Save to Pinterest I stumbled on this chili recipe during a particularly cold October when I was craving something warm but didn't want the heaviness of meat. The sweet potatoes were sitting in my pantry, almost forgotten, and I thought, why not? The moment that smoky paprika hit the pot, my whole kitchen smelled like a campfire in the best possible way. It's become my go-to whenever I need comfort in a bowl without spending hours in the kitchen.
The first time I made this for friends, I underestimated how much people would eat. I doubled the batch the next time and watched three bowls disappear in minutes, everyone quiet except for the sound of spoons scraping. One friend who claimed she didn't like vegetarian food asked for the recipe before she even finished her second helping. That's when I knew this chili had earned its place in my regular rotation.
Ingredients
- Olive oil: A good base that helps the onions turn golden and sweet without burning, just let it warm up before you add anything.
- Onion: Dice it small and even so it melts into the chili and adds that deep, savory backbone you can't skip.
- Garlic cloves: Fresh garlic makes all the difference here, minced fine so it blooms in the oil and fills the pot with fragrance.
- Sweet potatoes: Peel and dice them into bite-sized cubes so they cook evenly and hold their shape without turning to mush.
- Red and green bell peppers: The combination adds color, sweetness, and a slight vegetal crunch that balances the beans.
- Jalapeño: Seed it if you want mild warmth, leave the seeds in if you like a little kick, it's your call.
- Chili powder: This is the backbone of the flavor, earthy and warm, don't skimp on it.
- Smoked paprika: The secret to that campfire depth, it makes the whole pot taste like it simmered over an open flame.
- Ground cumin and coriander: These two spices work together to add a warm, slightly citrusy undertone that rounds everything out.
- Cinnamon: Just a hint adds unexpected warmth and a subtle sweetness that makes people ask what the secret ingredient is.
- Dried oregano: A touch of herbiness that ties the tomatoes and spices together.
- Salt and black pepper: Season as you go and taste at the end, every pot needs a different amount depending on your broth and beans.
- Diced tomatoes: Use canned for convenience, they break down and create a rich, tangy base.
- Vegetable broth: This is what makes it a chili and not a stew, use good quality broth if you can.
- Tomato paste: Adds concentrated tomato flavor and helps thicken the liquid into something hearty.
- Black beans and kidney beans: Rinse them well to get rid of the tinny taste, they add protein and make the chili filling.
- Corn kernels: A pop of sweetness in every bite, frozen or canned both work perfectly.
- Lime juice: Brightens everything at the end, don't skip this step or the chili will taste flat.
- Fresh cilantro: Stir it in right before serving for a fresh, herby finish that cuts through the richness.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it soften and turn translucent, stirring occasionally so it doesn't brown too fast. You want it sweet and tender, not crispy.
- Build the vegetable base:
- Toss in the garlic, sweet potatoes, bell peppers, and jalapeño, stirring everything together so the garlic doesn't stick to the bottom. Let it cook for about five minutes, just until the peppers start to soften and the sweet potatoes pick up a little color.
- Bloom the spices:
- Add all your spices at once and stir constantly for about a minute until the kitchen smells amazing and the vegetables are coated in that deep red spice blend. This step wakes up the flavors and makes everything taste richer.
- Add the liquids:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, scraping up any stuck bits from the bottom of the pot. Those browned bits are pure flavor, don't leave them behind.
- Simmer until tender:
- Bring everything to a boil, then lower the heat to a gentle simmer and cover the pot. Let it cook for about twenty minutes, checking once or twice to make sure the sweet potatoes are softening but not falling apart.
- Add the beans and corn:
- Stir in the black beans, kidney beans, and corn, then leave the lid off and let it simmer for another fifteen to twenty minutes. The chili should thicken up and the sweet potatoes should be fork-tender and creamy.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and chopped cilantro. Taste and adjust the salt, pepper, or lime until it feels balanced and bright.
- Serve it up:
- Ladle the chili into bowls and top with whatever makes you happy, avocado, sour cream, cheese, or crusty bread on the side. It's good on its own but even better with a little extra love on top.
Save to Pinterest There's something about a pot of chili simmering on the stove that makes a house feel like a home. I've made this on rainy Sundays, after long work weeks, and even brought it to potlucks where it disappeared before the main course. It's one of those recipes that doesn't need a special occasion, it creates its own warmth and comfort just by existing. Every time I make it, I'm reminded that the best meals don't have to be complicated, they just have to be made with a little care.
How to Store and Reheat
This chili keeps beautifully in the fridge for up to five days and somehow tastes even better the next day when the flavors have had time to marry. I like to store it in a big glass container so I can see exactly how much is left and reheat individual portions on the stove with a splash of broth to loosen it up. If you're freezing it, let it cool completely first, then portion it into freezer-safe containers and it'll last up to three months without losing any of that smoky depth.
What to Serve It With
I usually serve this with warm cornbread or a thick slice of crusty sourdough to soak up every last bit of the broth. Sometimes I'll spoon it over brown rice or quinoa to make it even heartier, especially if I'm feeding someone who just came in from the cold. A simple side salad with lime vinaigrette cuts through the richness and makes the whole meal feel balanced without any extra effort.
Toppings and Variations
The beauty of this chili is how adaptable it is depending on what you have in the fridge or what sounds good that day. I've added diced chipotle peppers for extra smoke, swapped the kidney beans for pinto beans, and even stirred in a handful of spinach at the end just because it was about to go bad. Here are a few ideas that have worked well for me over the years.
- Top with sliced avocado, a dollop of sour cream, shredded cheese, or crushed tortilla chips for crunch.
- Stir in a spoonful of peanut butter or almond butter for a subtle richness that deepens the flavor.
- Add a splash of apple cider vinegar along with the lime juice if you want a little extra tang.
Save to Pinterest This chili has become one of those recipes I don't even need to think about anymore, my hands just know what to do. I hope it brings as much warmth to your table as it has to mine.
Common Recipe Questions
- → How can I enhance the smoky flavor?
Add diced chipotle peppers in adobo sauce for a more intense smoky depth.
- → Is this suitable for vegans?
Yes, by omitting dairy toppings like cheese or sour cream, it remains completely vegan.
- → Can I prepare this dish in advance?
Absolutely. It freezes well for up to three months, making it convenient for future meals.
- → What are some good serving suggestions?
Serve with crusty bread or over rice to make the meal heartier and more filling.
- → What spices contribute to the dish’s flavor profile?
Chili powder, smoked paprika, cumin, coriander, cinnamon, and oregano create a warm, layered taste.
- → Can I adjust the heat level?
Yes, include or omit jalapeño depending on your preferred spice tolerance.