Have you ever had sweet potato chili?

It’s. So. Good.

I know that I’ve already shared my amazing three bean chili recipe, but my sweet potato chili has an extra boost of flavors and textures that make it totally different from the original!

I could seriously eat this chili every week! It takes hardly any effort and is always highly satisfying. I even think it tastes better as lunch the next day when all of the juices have really fused together.

Sweet potato chili is still a savory dish so you’re going to find chili powder, cumin, and those hearty, filling flavors from the veggies and black beans.

The sweet potatoes, however, give the dish a softer, more sugary quality that can only be complemented by cinnamon and nutmeg. Yes, there’s cinnamon in my chili and it’s amazing!

Finish it off with a tiny kick of cayenne and you’ve got a party in your mouth!

I can’t explain how it all works together, but it does! You can taste each individual spice, yet they all blend together perfectly!

I love that the sweet potatoes always retain their trademark sweetness while also taking on the flavors surrounding them. They get along with everyone!

And I only share recipes here that my whole family will eat so trust me when I say that this is a crowd pleaser! Both of my children ask for seconds and my husband helps himself to thirds! Add some fresh-baked cornbread muffins (no shame in a box mix) and you have an easy, delicious meal any day of the week!

How do you like your chili? Tell me in the comments!

If you’re obsessed with sweet potatoes like I am, you’ll love these recipes: sweet potato enchilada casserole, sweet potato and kale soup, and one pan veggies with sausage!

Talk to you soon!

Print Recipe

Sweet Potato Chili

Servings

Ingredients

• 1 tbsp olive oil
• 2 large sweet potatoes chopped
• 1 green bell pepper chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 15oz cans black beans
• 2 15oz cans diced tomatoes
• 1/2-1 cup vegetable broth
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 tbsp chili powder
• 1 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp nutmeg

Servings Ingredients 1 tbsp olive oil 2 large sweet potatoes chopped 1 green bell pepper chopped 1 yellow onion diced 2 cloves garlic minced 2 15oz cans black beans 2 15oz cans diced tomatoes 1/2-1 cup vegetable broth 1 tsp sea salt 1 tsp ground pepper 1 tbsp chili powder 1 tsp cinnamon 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp nutmeg

Instructions

1. Heat olive in a Dutch oven on medium heat.
2. Cook the sweet potatoes, bell peppers, and onions in the Dutch oven for 5 minutes, stirring occasionally. Add the garlic and cook for 3 more minutes.
3. Add black beans, diced tomatoes, broth, and spices and bring to a boil. Add more or less broth depending on how much liquid you like in your chili.
4. Place cover on Dutch oven, turn the heat down to low, and let your chili simmer for 30 minutes. Sweet potatoes should be tender when done.
5. Enjoy hot with a side of cornbread!

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