Sweet potatoes weren't native to Mexico until 1519—Spanish conquistadors accidentally created this fusion chili by bringing them from Peru.
Sweet Potato Chili
Dive into a bowl of cozy with this delightful Sweet Potato Chili, where tender sweet potatoes blend perfectly with hearty beans and a symphony of spices. This warming dish not only packs a punch of flavor but also brings a touch of sweetness that will keep you coming back for more. Perfect for chilly nights or anytime you crave a satisfying meal, this chili is sure to become a favorite!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 medium green bell pepper, diced
- 1 medium carrot, chopped
- 1 medium celery, chopped
- 1 cup corn (240 ml)
- 3 cloves garlic, grated
- 1 medium onion, chopped
- 2 medium sweet potatoes, peeled and chopped
🫙Pantry Staples(3)
- 1 can kidney beans, drained and rinsed
- 2 tbsp extra virgin olive oil (30 ml)
- 4 cups vegetable broth (960 ml)
🧂Spices & Seasonings(4)
- black pepper
- 2 tsp chili powder (10 ml)
- 1 tsp ground cumin (5 ml)
- salt
📦Other(2)
- 1 can canned tomatoes
- Chipotle powderoptional
👨🍳 Instructions
- 1
Chop the carrot, onion, and celery and add them to a large pot with warm extra virgin olive oil.
- 2
Fry at medium to low heat for about 10 minutes until the veggies start to sweat.
- 3
Add grated garlic, ground cumin, and diced green bell pepper and fry for a couple of minutes, stirring often.
- 4
Peel and chop the sweet potatoes into bite-sized dice of about 3/4 of an inch or 2 centimeters.
- 5
Add diced sweet potato, canned tomatoes, drained and rinsed kidney beans, vegetable broth, chili powder, salt, black pepper, and optionally some Chipotle powder to the pot.
- 6
Stir and simmer for 45 minutes or until the potatoes are very tender.
- 7
Add corn around the 35 minute mark and remember to stir occasionally so that the chili doesn't stick to the pan.
- 8
Taste and adjust for salt before serving.
💡 Pro Tips
- ✓Dice sweet potatoes to exactly 3/4 inch (2cm) because smaller pieces will break down into mush while larger pieces won't cook through in the 45-minute simmer time.technique3/4 inch dice
- ✓Keep your mirepoix (carrot, onion, celery) at 185-200°F during the 10-minute sweat to break down cell walls without caramelization, which would overpower the sweet potato's natural sweetness.timing185-200°F for 10 minutes
- ✓Add corn at the 35-minute mark because corn's starch content will thicken the chili naturally while maintaining texture - adding it earlier would make it mushy.timing35-minute mark
- ✓Toast your cumin and chili powder in the oil for 30-60 seconds before adding liquids to activate fat-soluble flavor compounds and increase their potency by up to 300%.technique30-60 seconds
- ✓Maintain a gentle simmer at 190-200°F rather than a rolling boil to prevent sweet potato starch from breaking down too quickly and turning your chili into a thick paste.technique190-200°F simmer
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