Sweet Potato Chili

This sweet potato chili recipe quickly became a cold-weather favorite in our house. It’s hearty, spicy and full of unique flavors. The meal is simple to throw together, the longest part being chopping and dicing and chopping some more. The trade-off is a deliciously healthy and hearty chili – my favorite recipe to share!



Sweet Potato Chili

  • 2 c. chopped onions (about 2 medium)
  • 2 tbs. oil
  • 7 c. cubed sweet potatoes (about 3)
  • 1 tsp. honey
  • 1 tsp. cinnamon
  • 1 tsp. cayenne pepper
  • 2 tsp. cumin
  • 3 chopped bell peppers (red/yellow/orange)
  • 1 chopped chili pepper or jalapeño
  • 1 can (15 oz) chickpeas/garbanzo beans
  • 1 can (15 oz) red kidney beans (or any kind of bean)
  • 2 cans (15 oz) diced tomatoes
  • 1 c. water

In a large soup pot, sauté onions in the oil for about 8 min. Add cubed potatoes and spices, stir until well coated. Add remaining ingredients and simmer, uncovered, for 30 minutes, stirring occasionally. Serve chili topped with sour cream or with crackers.

*reduce cayenne and omit chili pepper to reduce spice level*

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