Best 6 Spicy Chili Potato Recipes

Are you feeling adventurous and craving something tantalizingly spicy? Look no further than spicy chili potatoes, a delectable dish that combines flavors and textures in a harmonious fusion. Originating in the vibrant streets of India, it has become a beloved snack and side dish enjoyed by people worldwide. With countless variations and cooking methods, embarking on a culinary journey to discover the best spicy chili potato recipe can be a delightful adventure. Whether you prefer crispy, soft, or a balance in between, this ultimate guide has got you covered. Get ready to ignite your taste buds and delve into the world of spicy chili potatoes, where heat and flavor intertwine to create an unforgettable culinary experience.

Here are our top 6 tried and tested recipes!

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SLOW COOKER SPICY SWEET POTATO CHILI

Slow Cooker Spicy Sweet Potato Chili image

While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (14-1/2 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup water
1 tablespoon chili powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh cilantro

Steps:

In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.

SPICY POTATO WEDGES WITH CHILI DIP

Spicy Potato Wedges With Chili Dip image

These dry roasted potato wedges and dip are very tasty appetizers and can also be served as a side dish.

Provided by queenbeatrice

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

32 ounces baking potatoes
4 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons allspice
2 teaspoons ground coriander
2 tablespoons paprika
salt
pepper
2 tablespoons olive oil
2 small onions, finely chopped
2 cloves garlic, crushed
1 (14 ounce) can diced tomatoes
2 red chilies, seeded and finely chopped
2 tablespoons balsamic vinegar
2 tablespoons coriander, fresh, chopped, plus extra for garnish

Steps:

Preheat oven to 400 degrees Fahrenheit.
Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SPICY CHILI POTATO

Spicy Chili Potato image

The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 teaspoon chili powder
1 can (4 ounces) diced green chiles
1 can (15.5 ounces) drained black beans
3/4 cup water
4 baked potatoes
Shredded Monterey Jack
Sour cream
Diced avocado
Fresh cilantro leaves

Steps:

In a skillet, heat olive oil and chili powder until fragrant, 1 minute. Add chiles, beans, and water and cook until slightly thickened; season. Top potatoes with chili, cheese, sour cream, avocado, and cilantro.

SPICY SWEET POTATO CHILI

Spicy sweet potato chili image

A twist on my dad's traditional chili with his secret ingredient included. This recipe packs lots of heat and flavor. Enjoy it with some warm southern cornbread and you will be set! Detailed pictures can be found here: http://lindscooks.blogspot.com/2011/10/spicy-sweet-potato-chili.html

Provided by Lindsey Cook

Categories Other Main Dishes

Time 2h20m

Number Of Ingredients 17

Ingredients

2 sweet potatos, cubed
2 can(s) tomato soup
2 can(s) water, use soup can to measure
1 can(s) black beans, drained
1 can(s) kidney beans, drained
1 can(s) navy beans, drained
1 can(s) diced tomatos
1/2 can(s) chipotle peppers in adobo sauce
1 can(s) pineapple chunks (20 ounce, somewhat drained)
1 c frozen corn
1 onion, chopped
1/2 jalepeno, chopped
1 tsp garam masala
1/2 pkg ranch seasoning
3 garlic cloves, chopped
1 dash(es) salt and pepper
1 c grated cheddar cheese

Steps:

1. In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
2. Add in remaining ingredients and let simmer for at least an hour. I like to let mine cook for two hours. It really gives the flavors time to meld.
3. While chili is simmering, prepare your favorite cornbread. You can choose to make a chili cornbread casserole, or just serve the cornbread on the side. If you want to go the casserole route, follow the next few steps.
4. Once the chili is finished, layer several cups of chili in a casserole dish
5. Then, sprinkle cheese over top chili layer
6. Next, pour cornbread batter over top of cheese and chili.
7. Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.

Tips:

Use russet potatoes: They're the best type of potato for frying because they have a high starch content, which makes them crispy on the outside and fluffy on the inside.
Cut the potatoes into even-sized pieces: This will help them cook evenly.
Soak the potatoes in water for at least 30 minutes: This will help remove excess starch and make them less likely to stick together.
Use a large skillet or wok: This will give the potatoes plenty of room to cook without overcrowding.
Heat the oil over medium-high heat: This will help the potatoes cook quickly and evenly.
Don't overcrowd the skillet: Cook the potatoes in batches if necessary.
Stir the potatoes frequently: This will help them cook evenly and prevent them from burning.
Season the potatoes with salt and pepper: Add other spices or herbs to taste.
Serve the potatoes hot: They're best enjoyed fresh out of the skillet.

Conclusion:

Spicy chili potatoes are a delicious and easy-to-make snack or side dish. They're perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. With a few simple ingredients and a little bit of time, you can make this tasty dish that will surely be a hit with your family and friends.