The Best 30 Minute Sweet Potato Chili
The BEST 30 Minute Sweet Potato Chili!
Meatless Monday never looked so good.
Today, we are diving into one of my favorite go-to recipes for all those rainy/cooler fall days where you just want to be curled up in your home with a comforting bowl of soup.
If you were to ask me “what is your go-to dinner recipe?” or “what is the quickest recipe you like to make?” It would be THIS. Drew and I have had SO many evenings where we are short on time AND ingredients and this recipe has been a life saver. I’ve been making it for about two years and can’t believe it’s taken me this long to post! Because it’s literally the one recipe I make the MOST.
Also, every time I make this recipe Drew raves for about five minutes on how much he loves it. To me, that’s the biggest win I can get with a recipe!
This 30 minute sweet potato chili is everything.
The reason this recipe has become a go-to is it takes minimal ingredients, it’s a 30 minute-meal that still has TONS of flavor, and it’s an amazing vegan option for meatless Mondays.
Now I’m sure some of you have wondered “sweet potatoes? In CHILI?”. It sounds odd, and normally, when I see an ingredient that’s a bit out of place in a recipe I’m weary to try it! But I can easily say this recipe will change the way you see chili.
The sweet potatoes give a slightly sweet flavor, but when paired with the zippy chili seasonings, some fresh cilantro, melted cheese, and crunchy tortilla chips crumbled – it’s every type of happy feeling.
Serve this recipe on a weeknight and love it for the rest of the week as leftovers. ❤️
If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.
- 3 large sweet potatoes, peeled and cut into cubes
- 1 tbsp olive oil
- 1 28 oz. can Diced tomato
- 1 15 oz. can black beans, rinsed and strained
- 1 15 oz. can kidney beans, rinsed and strained
- 2 cups water
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp black pepper
- 1 tsp salt
- pinch of cayenne pepper
- fresh cilantro, chopped
- shredded cheese
- tortilla strips/chips crumbled
In a large pot on medium heat, saute sweet potato cubes in olive oil for 3-5 minutes for them to soften.
In same pot as sweet potatoes add diced tomatoes, water, black beans, kidney beans, and all your seasonings (salt, pepper, paprika, cumin, chili powder, cayenne pepper). Cover with lid and let chili cook on medium heat for 30 minutes or until soup has thickened. Stir occasionally.
Let soup cool. Serve with cheese, crumbled tortilla chips, and cheese! YUM.