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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, with juice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped - 1-2 chipotle peppers in adobo sauce, minced (adjust for heat preference) - 2 tablespoons adobo sauce (from chipotle can) - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional, for extra heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) You can swap some ingredients if you have allergies or preferences. If you are vegan, use vegetable broth. If you need a gluten-free option, this recipe is safe as is. For a creamier texture, try adding a dollop of sour cream or yogurt. If you can’t find chipotle peppers, you can use a bit of hot sauce instead for some heat. These ingredients create a rich, smoky flavor. Sweet potatoes add a nice sweetness and creaminess. The beans give protein and texture. The chipotle peppers bring heat and depth, making each bite exciting. {{ingredient_image_1}} 1. Heat the Olive Oil: Start by heating two tablespoons of olive oil in a large pot over medium heat. This oil helps cook the veggies and adds flavor. 2. Sauté the Onion and Bell Pepper: Add one chopped onion and one chopped bell pepper to the pot. Cook for about five minutes until the onion looks clear. This step builds a base of flavor for your chili. 3. Add Garlic and Chipotle Peppers: Now, mix in three minced garlic cloves and one to two minced chipotle peppers. Cook for one more minute. This adds a nice kick. 4. Stir in Sweet Potatoes: Toss in two diced sweet potatoes. Make sure they get mixed with the onion and garlic. This ensures each piece gets that smoky flavor. 5. Pour in Broth and Tomatoes: Next, add two cups of vegetable broth and one can of diced tomatoes (with juice). This forms the base of your chili. 6. Add Beans and Spices: Include one can of black beans, one can of kidney beans, two teaspoons of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper if you want extra heat. Don't forget two tablespoons of adobo sauce. This mix creates a rich, layered taste. 7. Season: Add salt and pepper to your liking. This is key to balancing the flavors. 8. Bring to a Boil and Simmer: Bring the chili to a boil. Once boiling, lower the heat and let it simmer uncovered for 30 to 35 minutes. Stir occasionally. This cooking time makes the sweet potatoes tender and lets the flavors blend. 9. Taste and Adjust: After simmering, taste your chili. Add more salt, pepper, or adobo sauce if needed. This final step is important to get the taste just right. 10. Serve: Ladle the chili into bowls. If you like, top with fresh cilantro for a pop of color and flavor. - Prep Time: Spend about 15 minutes getting everything ready. - Cook Time: The total cook time is about 35 minutes for the chili. - Simmering: Keep the heat low while it simmers. This helps the sweet potatoes cook through and the flavors develop. Stovetop cooking works best for this recipe. There are no oven instructions needed, as the pot does all the magic. To deepen the smoky flavor of your chili, use more chipotle peppers. Each pepper adds a touch of heat and smoke. You can also add a splash of liquid smoke for an extra boost. A hint of lime juice at the end brightens the dish and balances the flavors. For garnishes, fresh cilantro works well. It adds a pop of color and freshness. You might also sprinkle some crumbled cheese on top for richness. Avocado slices add creaminess, making each bite delightful. One pitfall to avoid is overcooking the sweet potatoes. They should be tender but not mushy. Stir the chili occasionally to prevent sticking and ensure even cooking. When adjusting heat, remember that chipotle peppers can vary in spice. Start with one pepper, then taste. You can always add more if you want more heat. If it gets too spicy, add a little sugar or honey to balance it out. Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth sweet potatoes without any blemishes for the best flavor and texture. Spice Level Adjustment: If you prefer a milder chili, start with just one chipotle pepper and taste before adding more. Meal Prep Friendly: This chili stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months, making it great for meal prep. Garnish for Flavor: Fresh cilantro not only adds a pop of color but also enhances the chili's flavor profile, so don't skip it! {{image_2}} You can easily change this chili to suit your taste. If you want to add protein, try ground turkey or chicken. For a plant-based option, use lentils or tempeh. Both options will give you a hearty meal. You can also switch the beans. Use pinto beans or chickpeas instead. This adds a new texture and flavor. For a vegan twist, skip the chipotle peppers in adobo sauce. Use smoked paprika instead to keep the smoky taste. You can customize this dish to fit your needs and still enjoy a delicious meal. Get creative by adding local ingredients from different cuisines. For a Mexican flair, toss in some corn. It adds sweetness and crunch. You can also add avocado on top for creaminess. This complements the smoky flavor well. If you want a Mediterranean touch, mix in some diced olives or feta cheese. These additions can send your chili to a whole new level. Experiment with different spices like oregano or chili powder to explore new flavor profiles. Your chili can become a global dish with just a few tweaks! To keep your Smoky Chipotle Sweet Potato Chili fresh, use an airtight container. Make sure to cool the chili to room temperature before sealing it. This way, it won’t trap steam and cause sogginess. Your chili will last in the fridge for about 4 to 5 days. For long-term storage, freezing is a great option. First, let the chili cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw the chili overnight in the fridge. To reheat, warm it on the stove over low heat or in the microwave. Stir occasionally for even heating. Add a splash of broth if it seems too thick. Enjoy your chili just like new! How can I make this chili spicier? To boost the heat, add more chipotle peppers. You can also include cayenne pepper. Start with one extra pepper and taste. Adjust it until you find your perfect level of spice. Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes. Drain and rinse them well. Add them later in the cooking process. This keeps them from getting too mushy. What dishes pair well with this chili? This chili goes great with cornbread or rice. You can also serve it with a side salad. For a fun twist, try it with tortilla chips for dipping. We covered all you need for a great Smoky Chipotle Sweet Potato Chili. I shared the essential ingredients, step-by-step cooking instructions, and how to enhance the flavor. I also included tips on common mistakes, variations for added creativity, and best practices for storing your chili. With this knowledge, you can make a tasty dish that fits your needs and preferences. Enjoy experimenting and customizing your chili to make it your own!

Smoky Chipotle Sweet Potato Chili

A hearty and spicy chili made with sweet potatoes, beans, and chipotle peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), chopped
  • 1 to 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce (from chipotle can)
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional, for extra heat)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh cilantro (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
  • Stir in the minced garlic and chipotle peppers, cooking for an additional minute until fragrant.
  • Add the diced sweet potatoes to the pot and stir well to coat with the onion and garlic mixture.
  • Pour in the vegetable broth, then add the diced tomatoes (with juice), black beans, kidney beans, ground cumin, smoked paprika, cayenne pepper (if using), adobo sauce, salt, and pepper.
  • Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, or until the sweet potatoes are tender, stirring occasionally.
  • Adjust seasoning as needed, adding more salt, pepper, or adobo sauce to taste.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

Adjust the number of chipotle peppers for desired heat level.
Keyword chili, spicy, sweet potato, vegetarian