Smoky Sweet Potato Chili (Printable)

A hearty blend of sweet potatoes, beans, and smoky spices perfect for cozy, nourishing meals.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium sweet potatoes, peeled and diced (approx. 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 - 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 oz) diced tomatoes
17 - 3 cups (24 fl oz) vegetable broth
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 (5.3 oz) frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# How to Make It:

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 (if using). 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 to incorporate browned bits.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until sweet potatoes are almost tender.
06 - Stir in black beans, kidney beans, and corn. Simmer uncovered for 15 to 20 minutes until chili thickens and sweet potatoes are fully cooked.
07 - Turn off heat. Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
08 - Serve hot, garnished with extra cilantro. Optional toppings include avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It fills the kitchen with a warmth that feels like a hug, especially when the weather turns cold.
  • You get all the comfort of traditional chili without missing the meat, and the sweet potatoes add a natural sweetness that balances the spice.
  • Leftovers taste even better the next day, which means less work and more flavor when you need it most.
02 -
  • Do not skip blooming the spices, because that one minute of toasting releases oils and aromas that make the chili taste professional instead of flat.
  • If your sweet potatoes are not all the same size, the smaller pieces will break down more and thicken the chili, which is actually a good thing.
  • Taste before serving because every batch of chili powder and broth is different, and a little extra salt or lime can make all the difference.
03 -
  • If you have time, let the chili sit for ten minutes after you turn off the heat, because the flavors settle and deepen in a way that makes a real difference.
  • Use a mix of bean types for texture, and rinse them well to avoid any metallic taste from the cans.
  • A good squeeze of lime at the end is not optional, it is what makes the whole pot come alive.
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