talk about for the first time on a rainy Tuesday when my cousin showed up unexpectedly with her two kids—and she’s vegan now, apparently. I’ll admit, I got a little sweaty around the collar thinking about what I could make that was hearty enough for everyone (including my meat-loving uncle who thinks pepperoni is a vegetable). Anyway, we all ended up around the little kitchen table slurping this chili, everyone fighting for seconds like it was decathlon. My dog got the single leftover chunk. So, yeah, lot of happy taste buds that night. Honestly, I sort of developed a soft spot for it (and now make it way more than I’d care to admit).

Why You’ll Honestly Love This—Or at Least I Do

I whip up this chili when I want something filling but don’t have the patience for babysitting a stovetop all afternoon. My family’s crazy for it, probably since the sweet potatoes make it feel special without being fussy. Plus, not to sound dramatic, but it’s basically dinner magic if you forgot to defrost any meat (happens more than I’d like to admit). Also, if your tolerance for dishwashing is as low as mine, good news! This is mostly a one-pot wonder (minus maybe a single measuring cup you’ll forget in the sink). Side note, don’t stress if yours looks different than the photos—mine never looks like Martha Stewart’s either and everyone still inhales it.

Grab These Ingredients, or Close Enough

2 large sweet potatoes, peeled and diced (or, you know, don’t peel if you’re feeling wild—it’s extra fiber!)
1 large yellow onion, chopped (red onion works in a pinch; my grandma swore by Vidalia but… any will do honestly)
3 cloves garlic, minced (garlic powder works if the real deal is hiding behind that jar of pickles)
1 red bell pepper, diced (yellow or green are fine too, or just whatever’s angling for attention in your fridge)
1 can (14oz) diced tomatoes, any brand (plain, Italian, fire-roasted—you get the idea)
1 can (15oz) black beans, drained and rinsed (or use kidney beans, I do that when I’m out)
1 can (15oz) pinto beans, also drained
2 to 2.5 cups vegetable broth (chicken works too if you don’t care about vegan stuff; sometimes I just do water plus a bouillon cube if I’m in a rush)
2 tsp chili powder (more or less to your chili-tolerance)
1 tsp cumin
1/2 tsp smoked paprika (if you’re feeling fancy, go for hot smoked paprika for a little kick)
1/2 tsp salt (taste as you go—seriously, sometimes my broth is so salty I skip extra altogether)
1/4 tsp black pepper
Optional: corn kernels, a pinch of cinnamon (trust me), hot sauce, avocado, fresh cilantro, cheese (vegan or otherwise), sour cream, etc

How I Usually Throw It All Together

Get the pan hot: Splash a tablespoon of olive oil into a heavy-bottomed pot or Dutch oven. Medium-high is good—unless you’re a fast chopper, then go medium so nothing scorches.
Start with the onions: Chuck in the chopped onion with a sprinkle of salt, and sauté 3-4 minutes until they go soft (or until you get bored of stirring—no judgment).
Garlic time! Add minced garlic, cook until you smell it (about 30 seconds). Don’t walk away—burnt garlic is one of life’s little culinary tragedies.
Bells and Whistles: Toss in the pepper pieces. Sauté for another minute, maybe two; this is where you can tidy the counter if you like feeling productive.
Spice it up: Stir in your chili powder, cumin, paprika. Letting the spices sizzle for just a minute wakes them up. You’ll notice a difference, promise.
All in!: Dump in sweet potatoes, diced tomatoes (with juice!), both cans of beans, and broth. Give it a good stir.
Get cozy: Bring to a simmer (not a full-on boil) and then cover and cook about 18-25 minutes. Sometimes I check at 15 if I cut the sweet potatoes small. They should be fork-tender. Stir a couple times—this is usually when I sneak a taste (maybe fix salt or add extra broth if it’s super thick).
Done? Almost: Taste; fiddle with salt or chili powder if you like more heat. If it’s too thick, in goes a splash more broth. If it’s runny, just let it bubble with the lid off for a bit.
Serve it up: Ladle into bowls and pile on your favorite toppings. Extra lime on mine, always (though my partner says that’s odd—I stand by it).

