Smoky Sweet Potato Chili (Print Version)

A rich, smoky blend of sweet potatoes, beans, and warming spices perfect for nourishing, cozy dinners.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium sweet potatoes, peeled and diced (approximately 21 ounces)
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped (optional)

→ Spices & Seasonings

08 - 2 tablespoons chili powder
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon ground cinnamon
13 - ½ teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon black pepper

→ Liquids

16 - 1 can (14 ounces) diced tomatoes
17 - 3 cups vegetable broth
18 - 2 tablespoons tomato paste

→ Beans & Extras

19 - 1 can (14 ounces) black beans, drained and rinsed
20 - 1 can (14 ounces) kidney beans, drained and rinsed
21 - 1 cup (5.3 ounces) frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - ¼ cup chopped fresh cilantro, plus extra for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced sweet potatoes, red and green bell peppers, and jalapeño if using. Cook for 5 minutes, stirring occasionally.
03 - Incorporate chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir well to coat vegetables and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom of the pot to combine ingredients evenly.
05 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until sweet potatoes are tender but not falling apart.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for an additional 15 to 20 minutes, allowing the chili to thicken and flavors to meld.
07 - Remove from heat. Stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with extra cilantro. Optional toppings include avocado, sour cream, shredded cheese, or tortilla chips.

# Additional Tips::

01 -
  • It tastes like comfort but comes together in just over an hour, so you're not standing in your kitchen all evening.
  • The smoked paprika gives it a depth that makes people ask what secret ingredient you're hiding.
  • It's naturally vegetarian, freezes beautifully, and tastes even better the next day when the flavors have settled into each other.
02 -
  • Don't skip toasting those spices in the oil—that one minute of cooking unlocks flavors that make people think you've been cooking for hours.
  • The lime juice at the end is non-negotiable; it's what prevents the chili from tasting flat, so don't leave it out even if you're not usually a lime person.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the finished chili has good texture throughout.
  • Don't let the spices sit in the oil too long after you add them—that brief toast unlocks their depth without letting them burn and turn bitter.
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