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To make this spicy chipotle sweet potato chili, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 bell pepper (red or yellow), diced - 1 large onion, chopped - 4 cloves garlic, minced - 2 tablespoons chipotle in adobo sauce, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish If you want to change things up, here are some great swaps: - Sweet Potatoes: Use butternut squash or regular potatoes for a different taste. - Black Beans: Any beans work, like kidney or pinto beans. - Vegetable Broth: Chicken broth gives a nice flavor too if you prefer. - Chipotle in Adobo: Try smoked paprika and a little hot sauce for a milder option. - Fresh Cilantro: Parsley or green onions can be used for garnish instead. This chili packs a nutritious punch. Here’s a rough breakdown per serving (for about 4-6 servings): - Calories: 300 - Protein: 10g - Carbohydrates: 55g - Fiber: 12g - Fat: 7g This chili is not just filling; it also gives you good vitamins and minerals. Sweet potatoes add fiber and vitamin A. Black beans boost protein and iron. Enjoy this meal knowing it's both tasty and healthy! {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 bell pepper (red or yellow), diced - 1 large onion, chopped - 4 cloves garlic, minced - 2 tablespoons chipotle in adobo sauce, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish Now, peel and dice the sweet potatoes. Chop the onion and bell pepper. Mince the garlic. This prep makes cooking smooth. Heat a large pot or Dutch oven over medium heat. Add the olive oil. Once hot, toss in the chopped onion and bell pepper. Cook them until they soften, about 5 to 7 minutes. Next, stir in the minced garlic. Cook for one more minute until it smells great. Add your diced sweet potatoes to the pot. Stir everything together well. Pour in the diced tomatoes, vegetable broth, black beans, chipotle, cumin, smoked paprika, oregano, salt, and pepper. Mix it all up. Bring the chili to a boil. Then, lower the heat. Cover the pot and let it simmer for 25 to 30 minutes. Check the sweet potatoes for tenderness. Stir occasionally to avoid sticking. After cooking, taste your chili. Adjust the seasoning if needed. Add more salt, pepper, or chipotle for extra heat. Serve the chili hot, topped with fresh cilantro for a bright finish. To make this chili stand out, use fresh ingredients. Fresh sweet potatoes and herbs enhance the taste. You can also roast the sweet potatoes before adding them. This adds a nice depth of flavor. If you want more spice, add extra chipotle or a pinch of cayenne. Taste as you go to find your perfect heat level. Lastly, let the chili sit for a while before serving. This allows the flavors to meld beautifully. Enjoy the bold flavors and warm spice! When making Spicy Chipotle Sweet Potato Chili, avoid these common mistakes: - Not peeling sweet potatoes: The skin can add a bitter taste. - Skipping the spices: They boost flavor. Don't leave them out! - Overcooking the garlic: It can turn bitter. Cook it just until fragrant. - Not tasting: Always taste as you go. Adjust seasoning as needed. If you like heat, here are ways to amp up the spice: - Add more chipotle: Increase the amount of chipotle in adobo sauce. Start with an extra tablespoon. - Use fresh jalapeños: Dice them and toss them in with the onions. - Try cayenne pepper: Sprinkle in some cayenne for a different heat profile. - Top with hot sauce: A dash of your favorite hot sauce can add a nice kick. Serve your chili with these tasty ideas: - Cornbread: The sweetness pairs well with the chili's heat. - Tortilla chips: Crunchy chips add texture. Serve them on the side. - Sour cream: A dollop cools down the spice. - Avocado slices: Creamy avocado balances the chili's heat. - Fresh cilantro: Garnish with cilantro for a fresh touch. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, unblemished sweet potatoes for the best texture and flavor. Avoid those with soft spots or blemishes. Adjust the Heat: If you’re sensitive to spice, start with half the amount of chipotle in adobo sauce and gradually add more to taste. Meal Prep Friendly: This chili can be made in advance and freezes well. Store in airtight containers for up to 3 months for a quick meal later. Garnish for Freshness: Don't skip the fresh cilantro garnish—it adds a burst of freshness that balances the chili's richness. {{image_2}} This chili is already vegetarian and vegan! It uses sweet potatoes, black beans, and veggies. These ingredients give it great taste and texture. You can also add more beans or different veggies. Try corn, zucchini, or carrots for extra color and flavor. If you want meat, ground beef or turkey works well. Brown the meat before adding the onions and bell peppers. This adds a rich flavor. For a smoky twist, add some diced smoked sausage. Just remember to adjust the cooking time. Good news! This chili is naturally gluten-free. Just check that your broth is gluten-free if you are buying it. You can also serve it over rice or quinoa for a filling meal. Enjoy it without worry! After enjoying your spicy chipotle sweet potato chili, let it cool first. Divide the chili into airtight containers. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. To reheat the chili, pour it into a pot. Heat over medium heat until warm. Stir it often to prevent sticking. You can also use the microwave. Transfer it to a microwave-safe bowl and heat in short bursts. Stir between each burst for even heating. To freeze the chili, use freezer-safe containers. Leave some space at the top for expansion. It will stay fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it before serving for the best taste. Yes, you can use fresh tomatoes. Use about four medium-sized tomatoes, chopped. Add a bit of water to keep it juicy. Fresh tomatoes add a bright flavor. Just remember to cook them down a little longer. This chili has a nice kick. The chipotle in adobo sauce gives it heat. If you like it spicier, you can add more chipotle. You can also add hot sauce or fresh jalapeños for extra spice. Taste as you go to find your perfect heat level. You have many great options! Here are some ideas: - Cornbread: Sweet, fluffy cornbread pairs well. - Rice: Serve it over white or brown rice for a filling meal. - Tortilla Chips: Crunchy chips are great for dipping. - Avocado: Sliced avocado adds creaminess and cools the heat. - Sour Cream: A dollop of sour cream or yogurt balances the spice. Feel free to mix and match these options to suit your taste! This blog post covers everything to make Spicy Chipotle Sweet Potato Chili. You learned about the ingredients, substitutions, and nutrition. The step-by-step guide gives clear prep and cooking methods. I shared tips to enhance flavor and avoid common mistakes. Plus, you found ways to modify the chili for different diets. Remember to store leftovers properly for future meals. With this knowledge, you can create a tasty dish that fits your style. Enjoy making chili your own!

Spicy Chipotle Sweet Potato Chili

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

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 bell pepper red or yellow, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chipotle in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5-7 minutes).
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced sweet potatoes to the pot and stir to combine.
  • Pour in the diced tomatoes with their juices, vegetable broth, black beans, chipotle in adobo, cumin, smoked paprika, oregano, salt, and pepper. Stir well to incorporate all ingredients.
  • Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until sweet potatoes are tender. Stir occasionally to prevent sticking.
  • Taste and adjust seasoning, adding more salt, pepper, or chipotle if you prefer more heat.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the heat by adding more chipotle if desired.
Keyword chili, spicy, sweet potato, vegetarian