Smoky Sweet Potato Chili (Printer View)

Rich chili with sweet potatoes, beans, smoky spices, and fresh cilantro for comforting flavor.

# 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 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

# Method:

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 - Incorporate chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to evenly 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 deglaze.
05 - Bring mixture 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 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning as needed.
08 - Serve hot, garnished with additional cilantro. Optional toppings include avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It tastes better the next day, which means less work when you need it most.
  • The sweet potatoes turn creamy and rich without any dairy, so it feels indulgent but keeps you light.
  • You can double the batch and freeze half, giving you a head start on the week ahead.
02 -
  • Cut the sweet potatoes into even pieces or some will turn to mush while others stay hard, and nobody wants that.
  • Don't skip the lime juice at the end, it pulls everything together and makes the chili taste alive instead of flat.
  • If the chili looks too thick, add a splash of broth, and if it's too thin, let it simmer uncovered for a few more minutes.
03 -
  • Taste the chili before you add the lime juice, then taste it after, and you'll understand why it matters.
  • If you double the recipe, use a bigger pot than you think you need or it will boil over when you're not looking.
  • The cinnamon is subtle but essential, so don't leave it out even if it sounds strange.
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