There’s nothing like a big bowl of chili to warm you up on a cold, windy day, and this Chipotle Sweet Potato Chili is pure comfort in a bowl. Cozy, smoky, a little spicy, and full of hearty veggies, this recipe is perfect for meal prep or a simple weeknight dinner.
I only started eating chili a couple of years ago, and wow, have I been missing out! This version is the one that made me fall in love with it, balanced, flavorful, and endlessly customizable. Whether you’re snowed in or just craving something that feels like a hug, this one’s for you.
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How to Customize This Chipotle Sweet Potato Chili
Not a fan of sweet potatoes?
You can swap them for baby Dutch yellow potatoes, which hold up beautifully in soups and stews. Or try butternut squash, pumpkin, or kabocha squash for a similar hearty feel with a slightly different flavor.
Add more veggies:
Mix and match based on what’s in your fridge. Here are a few great add-ins:
- Corn
- Green beans
- Peas and carrots
- Red, orange, or yellow bell peppers
- Jalapeño or serrano pepper (for extra heat!)
- Spinach, kale, or Swiss chard
- Zucchini or yellow squash
- Fresh cilantro for garnish
If you’re blending part of your chili for that creamy-thick texture, remember that not all veggies puree well (like zucchini or cauliflower). Feel free to cook those separately and stir them in at the end for a chunkier texture.
Ingredients
- 1 tablespoon olive oil or oil of your choice)
- 1 green onion, white ends and green part separated
- 1 clove garlic, minced
- 1 sweet potato, chopped into small chunk, or Dutch yellow potatoes
- 1 (15-ounce) canned diced tomatoes
- 1 1/2 cups broth, or water
- 1 cup water
- 1 teaspoon chipotle powder (use 1/2 tsp for less heat)
- 1/2 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 1 green bell pepper, chopped
- 1 (15-ounce) canned pinto beans, rinsed and drained, or beans of your choice
- 1 lime or lemon, juiced, optional
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How to Add Protein
The pinto beans give this vegan chili its hearty texture and plant-based protein — but you can easily switch things up:
- Black beans, chickpeas, kidney beans, or white beans all work great.
- For extra flavor, pan-sear tofu before adding it in.
- If you’re not vegan, ground turkey, chicken, or beef make delicious swaps.
Pro tip: If using ground meat, brown it first with the onions before adding the other ingredients for more depth of flavor.
How to top this chili
Toppings can completely transform your bowl of chili! Try one or a mix of these:
- A fried egg on top for bonus protein
- Sliced green onion
- Crumbled tortilla chips
- Shredded cheese or dairy-free cheese
- Cilantro or radishes
- Avocado slices
- Sour cream or Greek yogurt (or a vegan alternative)
How to Add Volume or Double the Recipe
Need to feed more people or stock your freezer?
- To double: Double all ingredients but reduce the total liquid by 1–2 cups. You may need to cook it in two pots.
- To bulk it up: Add an extra can of beans or a cup of diced veggies. If you eat meat, stir in extra cooked protein.
- Serve with cornbread, crusty bread, or a green salad for a complete meal.
How to Store and Reheat
This chili lasts up to 4 days in the fridge and actually tastes better after a day or two as the flavors develop.
To store longer, freeze for up to 6 months in airtight containers. Reheat on the stove or in the microwave until steaming hot.
FAQs
Yes! For the slow cooker, sauté the onion and garlic first, then add all ingredients and cook on low for 6–8 hours. For the Instant Pot, cook on manual high pressure for 10 minutes, then let it naturally release.
It has a gentle smoky heat from the chipotle powder, but you can easily tone it down by using just ½ teaspoon or skipping the chili powder.
Definitely. This chili freezes beautifully for up to 6 months. Let it cool before freezing in single portions for easy grab-and-go meals.
Yes — simply sauté the onion and garlic in a splash of broth or water instead of oil.
It’s perfect with cornbread, tortilla chips, rice, or a simple green salad on the side.
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