I love a good bowl of chili when the weather cools down. Sweet potato chili is one of my favorite recipes for something warm and comforting. Today, I’m sharing two fantastic sweet potato chili recipes that you’ll want to make all season long.
Whether you prefer a plant-based option or one with turkey, these hearty recipes are simple to make and full of flavor. Get ready to cook up some deliciousness!
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Warming Sweet Potato Chili Recipe
This classic sweet potato chili is packed with flavor and plant-based goodness. It’s a hearty meal that feels both wholesome and satisfying.
Key Ingredients & Tips
- Roast the Sweet Potatoes: Roasting sweet potatoes before adding them makes them extra soft and brings out their natural sweetness.
- Smoky Flavor: A touch of smoked paprika adds a wonderful depth that makes this chili special.
- Thicken it Up: For a thicker chili, mash some of the sweet potatoes against the side of the pot as it simmers.
What You Need
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 (28-oz) can crushed tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
⏱️ Time: 45 mins🍽️ Yields: 6 servings
How to Make It
Step 1: Prep Veggies
First, dice your sweet potatoes, onion, garlic, and bell pepper. Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Sauté Aromatics
Add the chopped onion and bell pepper to the pot and cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the Chili
Next, add the diced sweet potatoes, black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir in the chili powder, cumin, and smoked paprika. Bring the mixture to a simmer.
Step 4: Simmer and Serve
Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes, or until the sweet potatoes are tender. Season with salt and pepper. Serve warm with your favorite toppings.
📝 Final Note
This chili tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Hearty Sweet Potato Turkey Chili for Dinner
This turkey and sweet potato chili is a wholesome and filling meal. It’s perfect for a chilly evening and is packed with good-for-you ingredients.
Key Ingredients & Tips
- Lean Ground Turkey: Using lean ground turkey makes this chili lighter without sacrificing any of the hearty texture.
- Fire-Roasted Tomatoes: Swap regular crushed tomatoes for fire-roasted ones to add a subtle smoky depth without extra effort.
- Fresh Herbs at the End: A sprinkle of fresh cilantro or parsley right before serving brightens up the whole dish.
What You Need
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 large sweet potatoes, peeled and diced
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
- 3 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
⏱️ Time: 50 mins🍽️ Yields: 6-8 servings
How to Make It
Step 1: Brown Turkey
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned all over. Drain any excess fat and set the turkey aside.
Step 2: Sauté Aromatics
In the same pot, add the chopped onion and bell pepper. Cook until they soften, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
Step 3: Combine Ingredients
Return the cooked turkey to the pot. Add the diced sweet potatoes, black beans, diced tomatoes, tomato sauce, and chicken broth. Stir in the chili powder, cumin, and oregano.
Step 4: Simmer
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the sweet potatoes are tender. Season with salt and pepper as needed.
📝 Final Note
This chili freezes wonderfully! Portion it into freezer-safe containers for easy meals later. It keeps well for up to 3 months.
