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Southwest Sweet Potato Chili served in glass cups topped with sour cream, cheese, cilantro and a lime wedge

Southwest Sweet Potato Chili

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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.