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sweet potato chili

Delicious Sweet Potato Chili

A hearty, plant-based chili featuring roasted sweet potatoes, black beans, and warming spices simmered in a rich tomato broth—perfect for cozy dinners and healthy comfort food.
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Préparation 15 minutes
Cuisson 40 minutes
Temps total 55 minutes
Portions: 6 bowls
Plat: Dinner
Cuisine: American, Vegetarian
Calories: 280
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder adjust to taste
  • 1 can (15 oz) diced tomatoes undrained
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans drained and rinsed
  • salt and pepper to taste

Équipement

  • Large Pot
  • Baking Sheet

Préparation
 

  1. Preheat oven to 400°F (200°C). Peel and cube sweet potatoes, then toss with olive oil on a baking sheet.
  2. Roast sweet potatoes for about 25 minutes, stirring halfway, until tender and slightly caramelized.
  3. Meanwhile, heat olive oil in a large pot. Sauté onion for 5 minutes until translucent.
  4. Add garlic, smoked paprika, cumin, and chili powder. Cook for 30 seconds until fragrant.
  5. Stir in diced tomatoes and vegetable broth. Bring to a gentle simmer for 5 minutes.
  6. Add roasted sweet potatoes and black beans. Stir gently to combine.
  7. Season with salt and pepper. Cover and simmer for 10 minutes to meld flavors.
  8. Taste and adjust seasoning. Serve hot with optional toppings like cilantro, avocado, or lime wedges.

Notes et conservation

For a creamier texture, blend half the soup before serving. Leftovers reheat well and can be frozen for up to 3 months.