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Sweet Potato Chili

This sweet potato chili is a hearty stew that combines roasted sweet potatoes, black beans, and tomatoes simmered with warming spices like cinnamon and cumin. The final dish has a thick, glossy texture with a balance of sweetness, smokiness, and savory depth, topped with herbs and optional garnishes for a cozy presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • to taste salt and pepper
  • optional fresh herbs (cilantro, parsley) for garnish

Equipment

  • Baking sheet
  • Large pot
  • Mixing spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil spread on a baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized around the edges.
  2. While the sweet potatoes are roasting, heat a large pot over medium heat. Add a touch of oil and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, making the kitchen smell warm and inviting.
  4. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, letting flavors meld for 10 minutes.
  5. Once the roasted sweet potatoes are done, carefully add them into the simmering soup, along with the drained black beans, cumin, and cinnamon. Stir gently to incorporate all the flavors.
  6. Let the chili simmer uncovered for another 15-20 minutes until it thickens slightly and the flavors deepen. Season with salt and pepper to taste.
  7. Taste and adjust seasonings as needed, then ladle the hot chili into bowls. Garnish with fresh herbs if desired for a bright, herbal contrast.

Notes

Roast the sweet potatoes until caramelized for extra flavor. Adjust spice levels with additional chili powder or cayenne if you like heat. Finish with a squeeze of lime for a fresh twist.