Smoky Sweet Potato Chili (Printable)

Rich chili featuring sweet potatoes, beans, and smoky warming spices, perfect for cozy nights.

# 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 1.3 lbs)
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 oz) diced tomatoes
17 - 3 cups vegetable broth (24 fl oz)
18 - 2 tablespoons tomato paste

→ Beans & Extras

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

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, diced sweet potatoes, red and green bell peppers, and jalapeño. Cook for 5 minutes, stirring occasionally.
03 - Stir in chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Cook for 1 minute until fragrant, ensuring vegetables are well coated.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the pot’s bottom to release any browned bits.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for 15 to 20 minutes until the chili thickens and sweet potatoes are fully cooked.
07 - Turn off heat. Stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.
08 - Serve warm garnished with extra cilantro. Optionally, top with avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It's naturally vegetarian but so hearty and satisfying that no one will miss the meat.
  • The sweet potatoes get tender and almost creamy while the smoked paprika keeps things interesting and complex.
  • You can make a massive pot and freeze half for those nights when you need comfort food but have zero energy.
02 -
  • Don't skip the step where you let the spices cook undisturbed for a minute—that's when they truly bloom and stop tasting dusty.
  • Sweet potatoes release starch as they cook, which helps thicken the chili naturally; you don't need cornstarch or other thickeners.
  • The lime juice and cilantro aren't optional garnishes—they're essential to the final flavor balance, so add them before serving.
03 -
  • If the chili tastes flat by the end, it's usually not enough salt or acid—a pinch more salt or an extra squeeze of lime works wonders.
  • Don't peel the sweet potatoes ahead of time; cut them right before cooking so they don't oxidize and turn gray.
  • Save a cup of the cooking liquid before you add the beans; if your chili gets too thick, stir it back in to loosen things up.
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