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Packed with sweet potatoes, black beans, sweet corn and bold southwestern spices, this Southwest Sweet Potato Chili is a cozy one-pot meal that’s ideal for chilly nights or gameday gatherings. Serve it with tortilla chips or a side of cornbread and honey butter for a crowd-pleasing dish that’s so simple to make and full of flavor!
Looking for a hearty, flavorful dish to spice up your next game day spread? I swear this chili will make the perfect addition to your lineup! Bursting with bold flavors and packed with wholesome ingredients, this chili combines the natural sweetness of sweet potatoes with a plethora of spices. It’s an easy fall dinner recipe that’ll keep everyone coming back for more, whether you're watching the big game or simply enjoying a cozy meal at home. Serve it up as a crowd-pleasing appetizer in little cups and pile it high with yummy toppings like sour cream, shredded cheese, cilantro and avocado. If you’re looking for a quick weeknight dinner or appetizer to impress, this chili will be a winner!
Everything You Need to Make Southwest Sweet Potato Chili
- Olive Oil & Minced Garlic: Olive oil and garlic add some nice flavor when sautéing your veggies. I used minced garlic from a jar, but you could also mince your own fresh garlic.
- Red Onion & Sweet Potatoes: Diced red onion adds a nice bite to the chili, while cubes of fresh sweet potato are the star of the show. You can use one large sweet potato, or 2-3 smaller ones. My motto is always “the more, the better!”
- Canned Diced Tomatoes, Black Beans & Sweet Corn: Diced tomatoes in their juices add delicious flavor to this chili, while black beans and sweet corn help to achieve the perfect blend of hearty and healthy!
- Chili Powder, Paprika, Cumin, Red Pepper Flakes, Salt & Pepper: These southwest spices bring the flavor and heat – feel free to adjust the amounts to your preference!
How to Make Southwest Sweet Potato Chili
- Add olive oil to a large pot and place over medium-high heat. Add minced garlic, red onion and sweet potatoes and sauté for 5-7 minutes, until onions are translucent.
- Add canned diced tomatoes, black beans and sweet corn, followed by chili powder, paprika, cumin, red pepper flakes, salt, pepper, 2 cups of water and stir to combine. Reduce heat to medium and simmer for 30-45 minutes or until chili thickens. If chili becomes too thick, add more water.
- Remove from heat and serve with optional toppings like sour cream, shredded cheese, cilantro and avocado.
How to Store Southwest Sweet Potato Chili
You can store chili in an airtight container in the refrigerator for up to five days. Simply reheat chili in the microwave or on the stovetop and add toppings when you’re ready to serve. You can also freeze chili in a freezer-safe container for up to three months!
What to Serve with Southwest Sweet Potato Chili
A bowl of this chili pairs perfectly with a fresh slice of cornbread and honey butter or scooped with tortilla chips!
Serving a Crowd
If you're planning to share this yummy chili as an appetizer, try serving it in these glass tumblers with little cocktail spoons! Just lay out all of your toppings on the table and let your guests add their own.
If you’re looking for other appetizer options, check out this Peach Panzanella Salad or Prosciutto Burrata Baguette Sandwich. I hope you enjoy this delectable fall comfort food! If you try this recipe, please be sure to leave a rating and review!
Southwest Sweet Potato Chili
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 medium red onion diced
- 2-3 sweet potatoes cut into ½ inch cubes
- 28 oz diced tomatoes
- 30 oz canned black beans drained and rinsed
- 15 oz canned sweet corn drained
- 2 tbsp chili powder
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups water
Optional Toppings
- sour cream
- shredded cheese (Cheddar or Colby jack)
- cilantro
- avocado
- lime juice
Instructions
- Add olive oil to a large pot and place over medium-high heat. Add minced garlic, red onion and sweet potatoes and sauté for 5-7 minutes, until onions are translucent.
- Add canned diced tomatoes, black beans and sweet corn, followed by chili powder, paprika, cumin, red pepper flakes, salt, pepper, 2 cups of water and stir to combine. Reduce heat to medium and simmer for 30-45 minutes or until chili thickens. If chili becomes too thick, add more water.
- Remove from heat and serve with optional toppings! Leftovers can remain refrigerated for up to four days.
