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Sweet Potato Chipotle Chili

A hearty, complex chili that’s sure to warm you up.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Keyword: fall recipes, gluten-free, main courses, Mexican, soups, vegan, vegetarian
Servings: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 2 sweet potatoes, peeled and cut into ½-inch pieces
  • 2 14.5-oz cans diced tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 2 chipotle peppers in adobo sauce
  • 1 4-oz can green chiles
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 cups vegetable broth

Garnish (optional)

  • Fresh jalapeno, avocado, green onions, sour cream, cheese... choose your own adventure!

Instructions

  • Heat oil in large stock pot over medium heat. Add onions and bell peppers; cook for 5 minutes or until onions and peppers start to soften, stirring occasionally. Add garlic; cook for one minute.
  • Add sweet potatoes and cook for about 8 minutes, still stirring occasionally. Add remaining ingredients and bring to a boil. Reduce to medium-low and simmer until chili reaches desired consistency, about 20 minutes.
  • Ladle into bowl, garnish and serve.