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5 from 1 vote

SWEET POTATO CHILI

This easy-to-make Sweet Potato Chili is the perfect option for meatless Monday or a family-friendly weeknight dinner win. It's made easily in the slow cooker or Instant Pot and so hearty and comforting. Customize your chili by adding on all your favorite toppings and dinner is served!
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Servings: 6
Author: Lexi

Ingredients

  • 2 teaspoons avocado oil see note
  • 1 red pepper seeded and diced
  • 1 green pepper seeded and diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 sweet potatoes peeled and cubed
  • 1-15 oz. can kidney beans rinsed and drained
  • 1-15 oz. can black beans rinsed and drained
  • 1 cup vegetable broth or water
  • 1 tablespoons chili powder
  • 1 teaspoon fine sea salt more to taste
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground cinnamon
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can diced tomatoes

Instructions

To Make in Instant Pot:

  • Heat the oil using the saute function in a 6 or 8 quart Instant Pot. Add peppers, celery, onion and garlic and cook, stirring occasionally, until very softened, about 10 minutes.
  • Add the sweet potatoes, beans, broth, all spices and stir together to combine. Add the tomato sauce and diced tomatoes on top. Do not stir them in.
  • Cover and set the steam valve to sealing. Cook on manual high pressure for 5 minutes. Allow the pressure to release for 10 minutes, and then release any remaining pressure.
  • Open lid, stir together chili and adjust seasoning.
  • Serve with desired garnishes.

To Make in Slow Cooker:

  • Place all of the ingredients in a large slow cooker. Cook on high for 4-6 hours, or low for 8 hours.
  • Taste and adjust seasoning. Serve with desired garnishes.

Notes

  1. Omit the avocado oil for slow cooker.
  2. See body of the post for stove top instructions.
  3. This recipe was originally published in 2014, and updated with new photographs in 2020.

Nutrition

Serving: 1/6 recipe | Calories: 220kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 432mg | Fiber: 9g | Sugar: 13g