Sweet Potato and Bean Chili
This hearty and warming sweet potato chili is the perfect comfort food for chilly evenings. Packed with tender sweet potatoes, protein-rich kidney beans, and warming spices, this one-pot wonder creates its own naturally creamy texture as it simmers. Simple pantry ingredients come together to create a satisfying meal that's both nutritious and delicious.
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Servings: 6
Calories: 245kcal
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
This chili tastes even better the next day as flavors continue to develop - store in refrigerator for up to 4 days
For a spicier version, add a diced jalapeño with the onions or increase chili powder to taste
The sweet potatoes will naturally break down to create a creamy texture - this is desired and adds body to the chili
Can be made vegan by using vegetable stock and served with dairy-free toppings
Freeze portions for up to 3 months - thaw overnight in refrigerator before reheating
Serve with cornbread, crushed tortilla chips, or over baked potatoes for a complete meal
If chili becomes too thick, thin with additional vegetable stock; if too thin, simmer uncovered longer
Nutrition
Serving: 250ml | Calories: 245kcal | Carbohydrates: 48g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 485mg | Potassium: 825mg | Fiber: 12g | Sugar: 12g