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Roasted Sweet Potato Chili

BySharla Hours Posted on Hours Updated on

Hearty and tasty, this make ahead Roasted Sweet Potato Chili really hits the spot on a cold day. As a nutrient-dense, flavourful crock pot meal, it’s a unique, vegetarian take on a well loved classic meal. Top with your favourite garnishes and voila: a delicious, meat-free dinner for you and yours.

image of a freezer meal in plastic bag and a vegetable and bean chili in slow cooker and in a bowl topped with sour cream, cilantro, and jalapeno slices

If you’re looking for a healthier chili to add to your meal rotation, this recipe is for you. Full of vitamins, fibre, and the perfect level of heat, you get all of the health benefits without sacrificing the taste. Beyond the great flavour and nutrients, this Roasted Sweet Potato Chili is also crafted to deliver a calmer, easier, stress-free dinnertime for you and your family.

Waltraud from our Freezer Meals 101 Club had this to say about this recipe: “Delicious! This will be put in the repeat list.”

We understand the 5pm ‘what do I make for dinner?’, ‘why didn’t I take something out this morning?’, ‘should we just get takeout again?’ feeling. And we wouldn’t recommend it to a friend. That’s exactly why we created the Freezer Meals 101 Club: to help other busy moms, caregivers, or working professionals to say goodbye to dinner decision fatigue and spending too much on the pizza joint around the corner. Join today for reduced mental load, less dishes, and lower grocery bills.

woman with many individual size meal prep containers of food in front of her

Roasted Sweet Potato Chili

Ingredients:

  • 1 Tbsp. olive oil
  • 1 sweet potato, peeled and cubed
  • 1 purple onion, chopped
  • 1 red bell pepper, large chunks
  • 1 yellow bell pepper, large chunks
  • 2 clove garlic, minced
  • 15 oz. black beans, rinsed and drained
  • 28 oz. diced tomatoes
  • 2 Tbsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon

Assembly instructions:

  1. Toss sweet potato, onion, and peppers in oil and salt. Spread on a parchment paper lined baking sheet. Roast in oven at 375° for 25-30 minutes. Allow to cool.
  2. Add roasted veggies, garlic, drained black beans, diced tomatoes, and rest of seasonings to large resealable freezer bag. Remove excess air, seal, and freeze.
plastic freezer bag filled with vegetables, beans, and red sauce

Cooking instructions:

  1. Thaw.
  2. Cook in the slow cooker on high for 2-3 hours or on low for 4-5 hours.
  3. Or cook in the instant pot on manual high pressure for 15 minutes. Natural release for 10 minutes, then quick release.
  4. If desired, top with diced avocado, cilantro, jalapenos, and sour cream.
process of making roasted sweet potato chili for the freezer including roasting the vegetables on a pan, all ingredients in freezer bag, cooking in slow cooker, and served in a bowl with sour cream and jalapeños on top

Roasted Sweet Potato Chili Suggestions:

To add extra protein to this dish, simply add shredded or cubed cooked chicken, browned ground turkey, or browned ground beef, depending on your preference.

The black beans can be swapped out for kidney or pinto beans if you prefer.

bowl of sweet potato and bean chili topped with sour cream, cilantro, and jalapeno slices

Why Roast the Vegetables First?

Roasting the vegetables before adding them to the recipe takes the flavour up a notch, with the caramelization bringing out deeper, richer toasted sweetness.

How to Store the Leftovers:

Roasted Sweet Potato Chili leftovers can be easily stored in your fridge for 3-4 days. Grab your favourite food storage container, seal tight, and enjoy the remainder of your chili for a quick and easy school or work lunch or family meal.

Serving Suggestions:

Serve hot, and feel free to top with sour cream, diced avocado, cilantro, sliced jalapeños, or any other family faves. Want to make the dish stretch further? Pair with biscuits, buns, or cornbread muffins.

If you’re looking for more hearty and homey vegetarian options, check out our Curry Lentil Soup, Vegetarian Chili, or Sheet Pan Roasted Garlic Vegetable Gnocchi.

bowl of sweet potato and bean chili topped with sour cream, cilantro, and jalapeno slices
Print
Roasted Sweet Potato Chili
Prep Time
40 mins
Cook Time
2 hrs
Total Time
2 hrs 40 mins
 
Course: Main Course
Servings: 6
Calories: 196 kcal
Ingredients
  • 1 Tbsp. olive oil
  • 1 sweet potato peeled and cubed
  • 1 purple onion chopped
  • 1 red bell pepper large chunks
  • 1 yellow bell pepper large chunks
  • 2 clove garlic minced
  • 15 oz. black beans rinsed and drained
  • 28 oz. diced tomatoes
  • 2 Tbsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
Instructions
Assembly instructions:
  1. Toss sweet potato, onion, and peppers in oil and salt. Spread on a parchment paper lined baking sheet. Roast in oven at 375° for 25-30 minutes. Allow to cool.
  2. Add roasted veggies, garlic, drained black beans, diced tomatoes, and rest of seasonings to large resealable freezer bag. Remove excess air, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Cook in the slow cooker on high for 2-3 hours or on low for 4-5 hours.
  3. Or cook in the instant pot on manual high pressure for 15 minutes. Natural release for 10 minutes, then quick release.
  4. If desired, top with diced avocado, cilantro, jalapenos, and sour cream.

Sharla is a busy mom of 7 who is passionate about sharing her best secret to saving time, money, and stress… freezer meals. Read more…