Save I threw this together on a Sunday when the farmers market had handed me too many sweet potatoes and I had no plan. The kitchen smelled like cumin and something faintly sweet as the paprika hit the hot oil. My neighbor knocked on the door an hour later asking what I was making, and I ended up ladling out bowls on the spot. It became the kind of recipe I reach for when I want something filling without much fuss.
I made this for a potluck once and someone asked if I had been cooking all day. I hadnt. The smoky paprika does most of the heavy lifting, and the sweet potatoes break down just enough to thicken everything without babysitting the stove. It was gone before the cornbread even made it to the table.
Ingredients
- Olive oil: Use enough to coat the bottom of the pot so the onions dont stick, and don't skip the step of heating it first.
- Onion: Dice it small so it melts into the chili and adds sweetness without chunks getting in the way.
- Garlic: Mince it fine and add it after the onion softens, or it will burn and turn bitter.
- Sweet potatoes: Peel them and cut into even cubes so they cook at the same rate, and don't worry if they start to fall apart.
- Red bell pepper: This adds a mild sweetness that balances the heat, and it holds its shape better than you'd think.
- Green bell pepper: It brings a slightly grassy note that rounds out the flavor, so don't leave it out.
- Jalapeño: Seed it unless you like things spicy, and wash your hands after chopping or you will regret it later.
- Chili powder: This is the backbone of the flavor, so use a good one that hasn't been sitting in your cabinet since 2019.
- Smoked paprika: This is what makes people ask what your secret is, so don't swap it for regular paprika.
- Ground cumin: Toast it in the pan for a few seconds if you want to show off, but it works fine straight from the jar.
- Ground coriander: It adds a citrusy warmth that most people can't name but will notice if it's missing.
- Ground cinnamon: Just a pinch makes the chili taste deeper and more complex without screaming dessert.
- Dried oregano: Crush it between your fingers before adding it to wake up the oils.
- Salt: Start with less than you think and adjust at the end, because the broth and beans already bring some.
- Black pepper: Freshly cracked is better, but the pre-ground stuff works when you're in a hurry.
- Diced tomatoes: Use the canned kind with their juice, and break up any big chunks with your spoon as they cook.
- Vegetable broth: This is where the chili gets its body, so don't water it down with plain water.
- Tomato paste: Stir it in with the spices so it caramelizes a little and doesn't taste raw.
- Black beans: Rinse them well or the liquid will make your chili taste tinny.
- Kidney beans: These hold their shape and add a meaty texture that makes the chili feel hearty.
- Corn kernels: Frozen works best because canned can be too soft, but either way it adds little pops of sweetness.
- Lime juice: Squeeze it in at the end to brighten everything up, and taste before you add the whole lime.
- Fresh cilantro: Chop it rough and stir it in right before serving, and keep extra on hand for people who want more.
Instructions
- Start with the aromatics:
- Heat the oil until it shimmers, then add the onion and let it cook until the edges turn translucent and your kitchen smells sweet. Don't rush this part.
- Add the vegetables:
- Toss in the garlic, sweet potatoes, bell peppers, and jalapeño, stirring everything so it gets coated in the oil. Let them cook together for a few minutes until the garlic smells toasty.
- Bloom the spices:
- Sprinkle in the chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper, stirring constantly so nothing burns. You'll know it's ready when the spices smell rich and deep, usually about a minute.
- Build the base:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, scraping up any brown bits stuck to the bottom of the pot. Those bits are flavor, so don't leave them behind.
- Simmer the sweet potatoes:
- Bring everything to a boil, then lower the heat, cover the pot, and let it simmer until the sweet potatoes are almost tender. Stir once or twice to make sure nothing sticks.
- Add the beans and corn:
- Stir in the black beans, kidney beans, and corn, then let it simmer uncovered so the chili thickens and the flavors come together. Taste a sweet potato cube to make sure it's soft all the way through.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and cilantro, adjusting the salt and pepper until it tastes just right. Let it sit for a few minutes before serving so everything settles.
- Serve it warm:
- Ladle the chili into bowls and top with whatever you like, avocado, sour cream, cheese, tortilla chips, or just more cilantro. It's even better the next day, so don't be afraid to make extra.
Save The first time I reheated this, I ate it standing at the counter with a sleeve of crackers and realized it had somehow gotten even better overnight. The sweet potatoes had soaked up the smoky broth, and the whole thing tasted like it had been simmering all day. I've been making double batches ever since.
Storage and Reheating
This chili keeps in the fridge for up to five days in an airtight container, and it freezes beautifully for up to three months. When you reheat it, add a splash of broth or water because it thickens as it sits. I usually warm it in a pot over low heat, stirring occasionally, but the microwave works fine if you're in a rush.
Customizing the Heat
If you like things spicy, leave the seeds in the jalapeño or add a diced chipotle pepper in adobo sauce when you add the tomatoes. For a milder version, skip the jalapeño entirely and stick with the smoked paprika for warmth without the burn. You can always put hot sauce on the table and let people adjust their own bowls.
Serving Suggestions
I love this over a scoop of rice or with a hunk of crusty bread to soak up the broth. It also works as a topping for baked potatoes or stuffed into tortillas for a quick burrito. The toppings matter more than you think, so set out avocado, sour cream, cheese, and lime wedges and let everyone build their own bowl.
- Try it with cornbread on the side, the sweetness plays well with the smoky spice.
- Leftovers make a great filling for quesadillas or nachos if you want to stretch it further.
- A dollop of Greek yogurt works just as well as sour cream and adds a little tang.
Save This is the kind of chili that makes your kitchen smell like home and fills up a table without much effort. I hope it becomes one of those recipes you reach for when you need something warm, easy, and good enough to share.
Recipe Guide
- → What gives the chili its smoky flavor?
Smoked paprika and chili powder create the subtle smoky undertone in the chili.
- → Can I add heat to the dish?
Yes, including jalapeño or chipotle pepper in adobo sauce increases the chili’s spiciness.
- → Is this suitable for vegetarians and gluten-free diets?
Absolutely, it contains no meat or gluten ingredients, making it friendly for both diets.
- → What sides pair well with this dish?
Crusty bread, rice, or tortilla chips complement the hearty chili flavors nicely.
- → How can I store leftovers?
Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- → What toppings enhance this dish?
Avocado, sour cream, shredded cheese, and extra cilantro add flavor and texture.