Cozy Sweet Potato & Bean Chili Recipe
I’m about to share something that’ll change your weeknight dinner game forever – a chili that’s so ridiculously easy, you’ll wonder why you ever stressed about what to make for dinner. This sweet potato and bean combination creates the most satisfying, soul-warming bowl you can imagine, and honestly, it practically cooks itself. The best part? It gets better every single day, which means leftovers become your new best friend.
Why You’ll Love this Cozy Sweet Potato & Bean Chili
Everything about this sweet potato and bean chili screams comfort food perfection. I’m talking about that soul-warming combination of tender sweet potatoes, hearty beans, and warm spices that’ll make your kitchen smell like heaven.
What’s not to love? This recipe takes basic pantry staples and transforms them into something extraordinary. The sweet potatoes add natural sweetness that balances perfectly with smoky cumin and chili powder. Plus, it’s ridiculously easy to make, feeds a crowd, and gets better the next day. Perfect for those nights when you want maximum comfort with minimal effort.
What Ingredients are in Cozy Sweet Potato & Bean Chili?
Nothing beats gathering simple ingredients that transform into something magical. This sweet potato and bean chili proves that you don’t need exotic ingredients to create a showstopper meal that’ll have everyone asking for seconds.
The beauty of this recipe lies in its simplicity – most of these ingredients are probably sitting in your pantry right now, just waiting to become dinner. From aromatic spices to hearty vegetables, each component plays its part in creating layers of flavor that develop and deepen as they simmer together.
Ingredients:
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1 cup vegetable stock
- 3 sweet potatoes
- 1 (28 ounce) can diced tomatoes
- 1 (19 ounce) can red kidney beans
- 1 green pepper
- Salt and pepper to taste
Ingredient Notes and Substitutions
The sweet potatoes are the star here, and you’ll want to choose ones that feel firm and have smooth skin. Orange-fleshed varieties work best since they hold their shape while cooking and provide that natural sweetness we’re after.
For the beans, kidney beans are traditional, but black beans or pinto beans make excellent substitutes if that’s what you have on hand. Just drain and rinse whatever canned beans you choose to remove excess sodium.
That touch of cinnamon might seem odd, but trust me on this one. It adds warmth without making the chili taste like dessert. If you’re skeptical, start with just a pinch and taste as you go.
The vegetable stock keeps things vegetarian-friendly, but chicken stock works just as well if you prefer. Low-sodium versions of either give you better control over the final seasoning.
How to Make this Cozy Sweet Potato & Bean Chili
Making this sweet potato chili is honestly one of those recipes where the hardest part is waiting for it to finish cooking. The whole process is pretty straightforward, but there are a few little tricks that’ll make the difference between good chili and great chili.
Start by getting your prep work done because once you begin cooking, things move along at a nice pace. Mince your 2 garlic cloves, chop your 1 onion into whatever size you prefer (I’m team medium dice), and peel and cube those 3 sweet potatoes into bite-sized pieces. Nobody wants to fish around for massive sweet potato chunks with their spoon, right.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. This is where the magic starts happening. Toss in your chopped onion, minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, and that mysterious 1/4 teaspoon cinnamon. Cook everything together for about 5 minutes, stirring occasionally, until the onion softens and your kitchen starts smelling like heaven.
Here’s where things get slightly weird but totally necessary. Sprinkle 1/4 cup all-purpose flour over everything and cook for one more minute, stirring constantly. This step thickens the chili later, but right now it might look like you’ve made some sort of spice paste situation. Don’t panic, this is completely normal.
Pour in 1 cup vegetable stock and stir like your life depends on it until everything looks smooth. The flour mixture will want to clump up on you, but keep stirring and it’ll come together. Add your cubed sweet potatoes and 1 (28 ounce) can diced tomatoes, then bring the whole thing to a boil.
Once it’s bubbling away, reduce the heat, cover the pot, and let it simmer for 20-25 minutes. Stir it occasionally because nobody wants burnt bits stuck to the bottom. You’ll know it’s ready for the next phase when the sweet potatoes are almost tender but still have just a tiny bit of firmness when you poke them with a fork.
