Go Back
For a delicious Chipotle Sweet Potato Chili, gather these simple ingredients: - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes (with juices) - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 red bell pepper, cored and chopped - 2 tablespoons chipotle peppers in adobo sauce, minced - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnish) - Ripe avocado, sliced (for serving) You can swap some ingredients if needed: - Use butternut squash instead of sweet potatoes for a different taste. - Canned chickpeas work well in place of black or kidney beans. - For a milder chili, reduce chipotle peppers or use smoked paprika only. - Any broth will work, but vegetable broth keeps it vegetarian. - If you lack fresh garlic, garlic powder is a quick substitute. Garnishing adds flair to your chili. Consider these options: - Fresh cilantro adds a bright flavor. - Sliced avocado brings creaminess and richness. - A squeeze of lime juice can enhance the flavors. - Crumbled tortilla chips add crunch and texture. - Shredded cheese can offer a savory touch for those who enjoy dairy. {{ingredient_image_2}} Start by peeling the sweet potatoes. Cut them into 1-inch cubes. This size helps them cook evenly. Chop the onion and red bell pepper finely. Mince the garlic cloves. Gather all your chopped veggies before cooking. This makes the process smooth and easy. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and red bell pepper. Sauté for about 5 minutes. You want them soft and translucent. 3. Next, add the minced garlic and chipotle peppers. Also, add the cumin, smoked paprika, and chili powder. Stir well and cook for 2 more minutes. This step makes the spices fragrant. 4. Now, add the sweet potatoes, diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together. 5. Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low. Let it simmer uncovered for 30 minutes. Stir occasionally. The sweet potatoes should be tender when pierced. 6. Finally, season with salt and black pepper. Simmer for an extra 5 minutes to meld the flavors. If you like your chili milder, use less chipotle pepper. Start with 1 tablespoon and taste it. You can always add more if you want. For extra heat, try adding a pinch of cayenne pepper during cooking. Remember, it's easy to add spice but hard to take it away. Adjust gradually for the best flavor! To boost the taste, try adding a splash of lime juice. Lime brightens the chili. You can also use smoked sea salt for depth. Fresh herbs like cilantro or parsley add a nice touch too. If you like heat, add more chipotle peppers. This chili will thank you for it! When cooking sweet potatoes, cut them into even cubes. This helps them cook evenly. Peel them first for a smooth texture. Always check for tenderness with a fork. If they are soft, they are ready! Use fresh sweet potatoes for the best flavor, as old ones can be bland. One common mistake is overcooking the sweet potatoes. They should be tender but not mushy. Another mistake is not seasoning enough. Taste your chili as it simmers and adjust the salt and spices. Lastly, don't skip the garnish! Fresh cilantro and avocado make your chili pop. Pro Tips Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chipotle peppers or remove the seeds before chopping them. Make it Creamier: For a creamier texture, blend a portion of the chili with an immersion blender before serving, leaving some chunks for texture. Enhance the Flavor: Allow the chili to sit for a few hours or overnight in the refrigerator; the flavors will deepen and improve as it rests. Garnish Wisely: Elevate your presentation by adding additional toppings such as sour cream, shredded cheese, or a sprinkle of lime zest. {{image_4}} You can make this chili with meat or keep it vegetarian. For a meat version, add ground turkey or beef. Brown the meat in the pot before adding veggies. This gives a rich flavor. If you stick with the vegetarian option, the beans provide great protein. Black beans and kidney beans are filling and tasty. You won't miss the meat! You can mix up the beans in this chili. Try using pinto beans or chickpeas. Each type adds its own twist. Pinto beans have a creamy texture. Chickpeas bring a nutty flavor. Feel free to get creative with your beans. Just remember to rinse canned beans well before adding. This helps to reduce excess sodium. Spices can make a big difference in your chili's taste. You can switch out the smoked paprika for regular paprika if you prefer less smoke. Adding a pinch of cinnamon can give a warm depth to the chili. You might also try adding cayenne for extra heat. If you like, toss in some oregano or thyme for more flavor. Mixing spices can make your chili unique every time you make it! You can store leftover chipotle sweet potato chili in an airtight container. Make sure to let it cool down first. Keep the chili in the fridge for up to three days. If you want to enjoy it later, freezing works great too. To freeze the chili, use freezer-safe containers or bags. Divide the chili into portions for easy meals later. Label each bag with the date. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. You can reheat the chili on the stove or in the microwave. For the stove, pour it into a pot and heat over medium. Stir until it's hot. In the microwave, place it in a microwave-safe bowl. Heat for about 2-3 minutes, stirring halfway through. Always check the temperature before serving. Enjoy it warm with your favorite toppings! Yes, you can make this chili in a slow cooker. Start by sautéing the onion, red bell pepper, and garlic in a pan. Next, add these sautéed ingredients to the slow cooker. Toss in the rest of the ingredients, including sweet potatoes, beans, and spices. Stir everything well. Set the slow cooker on low for 6 to 8 hours or high for 3 to 4 hours. This method creates a rich, deep flavor. Serving side dishes with chili enhances the meal. Here are some great options: - Cornbread: It adds a nice sweetness. - Rice: White or brown rice soaks up the chili well. - Avocado Salad: Fresh and creamy, it balances the spice. - Tortilla Chips: Crunchy and fun to dip. - Sour Cream: A dollop adds creaminess. These sides make your meal more satisfying and delicious. To tone down the heat in your chili, you can adjust a few things: - Use fewer chipotle peppers: Start with one instead of two. - Add more sweet potatoes: They add sweetness and soak up some spice. - Include more beans: Black or kidney beans cool the heat. - Add a dollop of sour cream or yogurt: This will cool the spice. With these tips, you can enjoy your chili without too much heat. This blog post covered key aspects of making Chipotle Sweet Potato Chili. We looked at ingredients, tips for cooking, and tasty variations. You learned how to prep the veggies and control spice levels. I shared smart tricks to enhance flavor and avoid common cooking errors. Plus, I provided storage tips and answered your top questions. Keep these ideas in mind as you prepare your chili. Experiment and enjoy creating your own unique twist!

Spicy Chipotle Sweet Potato Chili

A hearty and flavorful chili made with sweet potatoes, beans, and spices, perfect for a warm meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes (with juices)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and chopped
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper
  • to taste fresh cilantro, chopped (for garnish)
  • 1 ripe avocado, sliced (for serving)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and chopped red bell pepper. Sauté them together for about 5 minutes, or until the vegetables are soft and translucent.
  • Add the minced garlic, minced chipotle peppers, ground cumin, smoked paprika, and chili powder to the pot. Stir well and cook the mixture for another 2 minutes until the spices are aromatic and blended with the vegetables.
  • Incorporate the cubed sweet potatoes into the pot, followed by the diced tomatoes (including their juices), black beans, kidney beans, and vegetable broth. Stir everything together thoroughly until well combined.
  • Increase the heat, allowing the chili to come to a boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for about 30 minutes. Stir occasionally, and cook until the sweet potatoes are tender when pierced with a fork.
  • After the sweet potatoes are tender, season the chili with salt and freshly ground black pepper to taste. Allow the chili to simmer for an additional 5 minutes to let the flavors meld beautifully.
  • Serve the chili hot, garnished with an abundance of chopped fresh cilantro and slices of ripe avocado on top for creaminess.

Notes

Dish out the chili into rustic bowls, and for a sophisticated touch, drizzle a bit of olive oil or a squeeze of fresh lime juice over the top before serving.
Keyword chili, spicy, sweet potato, vegetarian