This smoky sweet potato and pinto bean chili is the perfect comfort food for cooler days. With tender chunks of sweet potatoes, hearty pinto beans, and a blend of bold spices, it's the ideal balance of sweetness and heat in every bite. Vegan, gluten-free, and packed with flavor, this dish is sure to become a family favorite.
Why You’ll Love This Recipe
This smoky sweet potato and pinto bean chili is bursting with flavors that will satisfy both your savory cravings and your desire for something cozy. The combination of smoky spices like smoked paprika and chipotle powder adds depth, while the sweetness of the sweet potatoes balances it all out. The hearty pinto beans give it substance, making this chili a complete meal. It’s easy to prepare, nutrient-packed, and perfect for meal prepping. Plus, it’s a crowd-pleaser, whether you're serving it for a weeknight dinner or at your next gathering.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder (optional, for extra smokiness)
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: Avocado slices, tortilla chips, or vegan sour cream for serving
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add the diced sweet potato and red bell pepper. Cook for about 5 minutes, stirring occasionally.
- Stir in the chili powder, smoked paprika, cumin, cinnamon, and chipotle powder (if using). Cook for 1 minute until the spices become fragrant.
- Add the pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
- Stir in the lime juice and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro. Optionally, top with avocado slices, tortilla chips, or vegan sour cream for extra flavor.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add protein: To make the chili even heartier, you can add cooked quinoa, lentils, or plant-based ground meat.
- Add greens: For an extra boost of nutrients, stir in some spinach, kale, or Swiss chard toward the end of cooking.
- Spicy twist: If you love heat, consider adding diced jalapeños or extra chipotle powder.
- Smoky bacon flavor: For a non-vegan version, add some cooked, crumbled bacon for a smoky, savory addition.
Storage/Reheating
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezing: This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
- Reheating: Reheat the chili on the stovetop over medium heat until warmed through. You may need to add a splash of vegetable broth or water to loosen it up if it has thickened during storage.
FAQs
Can I use a different type of bean?
Yes! If you don’t have pinto beans, kidney beans or black beans are good alternatives.
Is this chili spicy?
The chili includes chipotle powder and chili powder, which provide a mild to medium heat. You can adjust the spice level by adding more or less chipotle powder or chili powder.
Can I make this chili ahead of time?
Yes, this chili is perfect for making ahead! It actually tastes even better the next day as the flavors continue to meld.
Can I add meat to this chili?
Absolutely! If you're not vegetarian or vegan, you can add ground beef, turkey, or chicken for a meaty version of this chili.
Can I use regular paprika instead of smoked paprika?
While smoked paprika adds a unique smoky flavor, you can use regular paprika if you prefer a milder taste.
How do I know when the sweet potatoes are done?
The sweet potatoes should be fork-tender, which typically takes about 25-30 minutes of simmering in the chili.
Can I make this chili in a slow cooker?
Yes, you can! After sautéing the onion, garlic, and spices, add everything to the slow cooker and cook on low for 4-6 hours or until the sweet potatoes are tender.
Is this chili gluten-free?
Yes, this chili is naturally gluten-free, making it a great option for anyone following a gluten-free diet.
Can I make this chili spicier?
Yes! You can increase the amount of chipotle powder, add diced jalapeños, or even a few dashes of hot sauce to add more heat.
How can I make this chili more filling?
To make it more filling, you can add cooked quinoa, rice, or even a can of corn to the chili.
Conclusion
Smoky Sweet Potato and Pinto Bean Chili is a perfect blend of sweet, smoky, and spicy flavors. It’s a simple and nutritious meal that’s easy to make, budget-friendly, and full of wholesome ingredients. Whether you serve it on a cozy night in or take it to your next potluck, this chili will be a hit with everyone. Enjoy the comforting flavors and the warmth it brings to the table!
Smoky Sweet Potato and Pinto Bean Chili
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Smoky Sweet Potato and Pinto Bean Chili is the ultimate comfort food with a perfect balance of smoky, sweet, and spicy flavors. Loaded with hearty pinto beans, tender sweet potatoes, and bold spices like smoked paprika and chipotle, it's a vegan, gluten-free dish that will warm you up on chilly days. Simple to make, packed with nutrients, and ideal for meal prep or serving at gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder (optional, for extra smokiness)
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: Avocado slices, tortilla chips, or vegan sour cream for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add diced sweet potato and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Stir in chili powder, smoked paprika, cumin, cinnamon, and chipotle powder (if using). Cook for 1 minute until the spices become fragrant.
- Add pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
- Bring chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are tender and chili thickens.
- Stir in lime juice and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro and optional toppings like avocado slices, tortilla chips, or vegan sour cream.
Notes
- Add Protein: You can make the chili even heartier by adding cooked quinoa, lentils, or plant-based ground meat.
- Add Greens: Stir in spinach, kale, or Swiss chard towards the end of cooking for extra nutrients.
- Make Spicier: Increase chipotle powder or add diced jalapeños if you love heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