Time for the final act. Add your 1 (19 ounce) can red kidney beans (drained and rinsed, obviously) and your chopped green pepper. Remove the lid and let everything simmer uncovered for about 10 more minutes. This is when the chili really comes together, the potatoes finish cooking until they’re perfectly tender, and the liquid reduces to that perfect, slightly thick consistency.
Taste and season with salt and pepper as needed. Every brand of stock and canned tomatoes has different sodium levels, so this part is really about adjusting to your taste. Start with a little and work your way up.
Cozy Sweet Potato & Bean Chili Substitutions and Variations
While this sweet potato chili recipe is already pretty flexible, there’s absolutely nothing stopping you from tweaking it to match whatever you’ve got hanging around in your pantry or your personal taste preferences.
Want more heat? I’d double the chili powder or toss in some cayenne.
Craving extra protein? Black beans work beautifully instead of kidney beans, or you could add cooked ground turkey.
No green pepper? Skip it entirely or swap in corn kernels for sweetness.
I love adding a splash of maple syrup when I’m feeling fancy, because apparently I think my chili needs dessert vibes.
What to Serve with Cozy Sweet Potato & Bean Chili
Since this chili’s got such amazing, hearty flavors going on, you’ll want sides that can either stand up to all that goodness or provide a nice cooling contrast.
Cornbread’s my go-to pick. It soaks up every drop of that rich broth. Crusty sourdough works too.
For cooling contrast, I love dolloping sour cream or Greek yogurt right on top. Shredded cheddar melts beautifully into the warm chili. Fresh cilantro adds brightness.
Want something crunchy? Tortilla chips or baked sweet potato fries complement those earthy flavors perfectly.
Even a simple green salad works wonders when you need something fresh and crisp.
Final Thoughts
This sweet potato and bean chili proves that comfort food doesn’t have to be complicated.
With just a handful of pantry staples and one pot, you’ve got dinner sorted. I love how the sweet potatoes break down slightly, creating this naturally creamy texture that rivals any cream-based soup.
The best part? This recipe’s practically foolproof.
Even if you overcook it a bit, you’ll just end up with an even heartier, more rustic chili. Sometimes I think the imperfect batches taste better anyway.
Sweet Potato and Bean Chili
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1 cup vegetable stock
- 3 sweet potatoes peeled and cubed
- 1 28 ounce can diced tomatoes
- 1 19 ounce can red kidney beans, drained and rinsed
- 1 green pepper chopped
- Salt and pepper to taste
Instructions
- Prepare vegetables by mincing garlic, chopping onion, and peeling and cubing sweet potatoes.
- In a large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin, and cinnamon for 5 minutes or until softened.
- Sprinkle with flour and cook, stirring, for one minute.
- Add stock and stir until smooth.
- Add sweet potatoes and tomatoes and bring to a boil.
- Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until sweet potatoes are almost tender.
- Add beans and green pepper and simmer uncovered for about 10 minutes or until potatoes are tender and chili is slightly thickened.
- Season with salt and pepper to taste before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Sweet Potato Chili in a Slow Cooker?
I’d recommend adapting this recipe for your slow cooker by sautéing the aromatics first, then adding everything except beans to cook on low for six hours before stirring in beans.
How Long Does Leftover Sweet Potato Chili Last in the Refrigerator?
I’d store your leftover sweet potato chili in the refrigerator for up to four days. Make sure you’re using airtight containers and let it cool completely before refrigerating to maintain freshness and safety.
Can I Freeze This Chili for Meal Prep?
Yes, I can freeze this chili for up to three months. I’ll let it cool completely, then store it in freezer-safe containers. I’ll thaw overnight in the refrigerator before reheating.
Is This Recipe Vegan or Vegetarian-Friendly?
I’ll confirm this recipe’s completely vegan-friendly! It uses vegetable stock instead of chicken broth, contains no meat or dairy products, and relies on plant-based ingredients like beans for protein.
What’s the Best Way to Reheat Leftover Chili?
I’d reheat leftover chili on the stovetop over medium-low heat, stirring occasionally and adding a splash of vegetable broth if it’s thickened. You can also microwave it in intervals, stirring between.