The Tale (and Tiny Failures) of My Sweet Potato Chili

If you’ve ever found yourself staring at a couple of sweet potatoes and a can or two of beans, hungry but too tired to make something fancy—well, friend, that’s how this Sweet Potato Chili became a weeknight hero in my kitchen. Honestly, I first cobbled this together on a chilly Wednesday with about four ingredients and a whiff of desperation. But it’s since become my answer to the “what in the world do I make tonight” dilemma. The first time I served this, my brother said, “Hey, is this soup or chili or what?” Still not sure, but it’s delicious either way. (And funnily enough, every time someone new tries it, they end up asking for seconds or the recipe… possibly both.)

Why You’ll Probably Fall for This

I make this when the weather gets snippy and I need a bowl of coziness. My family goes absolutely bonkers for it, especially my mum who swears it’s the only way she’ll eat sweet potatoes now (which may or may not be a dig at my past sweet potato brownies experiment—never again). It keeps everyone full AND uses up stuff lurking in the pantry. Also, it’s one-pot magic and, unless you’re a chili purist, you won’t even miss the meat. Oh, and it’s great for those evenings when I can’t really be bothered to chop things too small.

What’s In It—And What I Sometimes Swap

2 medium sweet potatoes, peeled and cubed (Or don’t peel them. I sometimes leave the skin on—less work, extra fiber!)
1 big onion, chopped (Red or yellow. I’ve grabbed shallots once or twice. It still worked!)
3 cloves garlic, minced
1 bell pepper, diced (Red is nice but green works. Sometimes I use frozen, straight from the bag.)
1-2 cans beans, drained & rinsed (Black beans are my favorite, but kidney or pinto do the trick. My gran insisted on Goya, but honestly, any brand will do.)
1 can diced tomatoes (Fire-roasted ones give extra oomph, but I’ve used regular, or even the crushed stuff in a pinch.)
1-2 cups veggie broth (Sometimes I just use water mixed with bouillon cubes. Works a treat.)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika (It’s okay to skip if you’ve run out, but it’s extra good.)
1/2 teaspoon salt—or to taste
Black pepper
A handful of corn (Optional, but I like a touch of sweetness, and it looks cheery!)
Olive oil—or whatever you fancy for sautéing

How I Throw This Together (with an Occasional Detour)

Heat a splash (just swirl it, you know?) of olive oil in a big-ish pot, medium heat. Toss in the chopped onions and bell pepper. Let them soften for about 5–7 minutes while you stir and maybe hum a little.
Add the garlic—don’t let it burn, or it gets bitter, ask me how I know. Toss in the chili powder, cumin, smoked paprika, salt, and a little black pepper. Stir till it all smells toasty, like you want to eat it now (don’t—yet).
Now the sweet potatoes go in. Give it all a good mix. Add in your tomatoes, beans, corn if you’re using, and enough broth to just cover everything.
This bit always looks questionable—kind of orange and chunky, but stick with it!
Bring it to a boil, then drop the heat to low and let it simmer. Lid on, for about 25–30 minutes. Check it now and then—as soon as a fork can glide through the sweet potatoes without much fuss, you’re golden.
This is where I usually sneak a taste (in the name of “seasoning”). If it needs more salt or spice, now’s the time. Or just add a squeeze of lime, which I think makes it sing. Or don’t—your kitchen, your rules.
Done! Grab bowls and ladle it up, maybe with toppings. If for some wild reason you feel fancy, a dollop of Greek yogurt, shredded cheese, or sliced green onions is brilliant. Or all three—no judgment.

Little Notes I Jotted Down

If you cube the sweet potatoes too tiny, they kind of disappear into the sauce. Not the end of the world, but chunkier bits feel heartier.
Actually, I find the flavors really get better if it sits in the fridge overnight—so make extra!
I’ve skipped the smoked paprika before and, honestly, nobody noticed (but I missed it a bit).
Learning the hard way: If you want to freeze it, wait until it’s cool. Otherwise, you get chili icebergs. Not ideal.
Sometimes I toss in spinach or kale right at the end for extra green points.

Experiments (Some Good, One Not-So-Much)

Once tried adding cocoa powder (I saw it on Minimalist Baker’s Red Lentil Chili). It was… odd. Maybe less is more.
I swapped out the beans for lentils. The texture was good but needed way more liquid. Worth a shot if you’re out of beans.
Smoked tofu as a topping. Not bad, but my dad asked, “Is this cheese?” So maybe stick to the classics if you’ve got traditionalists round.

Do You Need Fancy Equipment? Nah, But It Helps

A big saucepan or Dutch oven is ideal—I use my trusty old Le Creuset for this (which I found on sale, score!), but any decent soup pot will do. Don’t have one? Use whatever you’ve got, just keep an eye it doesn’t splosh over the sides. If you want to get wild and use an Instant Pot, Serious Eats has good tips.

Keeping It Fresh (or Trying To)

Honestly, in my house, this chili rarely lasts longer than a day! But if you’ve got a crowd with more self-control, it keeps in an airtight container in the fridge for about 3 or 4 days. Freezes well too, just let it cool first—as mentioned above, I once froze it warm and spent forever chiseling it out.

How We Chow Down On This

In our weird little tradition, we eat this with hunks of cornbread (or, if I’m honest, whatever bread is about to go stale). It’s also good over rice—my friend Jamie claims that’s the “correct” way, but hey, no rules here. Little grated cheese on top? Always. Sometimes Fritos, just for that old-school Texas vibe.

Things I’ve Learned The Hard Way (“Pro” is Pushing It)

I once tried rushing the simmer step and regretted it because the potatoes were oddly crunchy and the sauce was runnier than I’d like. Actually, since then, I just give it time and (try to) be patient.
I over-salted once, thinking the beans would soak it up. Spoiler: they didn’t. Start slow with salt.
If your pot’s too hot when you add the spices, they can scorch and taste kind of… dusty. Lower heat is your friend here.

Real Questions I’ve Gotten (and Honest Answers)

Can I make this in advance? Honestly, I think it tastes even better the next day. Something magic happens overnight. Just reheat gently and maybe add a splash of broth if it’s thick.

Is this spicy? Not really, unless you pile on the chili powder. I add hot sauce at the table so everyone can choose—because my mum refuses to eat “too fiery” food, bless her.

Can kids eat this? Oh, for sure. Unless they have strong anti-sweet potato feelings (my niece does, but then she picks hers out, so eh…)

Do I have to peel the sweet potatoes? Nope! Sometimes I’m too lazy (or the peeler’s gone walkabout), so I just scrub and chop them up, skins on. Adds “rustic charm”—that’s my excuse, anyway.

One last thing—don’t stress if it doesn’t look like the pictures you see online. Real food is messy. And tasty! If you want to geek out on chili history, Chili Pepper Madness is a fun deep dive (just don’t blame me when you lose an hour there).

Sweet Potato Chili