Southwest Sweet Potato Chili
Learn how to make southwest sweet potato chili! Loaded with black beans, fire roasted corn, and cooked sweet potatoes. This delicious sweet & spicy chili has been a go-to recipe in our home for years!
This plant-based chili is a frequent go-to in our house! Especially in the cold winters when we’re craving something cozy.
Now, if you’ve never had sweet potatoes in a chili before, I can promise you it is absolutely worth trying. It’s the perfect touch of sweetness that balances the extra spices! I absolutely love it.
As a whole this chili is super hearty & satisfying, filled with zesty flavor, and is quick and easy to prepare.
Ingredients You’ll Need
To make this chili, you’ll need just a handful of pantry ingredients to make it happen. Here’s everything you need: sweet potatoes, black beans, yellow onion, garlic cloves, oil, fire roasted diced tomatoes, fire roasted frozen corn, paprika, chili powder, and cumin.
How to Make Sweet Potato Chili
First, sauté diced onions in oil until soft (about 3 minutes). Add minced garlic in last minute.
Then add cubed sweet potatoes, cook for 1-2 minutes.
Add rest of ingredients to pot with cooked sweet potatoes. Stir and let simmer on LOW for 30-45 minutes until thickened and reduced. Adjust season to taste before serving with toppings.
Tips for Making This Sweet Potato and Black Bean Chili
- Using fire roasted ingredients: In this recipe I recommend using both fire roasted frozen corn and diced tomatoes because it adds a delicious level of flavor.
- Use tomato paste: for a more thicker consistency add a little bit of tomato paste. This is an optional ingredient but always adds an extra touch of richness.
- Different beans to use: you can also use cannellini beans, pinto, or kidney beans as well.
- Our favorite chili toppings: add even more flavor with these additional toppings such as: sour cream, shredded cheese, and tortilla strips. You can also add a touch of hot sauce for extra heat.
- Serve it over rice: One of my favorite ways to eat chili growing up was serving it over white rice. Kinda like you would serve up a stew or a chickpea masala. If the chili is thick enough it’s the perfect combination!
Storing & Freezing Tips
Keep leftover chili fresh: let cool to room temperature and store chili in an airtight container for 3-5 days.
How to freeze: let cool to room temperature and store in a freezer-friendly bag or airtight container. Freeze for up to 1-2 months.
I’ve never loved a meatless chili more than this recipe. Especially with the essential toppings – salty tortilla chips, creamy avocado, and fresh cilantro on top! So much flavor and truly the coziest winter soup around.
More Chili Recipes to Try
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Learn how to make southwest sweet potato chili! Loaded with black beans, fire roasted corn, and cooked sweet potatoes. This sweet & spicy chili has been a go-to recipe in our home for years!
Spices & Seasonings
- 1 avocado, sliced
- 1 Tablespoon cilantro, chopped
- tortilla chips
Prepare veggies: Peel skin off onion and cut into small diced pieces. Peel garlic cloves and mince. Use a peeler to remove sweet potato skin, and dice into 1 1/2 inch thick cubes
Sauté vegetables: In large pot, sauté diced onions in olive oil for 3 minutes until soft. Add minced garlic to cook for last minute with onions. Add cubed sweet potatoes and cook for 1-2 minutes with onions & garlic.
Simmer chili: add diced tomatoes, black beans, frozen corn, water, and all of spices and seasonings. Let simmer and thicken – cook for 30-45 minutes, stirring often. An optional step is to add 2 teaspoons of tomato paste to help develop a thicker consistency.
Taste and adjust: When chili is finished, taste and adjust as needed with either more spice from cayenne or salt for flavor.
Serve with toppings: serve chili with chopped cilantro, tortilla chips, and sliced avocado. Enjoy!