Smoky Sweet Potato Chili (Print Version)

Hearty chili featuring sweet potatoes, beans, and warming spices with a subtle smoky essence.

# 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 (about 21.2 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 (24 fluid ounces)
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 corn kernels (frozen or canned, drained if canned; about 5.3 ounces)
22 - Juice of 1 lime
23 - ¼ cup chopped fresh cilantro (plus extra for garnish)

# Steps to Follow:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 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 - Add chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to coat vegetables and cook for 1 minute until fragrant.
04 - Add 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 until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for 15 to 20 minutes until chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with extra cilantro. Top with avocado, sour cream, shredded cheese, or tortilla chips if desired.

# Additional Tips::

01 -
  • It fills your house with the kind of smoky, spiced aroma that makes everyone wander into the kitchen asking whats cooking.
  • The sweet potatoes add a natural sweetness that balances the heat and makes every spoonful feel cozy and complete.
  • You can throw it together on a weeknight and still have leftovers that taste even better the next day.
02 -
  • Don't skip blooming the spices in the pot before adding the liquids, it makes the difference between flat chili and deeply flavored chili.
  • If your sweet potatoes are cooking unevenly, cut them smaller next time or give them a head start in the pot before adding the peppers.
  • Always add the lime juice at the very end after the heat is off, adding it too early makes it taste bitter instead of bright.
03 -
  • If the chili gets too thick, thin it out with a little extra broth or water instead of letting it turn into a stew.
  • Taste the chili before serving and add a pinch of sugar or a drizzle of maple syrup if the tomatoes taste too acidic, it balances everything beautifully.
  • Make a double batch and freeze half, you'll thank yourself on a night when you don't feel like cooking from scratch.
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