A combination of roasted poblano chile and chipotle chile powder add smoky, earthy flavor to this meatless sweet potato chili that teams vitamin-rich sweet potatoes with protein-packed chickpeas. This is a big recipe it could easily be halved.
Sweet Potato ChiliPrint This Recipe Total time Yield 10–12Published
Use fire-roasted canned tomatoes if you can find them. Hunt’s and Muir Glen both make good choices.
- 2 pound sweet potato (peeled and diced in 3/4‑inch cubes)
- 1 large poblano chile (trimmed, seeded, and diced)
- 4 tablespoon olive oil (divided)
- salt and ground black pepper (as needed)
- 1 large onion (peeled and diced)
- 1 large red bell pepper (trimmed, seeded, and diced)
- 2 clove garlic (peeled and minced)
- 2 teaspoon chipotle chile powder (or more or less to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- 4 cup vegetable stock or water (plus more as needed)
- 2 (15-oz) cans chickpeas (drained and rinsed)
- 2 (15-oz) cans fire-roasted diced tomatoes (see notes)
- 2 (15-oz) cans crushed tomatoes
- 1 bunch fresh cilantro (leaves and most of the stems chopped)
Preheat the oven 425˚F
Toss the sweet potatoes and poblano with 2 tablespoons olive oil, salt and black pepper. Spread in a single layer onto a parchment-lined baking sheet. Don’t crowd them use two baking sheets if necessary. Roast in the heated oven for about 30 to 35 minutes, or until deeply golden brown on the edges and tender inside. You may need to toss the potatoes and poblano or rotate the sheets halfway through cooking depending on your oven.
Meanwhile, heat remaining 2 tablespoons of oil in a large Dutch oven set over a medium-high heat. Add the onion, red bell pepper, and garlic, and cook for 8 minutes, stirring often. Sprinkle in chipotle chili powder, cumin, cinnamon, and cayenne (if using) and cook 1 to 2 more minutes, stirring often.
Deglaze the pan with the vegetable stock or water making sure to scrape the bottom well with a wooden spoon.
Add drained beans and both kinds of tomatoes with all their juices.
Bring to a boil, then reduce to medium-low and cook 30 to 40 more minutes (maybe even more!) until thickened and reduced. Keep an eye on it, stirring often. You want the diced tomatoes to begin to break down, creating a saucy rather than brothy texture. Add splashes of water as needed to keep the desired consistency.
Stir in the chopped cilantro stems and leaves and cook until wilted, about 1 minute. Gently stir in the roasted sweet potatoes and poblano, stir until warmed through. This chili is best if its made in advance, allowed to cool and then gently reheated before serving. In which case it will need a splash of water at reheating time.