Sweet Potato Chili
This sweet potato chili is perfect for a cool football Sunday, and feeds so many people or makes perfect leftovers. The recipe can be made vegan and gluten free, with a hint of cinnamon and a drop of hot sauce- this recipe will become a fall favorite!
Do you guys have a recipe that was the first “big” recipe that you learned to make. This recipe was kind of a big deal, because someone taught you to make it and then you just made it over and over again. Like, every time it was a night you could make dinner, you made this meal. Mine was chili. My grandmother taught me to make it. And I made it often. I was always so eager to make my grams chili for my family. What was your meal? Who taught you how to make it? Tell me!
Since my grandma taught me to make her chili, I have tweaked it to make it my own. Now this chili is definitely NOT my grams, but it starts just the same way. Sautéing garlic, onion, and peppers in a pan was the way she started her chili, and I’ve brought that into this sweet potato chili.
This chili just screams fall. There are huge chunks of sweet potatoes along with the veggies and beans to give this baby the best flavor. There is chili powder and hot sauce for that kick, but cinnamon for a little but of sweet. Cozy up on the couch with a blanket, something good on TV, and a big bowl of this and you will be all set.
- 3 cloves garlic, minced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 15-ounce can cannelini beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 can of fire roasted diced tomatoes and green chilis
- 2 cups vegetable broth
- 2 sweet potatoes, peeled and diced
- 2 tbsp hot sauce
- 1 tbsp chili powder
- 1 tsp cinnamon
- Juice of 1/2 a lime
- 1 tsp olive oil
- For topping-
- plain greek yogurt
- lime wedges
- mashed avocado
- extra hot sauce
- Heat the olive oil in a large sauce pot over medium heat.
- Add the garlic and onion and sauté until translucent, about two minutes.
- Add the red and greed bell pepper and sauté while stirring until soft, about 2-3 more minutes.
- Add both cans of beans, the can of tomatoes, and the vegetable broth to the pot. Stir well and let simmer for 5 minutes.
- Add the sweet potatoes, a few at a time, while stirring them into the mixture.
- Add the hot sauce, spices, and lime.
- Cover and let simmer on the lowest heat for at least a half an hour and up to two hours.
- Serve hot. Top with plain greek yogurt, lime, mashed avocado, and hot sauce as you wish.
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