Smoky Sweet Potato Chili (Printable)

Rich, smoky chili featuring sweet potatoes, beans, and warming spices for a nourishing, comforting dish.

# What You 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 pounds)
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 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - 1/2 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 frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# 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.
04 - Add diced tomatoes, tomato paste, and vegetable broth. Stir well, scraping the bottom of the pot.
05 - Bring 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. Continue simmering uncovered for 15 to 20 minutes until chili thickens and sweet potatoes are tender.
07 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning as needed. Serve hot, garnished with additional cilantro and optional toppings.

# Expert Tips:

01 -
  • It's hearty enough to satisfy but somehow feels lighter than traditional chili, with natural sweetness doing the work heavy cream would normally do.
  • The combination of smoked paprika and cinnamon is the kind of secret that makes people ask for your recipe, then refuse to believe it could be that simple.
02 -
  • Don't skip the toasting of spices in step 3—it's what separates this from a one-note chili, the moment when everything comes alive.
  • Sweet potatoes vary wildly in density, so check them at 20 minutes; if they're still quite firm, give them another 5 minutes, but don't go longer or they'll turn mushy.
03 -
  • If you want extra smokiness without making it too hot, add a diced chipotle pepper in adobo sauce when you add the spices—the flavor is haunting in the best way.
  • Make it in a Dutch oven if you have one; the even heat distribution means no hot spots or scorching on the bottom, and it looks beautiful coming straight to the table.
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