Sweet Potato Chili For Winter Nourishment

There are certain meals that feel like a deep exhale.

This sweet potato chili is one of them.

It’s the kind of dish made when the soil has quieted, the days are shorter, and the body is asking for warmth that goes beyond heat. At the heart of this winter chili is the sweet potato—earthy, grounding, and deeply nourishing. Its natural sweetness balances the richness of warming spices, creating a bowl that feeds both body and spirit.

Sweet potatoes bring more than flavor to the table. They are rich in vitamins A, B, and C, provide plant-based protein, and offer long-lasting energy. When paired with immune-supporting spices like garlic, cumin, coriander, turmeric, and chili powder, this dish becomes a form of seasonal medicine—stimulating circulation, supporting digestion, and anchoring us in winter nourishment.

From the Ground: Sweet Potato Harvest

Sweet potatoes (Ipomoea batatas) are trailing herbaceous perennials in the morning glory family. They move quietly across the soil, rooting at the nodes, claiming space patiently throughout the growing season. Their heart-shaped leaves are generous and lush, and when allowed to mature, the oldest vines bloom delicate pink, purple, or white flowers—small reminders of their morning glory lineage.

Indigenous to northern South America, sweet potatoes traveled across Africa, Asia, and the Caribbean, becoming a foundational food crop across cultures. In West Africa and parts of the Caribbean, starchier varieties are preferred, while sweeter varieties are common elsewhere. Today, sweet potatoes remain the seventh most important food crop in the world, valued for their resilience, nutrition, and cultural significance.

A Winter Staple from the Fall Harvest

This year, our sweet potatoes came from a fellow farmer at WeGrow, harvested in the fall and carefully cured for long-term storage. Even as garden beds rest, these roots continue feeding us—becoming a cornerstone of our winter meals.

We use the whole plant. The greens are cooked into dishes like Coconut Stewed Callaloo, while the roots are baked, simmered into chili, and transformed into pies. Nutritionally, boiling sweet potatoes helps retain beta-carotene and improves absorption more effectively than baking or frying. Cooking them with the skin on and keeping the pot covered preserves up to 90% of their nutrients, including vitamin C.

The Healing Role of Spices

The spice blend in this chili is intentional. Garlic, cumin, coriander, turmeric, and chili powder have long histories in global foodways as both flavor and medicine. Together, they warm the body, support immunity, and bring depth and comfort to winter meals.

As this chili simmers, it fills the kitchen with warmth—melding with firelight, thick sweaters, and the slower rhythm of the season.

This recipe is generous. Double it for gatherings or meal prep. Leftovers are just as good—served over tortilla chips, layered into enchiladas, or baked into a shepherd’s-pie-style dish.

Sweet Potato Chili Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Serves: 6

Ingredients

• 2 tablespoons coconut oil

• 1–2 medium onions, thinly sliced

• 2 jalapeño peppers, seeded and finely chopped

• 6 cloves garlic, thinly sliced

• 1½ tablespoons dried oregano (or 3 tablespoons fresh)

• 2½ tablespoons chili powder

• 2 tablespoons ground cumin

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 medium sweet potato, unpeeled and cubed

• 2 cups diced tomatoes

• 2 teaspoons tomato paste

• 1 tablespoon raw cacao powder (optional)

• 3 (15-oz) cans black beans, rinsed and drained

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

• 1 cup vegetable broth or water (add more as needed)

• 2 cups chopped spinach, kale, or winter greens

• Salt to taste

• 2 tablespoons honey or maple syrup (optional; maple for vegan)

Instructions

1. Heat coconut oil over medium heat. Add onions and sauté 3–5 minutes until softened.

2. Add jalapeño, garlic, oregano, chili powder, cumin, coriander, and turmeric. Stir for 1 minute until fragrant.

3. Add tomatoes, tomato paste, cacao powder, broth, beans, and sweet potatoes. Bring to a simmer and cook about 10 minutes, until potatoes are nearly tender.

4. Stir in greens and simmer until tender.

5. Season with salt and sweetener if desired.

6. Serve hot with garnishes.

Garnish Ideas

Cilantro • Diced onion • Avocado • Cheese or sour cream • Hot sauce

We love this chili served with cornbread baked in cast iron—golden-edged and perfect for soaking up every last spoonful.

This bowl is more than chili. It is harvest memory, winter medicine, and ancestral continuity.