Sweet Potato Chili

Sweet Potato Chili -- The Life She Wanders

Nothing says cozy or reminds me of growing up like chili. It was a go-to staple during the cold, winter months [lord knows Syracuse has plenty of those!] as a filling yet warming meal. It is perfect for a weekend of watching football, or for after holiday shopping, or for after playing in the snow.

I decided to put a twist on my family’s OG recipe and whipped up this sweet potato chili and it does not disappoint! Full of flavor, this sweet potato chili is definitely food for the soul; it’s sure to keep you going back for more and more!

Recipe: Sweet Potato Chili - The Life She Wanders


  • 2 15.5 oz cans of red kidney beans

  • 1 15.5 oz can of great northern beans

  • 3 oz tomato paste

  • 1 14.5 oz can diced tomatoes

  • 1 28 oz can tomato puree

  • 1 28 oz can crushed fire roasted tomatoes

  • 1 large sweet potato, diced

  • 1 green pepper, diced

  • 1/2 large sweet onion, diced

  • 3 tbsp chili powder

  • 1 tsp cayenne

  • 1/2 tsp cinnamon

  • 2 tbsp garlic powder

  • 1/2 cup of red wine

  • 1 tsp honey

Recipe: Sweet Potato Chili - The Life She Wanders


  • Saute onion in avocado oil, honey, salt + pepper.

  • When onion starts to turn translucent, add in green pepper.

  • After a few minutes, add in spices: chili powder, cayenne, cinnamon, garlic powder [adjust the spice level by adding more or less chili powder. I like spicy food but kept this more of a mild heat level IMO].

  • Once the green peppers start to get tender, add in tomato paste.

  • To deglaze the pan, add in 1/2 cup of red wine…and pour yourself a glass too! [make sure it is a wine you like - doesn’t have to be anything crazy expensive, just a style you enjoy drinking]

  • Add cans of crushed, diced and pureed tomato and mix to combine.

  • Add cans of red kidney beans and great northern beans; mix to combine.

  • Add in sweet potato and mix to combine; season with salt + pepper to taste.

  • Turn heat down to low heat and simmer until the sweet potato is tender [approximately 1 - 1.5 hours].

Once the sweet potatoes are tender, you are ready to serve! I like to top mine with sharp cheddar cheese, diced red onion and avocado. If you give this recipe a try, be sure to tag me in your photos and let me know what you think!