Sweet Potato Chili with Maple Syrup
This hearty chili combines tender roasted sweet potatoes, bell peppers, and carrots simmered in spices with a splash of maple syrup. The final dish has a velvety, thick texture with a rich, smoky flavor balanced by natural sweetness and warmth, making it perfect for cozy autumn evenings.
Equipment
- Baking sheet
- Large pot or Dutch oven
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 red bell pepper bell pepper deseeded and chopped
- 2 carrots carrots peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 15 oz diced tomatoes undrained
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon maple syrup preferably pure maple syrup
- 2 tablespoons olive oil
- to taste salt and black pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until tender and slightly caramelized.
- While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it starts to soften and become translucent, about 5 minutes. Fill your kitchen with a mellow aroma and listen for gentle sizzling.
- Add the minced garlic and cook for another minute, stirring constantly until fragrant, about 30 seconds. The garlic should become aromatic, filling the room with a warm scent.
- Stir in the chopped bell pepper and diced carrots. Cook for about 5 minutes, stirring occasionally, until the peppers soften slightly and the carrots begin to release their color and aroma.
- Add the canned diced tomatoes with their juices, chili powder, cumin, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld and the liquid to thicken slightly, about 10 minutes. The mixture should be bubbling and fragrant with spices.
- Once the roasted sweet potatoes are ready, add them to the chili base along with the vegetable broth. Stir well to combine everything evenly. Bring the mixture back to a simmer and cook for an additional 10 minutes, allowing the flavors to deepen and the chili to thicken to a velvety consistency.
- Stir in the maple syrup for a subtle sweetness that balances the smoky spices. Taste and adjust the seasoning with salt and pepper as needed. Let the chili simmer for another 5 minutes to allow the flavors to harmonize.
- Serve the sweet potato chili hot, with a sprinkle of fresh herbs or a dollop of sour cream if desired. The dish should look thick, velvety, and inviting, with contrasting colors from the roasted sweet potatoes and vegetables.
Notes
For extra richness, top with shredded cheese or chopped cilantro. Leftovers store well and taste even better the next day as flavors meld.