Best 4 Spicy Sweet Potato Chili Recipes
Indulge in a delightful culinary journey with our Spicy Sweet Potato Chili, a symphony of flavors that will tantalize your taste buds. Crafted with a harmonious blend of spices, this chili is a perfect balance of heat and sweetness, featuring tender sweet potatoes, hearty beans, and a medley of aromatic vegetables. Accompany your chili with a variety of toppings, from creamy avocado to tangy sour cream, and relish the customizable experience. This versatile recipe offers options for both stovetop and slow cooker preparation, catering to your convenience. Elevate your meal with our curated collection of delectable recipes, including a zesty Mango Salsa, a refreshing Cucumber Salad, and a decadent Chocolate Avocado Mousse for a sweet ending. Embark on a culinary adventure with our Spicy Sweet Potato Chili and its accompanying recipes, promising a satisfying and memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SLOW COOKER SPICY SWEET POTATO CHILI
While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.
SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
- Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SPICY SWEET POTATO CHILI
A twist on my dad's traditional chili with his secret ingredient included. This recipe packs lots of heat and flavor. Enjoy it with some warm southern cornbread and you will be set! Detailed pictures can be found here: http://lindscooks.blogspot.com/2011/10/spicy-sweet-potato-chili.html
Provided by Lindsey Cook
Categories Other Main Dishes
Time 2h20m
Number Of Ingredients 17
Steps:
- 1. In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
- 2. Add in remaining ingredients and let simmer for at least an hour. I like to let mine cook for two hours. It really gives the flavors time to meld.
- 3. While chili is simmering, prepare your favorite cornbread. You can choose to make a chili cornbread casserole, or just serve the cornbread on the side. If you want to go the casserole route, follow the next few steps.
- 4. Once the chili is finished, layer several cups of chili in a casserole dish
- 5. Then, sprinkle cheese over top chili layer
- 6. Next, pour cornbread batter over top of cheese and chili.
- 7. Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.
Tips:
- For a creamier chili, use a blender or immersion blender to puree some of the chili before serving. This will also help to thicken the chili.
- To make the chili spicier, add more chili powder, cayenne pepper, or chopped jalapeño peppers to taste. You can also use a hotter variety of chili peppers, such as serrano or habanero peppers.
- If you don't have any sweet potatoes on hand, you can substitute another type of squash, such as butternut squash or acorn squash.
- For a vegetarian chili, omit the ground beef and add an extra can of black beans or kidney beans.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Conclusion:
This spicy sweet potato chili is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover sweet potatoes. The chili is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful chili recipe, give this one a try!
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