Sweet Potato Chili Fall Stew Recipe
Ah, the sweet potato—nature’s way of tricking you into eating something healthy while feeling like you’re indulging. This Sweet Potato Chili Fall Stew Recipe is here to prove that comfort food doesn’t need to be a greasy mess. With the perfect balance of warmth and spice, this dish brings out the best of fall’s flavors without making you regret your dinner later. Forget bland stews; this chili will make you wonder why you haven’t been eating sweet potatoes all along. Cozy up and prepare yourself for a stew that’s hearty, filling, and surprisingly good for you.
Sweet Potato Chili Fall Stew Recipe
A savory and mildly spicy chili made with sweet potatoes, beans, and a rich, flavorful broth for those fall nights.
Ingredients
- 1 tablespoon olive oil
- 2 medium sweet potatoes peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sweet potatoes, onion, and garlic. Cook until softened, about 5 minutes.
- Stir in the beans, diced tomatoes, and vegetable broth.
- Add spices and bring to a boil.
- Lower the heat, cover, and simmer for 30-40 minutes until sweet potatoes are tender.
- Adjust seasoning with salt and pepper. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Vitamin A: 120%
- Vitamin C: 25%
- Iron: 15%
- Calcium: 8%
- Potassium: 15%
Additional Notes/Tips
- For extra heat, throw in a diced jalapeño or more cayenne.
- Garnish with fresh cilantro or a dollop of sour cream.
- This stew tastes even better the next day!
- Freeze any leftovers for a cozy meal later.
- Pair with cornbread for a fall-inspired feast.
