Save I stumbled onto this chili on a rainy Tuesday when my pantry was half-empty and my energy was lower. I had sweet potatoes rolling around in a basket, a few cans of beans, and zero inspiration until I opened the spice drawer and spotted the smoked paprika. That smoky warmth turned everything around. What started as a make-do dinner became something I crave on purpose now.
The first time I made this for friends, I worried it might be too simple or not hearty enough. But when they went quiet after the first spoonful, I knew it had landed. One friend scraped the bottom of the pot with a piece of bread, and another asked for the recipe before even finishing her bowl. That night taught me that sometimes the most unassuming dishes are the ones people remember.
Ingredients
- Olive oil: This is your foundation for building flavor, so use a good one if you have it on hand.
- Onion: A large onion adds sweetness and body, and dicing it evenly helps it melt into the chili.
- Garlic cloves: Fresh garlic brings a sharpness that powdered versions just cannot match, so mince it finely to release all its aroma.
- Sweet potatoes: These break down slightly as they cook, thickening the chili naturally while adding a hint of sweetness that plays beautifully with the smoke.
- Red bell pepper and green bell pepper: The two peppers together give you color, crunch, and a mild vegetal sweetness that rounds out the heat.
- Jalapeño: Seeding it tames the fire, but if you like things spicy, leave a few seeds in for a kick.
- Chili powder: This is the backbone of the dish, so use a blend you trust and love.
- Smoked paprika: This is the secret ingredient that makes people ask what makes it taste so good.
- Ground cumin and ground coriander: These two spices add earthiness and depth that make the chili feel layered and complex.
- Ground cinnamon: Just a whisper of cinnamon adds warmth without making it taste like dessert.
- Dried oregano: A little oregano ties the flavors together and gives it that classic chili feel.
- Salt and black pepper: Season generously, but taste as you go because the broth and beans will add their own saltiness.
- Diced tomatoes: Canned tomatoes are consistent and reliable, and they break down into a rich base.
- Vegetable broth: This is what makes the chili saucy and keeps everything from drying out as it simmers.
- Tomato paste: Two tablespoons add concentrated tomato flavor and help thicken the broth.
- Black beans and kidney beans: Two types of beans give you variety in texture and make the chili more satisfying.
- Corn kernels: Corn adds little bursts of sweetness and a pop of color that makes every bowl look brighter.
- Lime juice: A squeeze of lime at the end wakes everything up and balances the richness.
- Fresh cilantro: Cilantro adds a fresh, herbal note that cuts through the heaviness and makes the chili feel alive.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and let it soften for a few minutes until it turns translucent and smells sweet. This step builds the flavor foundation, so do not rush it.
- Add the vegetables:
- Stir in the garlic, sweet potatoes, bell peppers, and jalapeño, cooking them together for about five minutes while stirring now and then. You will notice the garlic becoming fragrant and the peppers starting to soften at the edges.
- Bloom the spices:
- Add all your spices, chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper, and stir everything to coat the vegetables. Let them cook for just a minute until the spices smell toasted and deep.
- Build the base:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, then stir well and scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor, so do not leave them behind.
- Simmer the sweet potatoes:
- Bring the pot to a boil, then lower the heat to a gentle simmer, cover it, and let it cook for twenty minutes. The sweet potatoes should be almost tender when you poke them with a fork.
- Add the beans and corn:
- Stir in the black beans, kidney beans, and corn, then let the chili simmer uncovered for another fifteen to twenty minutes. It will thicken as it cooks, and the sweet potatoes will break down just enough to make the broth creamy.
- Finish with brightness:
- Turn off the heat, then stir in the lime juice and chopped cilantro. Taste it and adjust the salt or add more lime if it needs a little lift.
- Serve and top:
- Ladle the chili into bowls and garnish with extra cilantro. Add your favorite toppings like avocado, sour cream, cheese, or tortilla chips if you want to make it even more special.
Save One winter evening, I made a big pot of this and brought it to a potluck where everyone else had brought something fancy. I almost felt embarrassed until I saw how fast the pot emptied. People kept coming back, and one person told me it was the first thing all night that actually warmed them up from the inside. That is when I realized that comfort does not need to be complicated.
How to Store and Reheat
This chili keeps beautifully in the fridge for up to five days, and it actually gets better as the flavors meld together overnight. Store it in an airtight container and reheat it gently on the stove with a splash of broth if it has thickened too much. You can also freeze it in portions for up to three months, which makes it a lifesaver on nights when cooking feels impossible.
Ways to Make It Your Own
If you want more heat, throw in a diced chipotle pepper in adobo sauce for a smoky, spicy kick that will make your taste buds wake up. For a heartier meal, serve it over rice or quinoa, or ladle it into a bowl with a piece of crusty bread on the side. I have also stirred in a handful of spinach or kale at the end, and it wilted right in without changing the flavor much at all.
What to Serve Alongside
This chili is filling enough to stand on its own, but it pairs beautifully with cornbread, a simple green salad, or even a few warm flour tortillas. I love putting out bowls of toppings and letting everyone build their own bowl with avocado slices, a dollop of sour cream, shredded cheese, and a handful of crushed tortilla chips. It turns dinner into something a little more interactive and fun.
- Cornbread with honey butter is a classic pairing that never gets old.
- A crisp cabbage slaw with lime dressing adds crunch and cuts through the richness.
- Warm tortillas or tortilla chips give you something to scoop with and make every bite a little more satisfying.
Save Every time I make this chili, I am reminded that the best recipes are the ones you keep coming back to without thinking twice. I hope this one finds a spot in your rotation and brings you as much comfort as it has brought me.
Recipe Help & Answers
- → What gives this dish its smoky flavor?
The subtle smoky taste comes from smoked paprika and optionally adding chipotle pepper in adobo sauce.
- → Can I make this dish spicier?
Yes, include the jalapeño or add more chili powder or chipotle for increased heat.
- → Are there gluten-containing ingredients?
No gluten-containing ingredients are used, making it suitable for gluten-free diets.
- → How can I add extra creaminess or richness?
Top with sour cream, shredded cheese, or avocado slices to enhance creaminess.
- → Is this dish freezer-friendly?
Yes, it freezes well for up to three months without losing flavor.
- → What kitchen tools are needed for preparation?
A large pot or Dutch oven, cutting board, knife, wooden spoon, and can opener are recommended.