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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed under cold water and drained well - 1 can (15 oz) diced tomatoes with green chilies, including juices - 1 bell pepper (red or yellow), diced into small pieces - 1 large onion, chopped finely - 4 cloves garlic, minced into a paste - 2 tablespoons chipotle peppers in adobo sauce, finely chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil for sautéing - 2 cups vegetable broth for added depth of flavor - Fresh cilantro leaves, roughly chopped, for garnish The main ingredients bring a sweet and hearty base to the chili. Sweet potatoes add creaminess and natural sweetness. Black beans provide protein and texture, while diced tomatoes with green chilies add a kick. The bell pepper, onion, and garlic fill the pot with rich flavors as they cook down. On to the spices, chipotle peppers in adobo sauce are key for heat and smokiness. The ground cumin, smoked paprika, and oregano work together to create a warm, earthy flavor. Salt and pepper enhance all these tastes. For cooking, I use olive oil to sauté the onions and bell peppers. Vegetable broth adds depth and keeps the chili rich. Lastly, fresh cilantro offers a bright finish, making each bowl look inviting. {{ingredient_image_2}} To start, I heat olive oil in a large pot over medium heat. The oil should shimmer but not smoke. Next, I add the chopped onion and diced bell pepper. I sauté them for about five to seven minutes until they soften and smell great. This is key to building flavor. Once the onion and bell pepper are tender, I add minced garlic. I sauté it for one more minute until it releases that lovely aroma. I make sure it doesn’t brown, as burnt garlic can taste bitter. Now it’s time to introduce the main star: sweet potatoes! I add the diced sweet potatoes to the pot, mixing them well with the sautéed veggies. I let them cook for two minutes, so their flavors blend nicely. Then, I pour in the diced tomatoes with their juices and the vegetable broth. I also add the rinsed black beans, chopped chipotle peppers, cumin, smoked paprika, oregano, and a pinch of salt and pepper. I stir everything until well mixed. I raise the heat to bring the chili to a gentle boil. Once it bubbles, I reduce the heat to low, cover the pot, and let it simmer. This part takes about 25 to 30 minutes. I stir it occasionally to make sure it doesn’t stick. The sweet potatoes should be tender, and the flavors will meld perfectly. After the chili has simmered, I taste it to see if it needs more seasoning. If I want more heat, I add extra chipotle or some salt and pepper. Finally, I ladle the chili into bowls while it’s hot. I garnish each bowl with fresh chopped cilantro. This adds a nice pop of color and freshness. Enjoying this dish makes me feel warm and satisfied! To perfect your chili, you can adjust the spice level. If you want it hotter, add more chipotle peppers. Start with a little, and taste as you go. If you prefer it milder, reduce the chipotle or add a bit of sugar to balance the heat. Ensure your sweet potatoes are tender. To check, pierce them with a fork. They should be soft but not mushy. If they need more time, let the chili simmer a bit longer. For sautéing vegetables, use medium heat and olive oil. This heat allows the onions and bell peppers to cook evenly. Stir them often to avoid burning. To reduce cooking time, chop your sweet potatoes into smaller cubes. The smaller pieces cook faster and blend well with other ingredients. Pair your chili with crusty bread or tortilla chips. These add texture and flavor. You can also serve it with a dollop of sour cream or avocado for creaminess. For presentation, serve the chili in deep bowls. Garnish with whole cilantro leaves on top. This adds a pop of green and makes the dish look vibrant. Pro Tips Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even cooking and a sweeter flavor. Red or orange-fleshed varieties work best for this chili. Store Leftovers Properly: Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chipotle peppers or substitute with mild green chiles. Taste before serving to ensure it meets your spice preference. Add Extra Vegetables: Enhance the nutritional profile by adding more diced vegetables such as zucchini, carrots, or corn. They will add more texture and flavor to your chili. {{image_4}} You can easily change up the beans in this chili. Try using pinto beans or kidney beans instead of black beans. Each type brings its own flavor and texture. You can also swap out spices. Try using chili powder or cayenne for a different kick. These swaps keep the dish exciting and fresh. To make this chili fully plant-based, just skip the chipotle in adobo sauce that has animal products. You can add more veggies for a hearty meal. Think about adding corn, zucchini, or spinach. These veggies boost nutrition and flavor without changing the base of the chili. You can cook this chili in a slow cooker. Just sauté the veggies first, then add everything to the slow cooker. Set it on low for about 6 to 8 hours. If you want it fast, try the Instant Pot. Cook on high pressure for 10 minutes. Both methods give you a rich, flavorful dish with less effort. After making Spicy Chipotle Sweet Potato Chili, let it cool first. Place leftover chili in an airtight container. Store it in the fridge for up to five days. When reheating, use a pot over medium heat. Stir often to avoid sticking. You can also use a microwave. Heat it on high for 2-3 minutes, stirring halfway. To freeze chili, allow it to cool completely. Transfer it to freezer-safe bags or containers. Remove as much air as possible before sealing. This chili can last up to three months in the freezer. For thawing, place the container in the fridge overnight. Reheat in a pot or microwave, just as you would with refrigerated chili. In the fridge, your chili will stay fresh for about five days. If frozen, it can last up to three months. To ensure the best taste and texture, use it within these time frames. Always check for signs of spoilage before eating. You can serve this chili with several tasty sides. Here are some great options: - Crusty bread for dipping. - Tortilla chips for crunch. - A simple green salad for freshness. - Avocado slices for creaminess. - Shredded cheese or sour cream for richness. These sides enhance the chili's flavor and add fun textures. Yes, you can make this chili ahead of time. It actually tastes better after sitting for a day. The flavors meld together and become richer. Just store it in the fridge in an airtight container. Absolutely! This chili is great for meal prep. It stores well and reheats easily. You can portion it into containers for quick lunches or dinners. Just remember to keep it in the fridge for up to five days. To make this chili spicier, you can add more chipotle peppers in adobo sauce. Start with a small amount and taste as you go. You can also add hot sauce or red pepper flakes for an extra kick. Yes, this recipe is naturally gluten-free! All the ingredients used, like sweet potatoes and black beans, do not contain gluten. Just make sure any added items, like broth or toppings, are gluten-free too. Enjoy worry-free! This chipotle sweet potato chili combines bold flavors and healthy ingredients. You learned about the key ingredients, cooking steps, and tips to make it your own. Whether you prefer spice or a milder taste, there’s a version for everyone. You can enjoy this dish fresh or store leftovers easily. With simple swaps and additions, you can personalize every bowl. Try it out and discover how satisfying and fun cooking can be. Happy cooking!