Stuff I’ve Learned The Hard Way (Notes)

I once used old sweet potatoes and everything went a bit odd, so I check for sprouting now (lesson learned).
If your chili comes out bland, a squeeze of lime and a shake of hot sauce do wonders. Also, don’t skip the salt! (I’m notorious for forgetting until it’s too late…)
This actually tastes even better on day two, but—here’s the thing—it might look thicker from soaking up the broth. Stir in a kiss of water and it’ll be right as rain.

A Few Variations You Might Love (And One I Didn’t!)

Chopped zucchini, stirred in with the sweet potatoes—it’s a winner, especially if you have a garden glut.
Sauteed chorizo (vegan or not) added at the very end brings a whole smoky situation—though, my cousin says that’s “defeating the point.”
One time, I added kale. It turned out a bit swampy-looking, seriously not my fave—but maybe YOU’LL have better luck?
Oh, and you can find some other homey chili ideas at Cookie and Kate; her chili inspired my attempts—plus her dog is cute.

Equipment (ish)—And Workarounds

Large heavy pot or Dutch oven is ideal. I once made this in a high-sided frying pan and just didn’t stir for a while so nothing sloshed over—worked out fine.
A good sharp knife for sweet potatoes (seriously, trying to hack through those with a butter knife is Not The Move, as my nephew says).
A wooden spoon or spatula; but honestly, I’ve also used a big plastic ladle in a pinch.

How I Store It (and What Really Happens…)

Pop leftovers in an airtight container (yes, I know, but sometimes it’s just a Tupperware with half a lid…) and keep in the fridge. The flavor is magic the next day, but—truth be told—in my house it rarely lasts longer than about twelve hours because someone eats it cold straight form the fridge. You can freeze smaller portions for up to three months if you’re actually capable of resisting it that long.

What To Serve With This Chili—According to My Crew

We always pile bowls high with good old rice, or just neighbor it up with a hunk of sourdough (which, oddly, my daughter toasts over the stove with the broiler—go figure). And, because we’re in New England, sometimes we add oyster crackers. Weird, but addictive. Try tortilla chips if that’s more your speed. Find cool topping combos at this chip-n-cheese guide I actually use for inspiration sometimes.

If I Had To Give Pro Tips (AKA, ‘I Screwed Up First’)

If you try to rush softening the sweet potatoes with high heat, you’ll get burnt bottoms and still-hard chunks; low-and-slow is your friend here, take it from me.
Never skip rinsing the canned beans. I got lazy once. The chili tasted like can water. Not my proudest moment.
Add a squeeze of lime just at the end for brightness—unless you hate lime, then ignore me completely.

FAQ (Because People Really Have Asked…)

Can I make this in the slow cooker? Oh, for sure! Throw everything in, give it a gentle mix, and leave on low for 6-8 hours. Stir every so often if you’re around—if not, no stress.
Can you make this gluten free? It basically is, unless you dump in something odd (I did once throw in a flour tortilla by mistake, don’t ask).
What’s the best way to reheat? Easy—microwave in a covered bowl (add a splash of water), or stovetop on low with a stir. Watch the hot spots, though!
How spicy is this? Not crazy at all, if you stick to the measurements. My uncle drowns his in Tabasco. So, up to you!
Do I have to peel the sweet potatoes? Actually, you don’t. I usually do because my crowd prefers it, but skins are fine to keep for extra fiber… Just give ‘em a good scrub first, though, or you might find a little dirt. Ask me how I know.

Phew, so that’s my tried, tested, and occasionally haphazard Sweet Potato Chili recipe. Hope you like it (I always appreciate snacks in return or just a photo of your kitchen chaos). Happy cooking, friend!

Sweet Potato Chili Recipe: Cozy, Hearty Comfort Food