Sweet Potato Bean Chili Recipe
A Great Make-Ahead Meal
This Sweet Potato Bean Chili recipe is out of this world tasty. In addition to sweet potatoes, this chili has a multitude of beans, sweet bell peppers, curry, and color! It’s flavors will wow your senses.
This chili also features a unique ingredient: peanut butter. In fact, maybe we should rename this dish Peanut Butter Sweet Potato Bean Chili. It is inspired by authentic African soups like this delightful one from Nanaaba’s Kitchen. If you like creative recipes and love surprising your dinner guests, make this!
Peanut butter and sweet potato actually co-star in this sweet potato bean chili recipe. The rich peanut butter with its sweetness, pairs perfectly with the starchy potatoes and beans. As a result, the ingredients combine and flavors meld to deliver a creaminess that is addictive and so comforting to consume.
As always, you can always adjust the spiciness by changing up certain ingredients. In this case, it’s the jalapenos and curry paste bringing on the heat. Ask any of my closest cohorts and relatives what “the best soup ever” is. They will almost uniformly point to this one. While this sweet potato bean chili recipe not a state fair winner (yet =), it should be!
Peanut Butter Love
Given some of our other favorite recipes like peanut butter banana bread and this sauce, you can see we are huge peanut butter lovers.
Bonus: This recipe is ridiculously easy. It’s a “one dish” dish.
To make it, you essentially chop and measure everything into a giant vat (12 quart pot or larger). Bring to a boil, add the canned beans and red bell peppers, then lower the heat to a simmer and let it stew. Twenty minutes later you have something divine. The sweet potatoes will literally melt in your mouth. Find out for yourself. Make this today!
Peanut Butter Sweet Potato Bean Chili Recipe
2 large sweet potatoes, peeled, diced large (about 6 cups)
3 large bell peppers, stems/seeds removed, diced large (about 4 cups)
2 medium onions, chopped (about 2 cups)
4 large garlic cloves, finely diced (about 2 tablespoons)
3 medium jalapenos, chopped (about 3 tablespoons, or to taste)
2 tablespoons red curry paste (for spicy chili, or adjust to taste)
1 1/2 cups peanut butter
6 cups vegetable or chicken broth
2 cups water
1 (15.5 oz) can black beans, drained, rinsed
1 (15.5 oz) can white kidney beans, drained, rinsed
1 (15.5 oz) can garbanzo beans, drained, rinsed
Cilantro, chives, or your favorite herb, chopped (optional garnish)
Place all ingredients (minus the beans and garnish) in a large pot (at least 12-quart in size). Bring to a boil, stirring every 1-2 minutes. Reduce heat to medium low, add beans and simmer 20 minutes, stirring occasionally. Place in bowls to serve. Top with fresh herbs if desired. (If on hand, we also love a sprinkling of chopped peanuts on top.)