Go Back
You will need two large sweet potatoes. Peel them and cut them into cubes. Sweet potatoes add a nice sweetness and texture to the chili. They are also packed with vitamins and minerals. For a hearty base, use two cans of beans. One can should be black beans, and the other should be kidney beans. Rinse and drain them before adding. You will also need one 28-ounce can of diced tomatoes, including the juices. This will give your chili a rich flavor. To make your chili pop, gather some spices. You will need one tablespoon of ground cumin, one tablespoon of smoked paprika, and one teaspoon of chili powder. Additionally, use two tablespoons of minced chipotle peppers in adobo sauce. Adjust this amount to match your spice preference. You will also need a medium onion and three garlic cloves. Chop the onion and mince the garlic. A red bell pepper adds color and sweetness. Use two tablespoons of olive oil to sauté the veggies. Finally, have four cups of vegetable broth ready. Don’t forget salt and pepper to taste. For garnish, fresh cilantro and avocado slices make great toppings. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 chopped onion and 1 chopped red bell pepper. Sauté them for about 5 minutes, until they soften. This step builds a great flavor base for your chili. Next, stir in 3 minced garlic cloves, 2 tablespoons of minced chipotle peppers, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, and 1 teaspoon of chili powder. Cook this mixture for another 2 minutes until everything smells amazing. Now it’s time to add the stars of the show! Toss in 2 large sweet potatoes, peeled and cubed. Then, add 1 can of diced tomatoes, 15 oz of black beans, and 15 oz of kidney beans, all rinsed and drained. Pour in 4 cups of vegetable broth and stir everything together. Make sure all the ingredients are well mixed. Bring the chili to a boil. Once it bubbles, lower the heat to let it simmer. Leave it uncovered for about 30 minutes. This will allow the sweet potatoes to become tender and soak up the flavors. After 30 minutes, taste your chili and season with salt and pepper to your liking. Let it simmer for another 5 minutes. This extra time helps all the flavors blend perfectly. When you’re ready to serve, ladle the chili into bowls. For a pop of freshness, garnish with chopped cilantro. You can also add slices of avocado on top for creaminess. For an extra touch, drizzle a bit of olive oil or lime juice over the chili. This dish looks great and tastes even better! To adjust the heat in your chili, start with less chipotle pepper. You can use just one tablespoon to begin. Taste the chili while it simmers. If you want more heat, add more chipotle. You can also try adding a pinch of cayenne pepper for a different kick. Remember, it's easier to add heat than to take it away. If you don't have sweet potatoes, regular potatoes work well. You can swap black beans with pinto beans for a different flavor. Use diced tomatoes with green chilies for extra zing. If you’re out of cumin, try coriander instead. These swaps keep the chili tasty without losing the fun. This chili is perfect for meal prep. Make a big pot on the weekend and store it in the fridge. It tastes even better the next day as the flavors blend. You can freeze leftovers in airtight containers for up to three months. Just thaw and reheat when you crave a warm meal. Pro Tips Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chipotle peppers or use only a small amount of the adobo sauce. Enhance the Flavor: Allow the chili to sit for a few hours or overnight in the refrigerator to let the flavors meld together even more before serving. Make it Creamy: For a creamier texture, blend a portion of the chili after cooking and then stir it back into the pot. Garnish Creatively: Besides cilantro and avocado, try topping with shredded cheese, sour cream, or lime wedges for added flavor and texture. {{image_2}} You can boost the protein in your Chipotle Sweet Potato Chili. Adding cooked chicken or turkey gives it a nice texture and flavor. For a meat-free option, try adding firm tofu. Simply cube the tofu and sauté it with the veggies. This chili is already vegetarian, but you can make it vegan by ensuring all ingredients are plant-based. Use vegetable broth if you want to keep it vegan. You can also skip the avocado or use a plant-based sour cream for a creamy finish. To make your chili even tastier, add fresh herbs like oregano or thyme. You can also mix in corn for sweetness and crunch. A squeeze of lime juice before serving brightens the flavors. For extra heat, toss in more chipotle peppers or some jalapeños. Enjoy experimenting! After you make your chipotle sweet potato chili, let it cool. Transfer it to an airtight container. Store it in the fridge for up to five days. This chili tastes even better the next day! The flavors blend nicely overnight. You can freeze your chili for later. Put it in a freezer-safe container. Leave some space at the top for expansion. It will last up to three months in the freezer. To use it, just thaw it overnight in the fridge. Reheat your chili on the stove or in the microwave. If using the stove, pour it into a pot. Warm it on low heat, stirring often. If using the microwave, heat in short bursts. Stir between each burst. Make sure it warms evenly. You may want to add a splash of vegetable broth if it looks thick. Enjoy your delicious chili again! Chipotle Sweet Potato Chili is a warm and hearty dish. It combines sweet potatoes, beans, and spices. The chipotle peppers give it a nice kick. This chili is not just tasty; it's also healthy. You can enjoy it as a meal or a side dish. To heat up your chili, add more chipotle peppers. You can also use hot sauce. Red pepper flakes are another great option. Start with small amounts and taste as you go. This way, you can find the right heat for your taste. Yes, you can use other beans! Great choices include pinto beans or white beans. They will blend well with the sweet potatoes. Just make sure to rinse and drain them first. Feel free to mix and match your favorites! This chili pairs well with rice or cornbread. You can also serve it with tortilla chips for crunch. A fresh salad adds a nice touch too. Top it off with avocado slices or fresh cilantro for extra flavor. Chipotle Sweet Potato Chili can last up to five days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, consider freezing it. It can last up to three months in the freezer! In this post, we explored making Chipotle Sweet Potato Chili. We covered key ingredients like sweet potatoes, beans, and spices. I shared step-by-step cooking instructions for perfect chili. You learned tips for customizing heat levels and meal prepping. Final thoughts: This chili is easy to make and full of flavor. It’s perfect for any meal. Enjoy your cooking and share this tasty dish with friends!

Spicy Chipotle Sweet Potato Chili

A hearty and flavorful chili made with sweet potatoes, beans, and a kick of chipotle heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes (with juices)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons chipotle peppers in adobo sauce, minced (adjust to taste)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • to taste avocado slices (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until they become soft, about 5 minutes.
  • Stir in the minced garlic, chipotle peppers, cumin, smoked paprika, and chili powder. Cook for an additional 2 minutes until fragrant.
  • Add the cubed sweet potatoes, diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth to the pot. Stir to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the sweet potatoes are tender.
  • Season the chili with salt and pepper to taste, and let it simmer for another 5 minutes for flavors to meld.
  • Serve hot, garnished with fresh cilantro and avocado slices on top.

Notes

Serve in rustic bowls and drizzle with olive oil or lime juice for extra flavor.
Keyword chili, healthy, spicy, sweet potato, vegetarian