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To make Chipotle Sweet Potato Chili, you need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 tablespoons chipotle in adobo sauce (adjust based on spice preference) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) You can swap ingredients for different flavors or needs. - Use other beans, like kidney or pinto, instead of black beans. - If you don’t have sweet potatoes, use regular potatoes or butternut squash. - Substitute fresh garlic with garlic powder, but use less. - Replace chipotle in adobo with chili powder for less heat. - For a low-sodium option, choose low-sodium vegetable broth. Choosing fresh veggies makes your chili taste better. - For sweet potatoes, pick firm ones without soft spots or blemishes. - Choose bell peppers that feel heavy for their size and have shiny skin. - Look for onions that are dry and have no green sprouts. - Check garlic heads for firmness; avoid any that feel soft or dried out. - Buy tomatoes that are plump and have a deep color for more flavor. {{ingredient_image_1}} Start by peeling and dicing two medium sweet potatoes. Cut them into small cubes. Next, chop one medium onion and two cloves of garlic. You can use a knife or a food processor. Chop one bell pepper of any color. This adds nice flavor and color to the dish. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and garlic. Sauté them until the onion looks clear, about three to four minutes. Then, toss in the chopped bell pepper. Cook for another two to three minutes until it softens. Now, stir in the diced sweet potatoes, two tablespoons of chipotle in adobo sauce, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Add salt and pepper to taste. Cook this mix for about five minutes. Stir it often to avoid sticking. Next, add one can of diced tomatoes (with juice) and two cups of vegetable broth. Bring the pot to a boil. Once it's boiling, lower the heat to low. Cover the pot and let it simmer for 25 to 30 minutes. This step makes the sweet potatoes tender. After simmering, stir in one can of black beans that you've drained and rinsed. Let the chili heat through for five more minutes. Taste it and adjust the seasoning if needed. To get a smooth and rich texture, make sure you cut the sweet potatoes into even pieces. This way, they cook evenly. Stir the chili occasionally to keep it from burning on the bottom. If you want a thicker chili, let it simmer a bit longer with the lid off. For a creamier texture, you can mash a few sweet potato pieces before serving. To boost the taste of your Chipotle Sweet Potato Chili, consider adding lime juice. A splash of fresh lime brightens the dish and adds a zing. You can also mix in some chopped jalapeños for extra heat. If you want a smoky flavor, try using smoked sea salt instead of regular salt. This can take your chili to the next level. One common mistake is not cooking the onion and garlic long enough. Sauté them until they are soft and fragrant. This step builds a rich base for your chili. Another mistake is skipping the simmer time. Letting the chili simmer melds the flavors together, making every bite delicious. Lastly, don’t forget to taste and adjust the seasoning before serving. Garnishing can make your chili look and taste even better. Fresh cilantro adds a nice touch and bright flavor. A dollop of sour cream or Greek yogurt can balance the spice and add creaminess. You can also sprinkle some avocado on top for a rich texture. Serve with tortilla chips for crunch, or add shredded cheese for a savory finish. Pro Tips Adjust the Spice Level: If you're sensitive to heat, start with 1 tablespoon of chipotle in adobo sauce and gradually add more to suit your taste. Enhance the Flavor: Adding a splash of lime juice just before serving can brighten the flavors of the chili. Meal Prep Friendly: This chili stores well in the fridge for up to 5 days and freezes beautifully, making it perfect for meal prep. Make it Heartier: For a more filling dish, serve the chili over cooked quinoa or rice to add extra texture and nutrition. {{image_2}} This chili is already a delight for vegetarians and vegans. It has no meat. The base is full of healthy veggies. Sweet potatoes, black beans, and bell peppers make a hearty mix. You can enhance the taste by adding more beans or lentils. These add protein and flavor. For even more veggies, consider adding corn or zucchini. Both of these ingredients boost the meal's nutrition and taste. You control the spice in this dish. The chipotle in adobo sauce gives it a nice kick. If you want it less spicy, use just one tablespoon of the sauce. You can also remove the seeds from the chipotle peppers for a milder taste. Adding more diced tomatoes can help balance the heat too. If you love spicy food, try adding jalapeños or cayenne pepper. A little goes a long way, so start small. Feel free to swap ingredients based on what you have. If you don’t have sweet potatoes, regular potatoes work too. You can also use kidney beans or pinto beans instead of black beans. Each type brings a unique flavor. For a twist, try adding quinoa. It will add a nutty taste and extra texture. If you want a smokier flavor, use smoked paprika. Adjusting these ingredients keeps your chili exciting and fresh every time. To store leftovers, let the chili cool down. Once cool, transfer it to an airtight container. Make sure to seal the container tightly. Store it in the fridge for up to five days. This helps keep the flavors fresh and tasty. If you want to freeze the chili, use freezer-safe bags or containers. Allow the chili to cool completely before packing. Leave some space at the top of the container. The chili will expand as it freezes. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. For reheating, you can use the stovetop or microwave. If using the stovetop, pour the chili into a pot. Heat it over medium heat, stirring often. It should warm up in about 5-10 minutes. For the microwave, place the chili in a microwave-safe bowl. Cover it with a microwave-safe lid. Heat it for 2-3 minutes, stirring halfway through. Always check to ensure it is hot all the way through. Yes, you can make Chipotle Sweet Potato Chili ahead of time. This dish tastes even better the next day. The flavors blend well when it sits. Just let it cool and store it in an airtight container. You can keep it in the fridge for up to 4 days. You have many tasty options to serve with Chipotle Sweet Potato Chili. Here are a few ideas: - Tortilla chips for crunch - Rice or quinoa for a filling side - Cornbread for a sweet contrast - A simple green salad for freshness - Sour cream or Greek yogurt for creaminess To store chili, let it cool down first. Place it in an airtight container. You can refrigerate it for up to 4 days or freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat. Stir often to prevent sticking. You can also use the microwave. Heat it in short bursts, stirring in between. Absolutely! You can add meat to enhance the flavor and texture. Ground beef, turkey, or chicken work well. Brown the meat in the pot before adding the veggies. This adds a rich taste to your chili. Just remember to adjust the cooking time if you add meat. Cook it until it is fully done before adding the broth and veggies. This blog post covered the key steps for making Chipotle Sweet Potato Chili. We explored the ingredients and how to pick fresh veggies. I shared cooking steps to achieve the right texture, plus tips for flavor and common mistakes. You also learned about variations, storage, and FAQs. I hope you feel ready to make this dish your own. Enjoy cooking and sharing your chili with others!

Spicy Chipotle Sweet Potato Chili

A hearty and spicy chili made with sweet potatoes, black beans, and chipotle for a kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (any color)
  • 2 tablespoons chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Add the bell pepper to the pot, cooking for another 2-3 minutes until softened.
  • Stir in the diced sweet potatoes, chipotle in adobo, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
  • Add the canned diced tomatoes (with their juice) and vegetable broth, bringing it to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the sweet potatoes are tender.
  • Stir in the black beans and let the chili heat through for an additional 5 minutes. Adjust seasoning as necessary.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve with fresh cilantro and a dollop of sour cream or Greek yogurt for a creamy balance.
Keyword chili, spicy, sweet potato, vegetarian