Chipotle Sweet Potato Chili is a spicy, rich dish with hints of sweetness thanks to all the sweet potatoes in it. Make a delightful dinner or work lunch.
With a few chipotle peppers in adobo sauce hanging out in the fridge, a cold front moving in and a desire to make something that would be absolutely delightful for lunch, this chili was born. The marriage of spicy, sweet, rich and lots of veggies in this is wonderful.
While I think you should absolutely try this, this isn’t for everyone.
If you aren’t a fan of spicy dishes, don’t make it. If you can’t take a little heat, don’t make it. And, especially, if you think chili has to have meat, don’t make it.
Okay, if you are still interested, let me tell you a little more.
Chipotle Sweet Potato Chili is vegan. It’s also easy to make and heats up really well. I packed this in bowls for lunch all week. What I especially loved was the contrast of the smoky, spicy chipotle peppers and the sweet chunks of sweet potato. Delightful.
No sad work lunch when you have this to enjoy. Top it with red onions, diced avocado, diced tomato, shredded lettuce or even cheese (if you eat dairy or have a vegan alternative you love).
Making Chipotle Sweet Potato Chili
Start by preparing your veggies — the onions need to be diced, the garlic minced and the sweet potatoes diced too. Oh, and the chipotle peppers need to be chopped finely as well.
Cook the onions in oil until they begin to brown. Add the garlic and chipotle peppers (and adobo sauce) to the pan and cook briefly. Then add the sweet potatoes, stirring to coat them.
Finally, add the remainder of the chili ingredients and cover it. Let it boil, mix and mingle for a bit until those sweet potatoes are nice and tender. Check the seasonings (by tasting it!) and you’re all set.
Serve with whatever toppings you want.
Then dig in. Yummy.
- 1 tbsp olive oil
- 1 sweet onion, peeled and diced
- 2 cloves garlic, minced
- 2 chipotle peppers from a can of chipotle peppers in adobo, (available in most supermarkets), finely chopped
- 1 tbsp abode from can of chipotle peppers
- 1 lb sweet potato, cut into a 1/2-inch dice
- 1 28-oz can tomato puree
- 1 14.5 oz-can diced tomatoes with chilis
- 2 15-oz cans kidney beans, drained and rinsed
- 1 1/2 tsp cumin
- 1 tsp kosher salt, plus more to taste
- 1 cup frozen corn
- 1 cup vegetable stock
- In a large, heavy pot, heat the oil over medium heat.
- Add the onion to the pot and cook, stirring occasionally, for 8-10 minutes, until beginning to brown. Add the garlic, chipotle peppers and adobo sauce to the pot and stir well to combine.
- Add the sweet potato to the pot and stir well to coat with the mixture. Pour in the tomato puree, diced tomatoes (don't drain!) and kidney beans. Stir together, adding the cumin and salt as well.
- Reduce the heat to low and cover. Simmer for 50 minutes to 1 hour, until the sweet potatoes are fork tender.
- Stir in the corn and vegetable stock. Stir well. Cover and cook for an additional 5-10 minutes, until the corn is hot.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.