Soul-Warming Chipotle Sweet Potato Chili
Servings Prep Time
3meals 10minutes
Cook Time
Servings Prep Time
3meals 10minutes
Cook Time
  • 1TBSP oilof your choice
  • 1large sweet potatochopped into small chunks (or use 2 small sweet potatoes)
  • 1 green bell pepperchopped
  • 1bunch green onionwhite ends and green part separated
  • 1clove garlicminced
  • 15oz can of pinto beansrinsed and drained (or any beans of your choice)
  • 15oz can of diced tomatoes
  • 1-1/2cup brothor water
  • 1cup water
  • 1tsp chipotle powderuse 1/2 tsp if you’re sensitive to spice
  • 1/2tsp chili powder
  • 2tsp cumin
  • 1tsp cinnamon
  • salt and pepper to taste
  • 1 limeor lemon (optional), for juice
  1. Add 1 TBSP oil to a large pot over medium heat. Then add the white end of the green onions and garlic and saute for 3-5 minutes, stirring occasionally until fragrant.
  2. Add the sweet potato, diced tomatoes (the whole can), veggie broth, water, chipotle powder, chili powder, cumin, cinnamon and salt and pepper. Mix well and bring to a boil, then turn the heat down low and let it cook for 15 minutes, until the sweet potatoes are tender.
  3. After 10 minutes, add the green bell pepper and pinto beans. Taste the mixture and adjust spices to your preference (I added more salt, chipotle powder and cinnamon!)
  4. When the sweet potato is tender, turn off the heat completely. If you have one, use an immersion blender to blend up the chili to get that nice chili texture, but be sure to leave lots of veggie/bean/sweet potato chunks too. If you DON’T have an immersion blender, use a blender to blend 1/2 of the mixture, then return it to the pot. Just be careful of the steam factor! You may want to let the chili cool for 10+ mins before transferring it to the blender.
  5. Assemble: Divide the chili between 3 meal prep containers. Top with the green part of the green onion if using!