Spicy Chipotle Sweet Potato Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and chipotle peppers for a spicy kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 can (15 oz) black beans, rinsed under cold water and drained well
  • 1 can (15 oz) diced tomatoes with green chilies, including juices
  • 1 bell pepper red or yellow, diced into small pieces
  • 1 large onion, chopped finely
  • 4 cloves garlic, minced into a paste
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 cups vegetable broth for added depth of flavor
  • 1 tablespoon olive oil for sautéing
  • to taste salt and freshly cracked pepper
  • to garnish fresh cilantro leaves, roughly chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped onion and diced bell pepper, sautéing until they are softened and fragrant, about 5-7 minutes. Stir occasionally to ensure even cooking.
  • Once the onion and bell pepper are tender, add the minced garlic. Sauté for an additional minute, stirring frequently, until the garlic is aromatic but not browned.
  • Introduce the diced sweet potatoes to the pot, stirring well to combine them with the sautéed vegetables. Let them cook for another 2 minutes, allowing their flavors to meld.
  • Next, pour in the diced tomatoes with their juices, followed by the vegetable broth, rinsed black beans, finely chopped chipotle in adobo sauce, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir everything together until well mixed.
  • Increase the heat and bring the chili to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent the chili from sticking to the bottom of the pot. The sweet potatoes should be tender and the flavors well combined.
  • After simmering, taste the chili and adjust the seasoning as needed. If you prefer more heat, add an extra pinch of chipotle or more salt and pepper to enhance the flavor profile.
  • Ladle the chili into bowls while hot and garnish generously with fresh chopped cilantro for a pop of color and freshness.

Notes

Serve with crusty bread or tortilla chips for added texture.
Keyword black beans, chili, spicy, sweet potato, vegetarian