Go Back
Sweet Potato Chili Bowls with Avocado is not just a meal; it’s a celebration of flavors, textures, and health benefits that provides comfort and nourishment in every bite. This dish combines the earthiness of sweet potatoes and beans with the zesty freshness of avocado, creating a satisfying bowl that appeals to a wide range of palates. Whether you’re seeking a warm meal on a chilly evening or a wholesome lunch option, these chili bowls are versatile enough to cater to various dietary preferences, including vegan and gluten-free diets.

Sweet Potato Chili Bowls with Avocado

Discover the deliciousness of Sweet Potato Chili Bowls with Avocado, a nourishing dish that combines the sweetness of sweet potatoes and the heartiness of beans with creamy avocado. This versatile recipe is perfect for chilly evenings or a wholesome lunch, catering to vegan and gluten-free diets. Packed with vitamins, fiber, and plant-based protein, it's a comforting meal that can easily be customized to suit your taste. Savor the flavors and enjoy a bowl full of health!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14 oz) diced tomatoes (with juices)

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 to 2 tablespoons olive oil

2 ripe avocados, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Start by prepping all your ingredients. Peel and dice the sweet potatoes, chop the onion, and dice the bell peppers. Mince the garlic and slice the avocados.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

      Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot and stir well. Cook for about 5 minutes, allowing them to slightly soften.

        Add Remaining Ingredients: Stir in the black beans, kidney beans, diced tomatoes (including the juices), red bell pepper, green bell pepper, vegetable broth, chili powder, cumin, smoked paprika, and season with salt and pepper. Bring this mixture to a light boil.

          Simmer the Chili: Reduce the heat to low, cover, and let the chili simmer for 20-25 minutes. Stir occasionally, ensuring the sweet potatoes are tender and the flavors meld together.

            Adjust Seasoning: Taste the chili and adjust the seasonings if necessary, adding more salt, pepper, or chili powder based on your preference.

              Assemble the Bowls: Serve the chili hot in bowls, topped with fresh avocado slices and a sprinkle of chopped cilantro. Squeeze lime wedges over the top for a zesty kick.

                Enjoy: Enjoy your Sweet Potato Chili Bowls warm, allowing the comforting flavors to delight your taste buds!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings