This sweet potato bean chili is the ULTIMATE comfort food! It’s warm, delicious, and super easy to make! What are you waiting for? 🙂
Comfort food is one of my favorite things on this earth. The only thing that might rank higher is puppies. But that’s just cuz they’re too cute. 😉 Other than that, there’s really nothing better than comfort food.
This sweet potato bean chili is the ULTIMATE comfort food. It’s warm, soupy, and so delicious! What more could you want from comfort food?
I’ve been making and eating this chili since I was like 12 years old. It reminds me of home and family time spent around the table. 😉 (Does anyone else have a food that reminds you of the same thing?)
This chili is so delicious but I have a few secrets that make it that way! Here they are:
Beans
You may think that all beans are equal! But, don’t be fooled! They aren’t! In this recipe especially, it matters what beans you use. I have found that black beans and red beans work best. Both of those have great earthy tones that work great with the sweetness of the sweet potatoes.
Seasoning
This is where the magic happens! Without spices, chili can be pretty boring. That’s why I add smoked paprika, cumin, garlic powder, salt, and cinnamon. Yep, cinnamon! I know it sounds kinda unconventional but it’s the way to go because it adds a greatly earthy tone to the chili! You just have to be careful with how much you put in.;) Cinnamon has a pretty powerful flavor so a lot goes a long way.
Liquids
The liquids of chili are more important that you would think. I have found that equal parts broth, chicken or vegetable, and water makes for the perfect liquid in a chili.
Every good chili has a little bit of tomato in the base. Instead of going through the whole process of using fresh tomatoes, I just use a can of salsa. It’s easy and it has a wonderful boost of flavor!
Sweet Potato Bean Chili Recipe
AuthorbasilanddillDifficultyBeginnerDice your onion into small cubes and sweet potato into medium sized cubes. Pour a little bit of oil into a large pot and add in the diced onion. Turn the heat up to medium high. Once the onions have been cooking for about 5 minutes, add in the salt, cumin, smoked paprika, and garlic powder, and mix. Cook for a few more minutes/until the onions have softened and caramelized.
Next, add in the sweet potato cubes into the pot with the onions and mix. (If necessary, add a little bit more oil so the spices can cling to the sweet potatoes.) Cook that mixture for a few minutes. Turn the heat down to medium, and pour in the chicken stock, water, salsa, and beans. (Make sure to halfway drain the beans before hand.)
Mix the chili and cover with a lid. Let it simmer until the sweet potatoes are soft when punctured with a fork/knife. When they are soft your chili is ready!. Pour into a bowl, and top with cilantro, avocado, sour cream, and or cheese. Enjoy! <3
Ingredients
Directions
Dice your onion into small cubes and sweet potato into medium sized cubes. Pour a little bit of oil into a large pot and add in the diced onion. Turn the heat up to medium high. Once the onions have been cooking for about 5 minutes, add in the salt, cumin, smoked paprika, and garlic powder, and mix. Cook for a few more minutes/until the onions have softened and caramelized.
Next, add in the sweet potato cubes into the pot with the onions and mix. (If necessary, add a little bit more oil so the spices can cling to the sweet potatoes.) Cook that mixture for a few minutes. Turn the heat down to medium, and pour in the chicken stock, water, salsa, and beans. (Make sure to halfway drain the beans before hand.)
Mix the chili and cover with a lid. Let it simmer until the sweet potatoes are soft when punctured with a fork/knife. When they are soft your chili is ready!. Pour into a bowl, and top with cilantro, avocado, sour cream, and or cheese. Enjoy! <3
Notes
- Vegan/Vegetarian: Swap the chicken broth for vegetable broth. (Don’t swap with water)
- If you want to add meat, I find that adding shredded chicken when you pour in the beans is the best time!