Sweet Potato Chili

Name: Sweet Potato Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 tbsp Avocado Oil; 1 pc yellow onion (chopped finely); 3 clove cloves garlic (minced); 1 tsp Sea Salt; 1 pinch black pepper; 1 pc bay leaf; 1 pc bell pepper; 1 pc sweet potato (peeled and cut into small cubes); 1 tsp smoked paprika powder; 1 tsp sweet paprika powder; 0.5 tsp chipotle seasoning; 1 tsp cumin, ground; 1 tsp garlic powder; 0.5 cup vegetable stock; 1 can black beans, canned; 1 can kidney beans; 1 can tomato sauce; 1 tbsp tomato paste; 1 cup sweet corn; 1 pc avocado; 0.25 cup cilantro

This one-pot sweet potato chili is cozy, nourishing, and incredibly easy to make. Made with pantry staples and simple spices, it’s the kind of meal that fits perfectly into busy weeks, meal prep days, and slower evenings alike.

Prep

15m

Cook

40m

Serves

Difficulty

easy

Ingredients

Serves4

For the chili

1 tbsp Avocado Oil
1 pc yellow onion(chopped finely)
3 clove cloves garlic(minced)
1 tsp Sea Salt
1 pinch black pepper
1 pc bay leaf
1 pc bell pepper
1 pc sweet potato(peeled and cut into small cubes)
1 tsp smoked paprika powder
1 tsp sweet paprika powder
1/2 tsp chipotle seasoning
1 tsp cumin, ground
1 tsp garlic powder
1/2 cup vegetable stock
1 can black beans, canned
1 can kidney beans
1 can tomato sauce
1 tbsp tomato paste
1 cup sweet corn

For the topping

1 pc avocado
1/4 cup cilantro

Nutrition

385

Calories

16g

Protein

60g

Carbs

10.5g

Fat

17.5g

Fiber

1480mg

Sodium

Per serving · Approximate values

Instructions

Heat the oil in a large pot over medium heat. Add the onion and garlic together with the salt, pepper, and bay leaf. Sauté gently until the onion becomes translucent. This step is key—taking your time here creates depth.
Stir in the bell pepper and cook for a few minutes until fragrant and slightly softened.
Add the sweet potato cubes along with all the spices (paprika, chipotle, cumin, garlic powder). Stir well so everything is evenly coated. Let the spices toast briefly—this intensifies their aroma and flavor.
Pour in the vegetable stock and scrape the bottom of the pot to release all the flavor that’s built up.
Add the tomato sauce, tomato paste, and both types of beans. Stir, cover with a lid, and let simmer on low to medium heat. Stir occasionally.
Cook until the sweet potatoes are fork-tender. As they soften, they release natural sweetness, creating a rich, rounded flavor without needing any added sugar.
Add the sweet corn just before serving and let it simmer for only a few minutes. This keeps it sweet and fresh
Remove the bay leaf. Serve warm and top with fresh cilantro, crunchy cabbage or kale, and slices of avocado.

Sweet Potato Chili

Ingredients

Nutrition

Cook this in Rou

Instructions

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