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–+ servings

Roasted Sweet Potato Chili

This chili combines roasted sweet potatoes and hearty beans with bold chili spices to create a thick, chunky stew that has a vibrant orange hue and a slightly creamy texture. The dish is simmered until the flavors meld and the vegetables are tender, resulting in a comforting, rustic final appearance with a rich, layered aroma.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: 250kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon chili powder adjust to taste
  • 1 teaspoon cumin ground
  • 1/2 teaspoon paprika smoked if desired
  • 1 can 15 oz black beans drained and rinsed
  • 1 can 14.5 oz diced tomatoes with juice
  • 2 cups vegetable broth
  • 1 tablespoon cider vinegar optional, to brighten

Instructions

  • Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, sprinkle with a little salt, and spread them in a single layer on a baking sheet. Roast for about 20-25 minutes, until they are tender and slightly caramelized and fragrant.
  • While the sweet potatoes roast, heat a large pot over medium heat. Add a touch of oil if needed, then sauté the chopped onion until it becomes translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until aromatic.
  • Sprinkle the chili powder, cumin, and paprika into the onion mixture. Stir well to coat the onions and toast the spices for about 30 seconds, releasing their aroma.
  • Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  • Add the roasted sweet potatoes to the pot along with the drained black beans. Stir everything together, cover, and let simmer for another 10 minutes to allow the flavors to deepen and the chili to thicken slightly.
  • Taste the chili and adjust the seasoning as needed. For brightness, stir in a tablespoon of cider vinegar, then simmer uncovered for a few minutes to let it meld into the dish. Remove from heat and let sit for a few minutes to settle.
  • Serve the chili hot, garnished with fresh herbs or a drizzle of olive oil if desired. The final dish is thick, hearty, with tender sweet potatoes and a robust flavor layered with smoky spices.

Notes

For a creamier texture, blend a portion of the chili before serving. You can also top with avocado or cheese for added richness.

Nutrition

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 900mg | Sugar: 12g | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg