Save There's something about the smell of smoked paprika hitting hot oil that makes me want to drop everything and just cook. I stumbled onto this chili on a gray November afternoon when I was trying to use up sweet potatoes before they went soft in the crisper drawer. What started as a quick weeknight dinner became the thing I make whenever someone needs comfort food that doesn't feel heavy. The sweet potatoes dissolve slightly into the broth, creating this silky body while the spices—especially that smoky paprika—keep everything interesting and warm.
I made this for my neighbor's book club once and ended up sending everyone home with containers because there was so much left over. People were surprised it was vegetarian—that smoky, complex depth comes from the spice blend and the way the sweet potatoes caramelize slightly at the edges. It became the recipe they texted me about at midnight, standing in front of their stove trying to recreate it from memory.
Ingredients
- Olive oil: Start with two tablespoons for a gentle sauté—you want the vegetables to soften gradually, not brown hard.
- Onion and garlic: These two are doing the foundational work here, building flavor before anything else arrives at the party.
- Sweet potatoes: Peel them while they're cool and damp; they're easier to handle that way, and the knife glides through without slipping.
- Red and green bell peppers: The color matters as much as the flavor—they brighten up the whole pot and add natural sweetness.
- Jalapeño: Optional, but I like seeding it carefully over the trash so the seeds don't scatter everywhere, then finely chopping it so the heat spreads evenly.
- Chili powder and smoked paprika: These two are the stars—buy them fresh if you can, because stale spices taste like dust.
- Cumin, coriander, and cinnamon: The cinnamon sounds weird until you taste it, then suddenly the whole thing makes sense; it rounds out the heat with a subtle warmth.
- Oregano, salt, and pepper: Don't skip seasoning between layers—taste as you go and build flavor gradually.
- Diced tomatoes and tomato paste: The tomato paste concentrates the flavor when you cook it with the spices; it takes a minute but unlocks something special.
- Vegetable broth: Use good broth if you can, because it carries flavor through the whole pot.
- Black beans and kidney beans: Drain and rinse them thoroughly—this removes excess sodium and the cloudy liquid that can make the chili taste tinny.
- Corn: Frozen corn works beautifully here and adds sweetness and texture that balances the spices.
- Lime juice and cilantro: The lime is the finale, brightening everything at the very end; don't add it too early or it loses its punch.
Instructions
- Start the base:
- Heat the olive oil in a large pot over medium heat until it shimmers slightly. Add the diced onion and let it cook gently for 3 to 4 minutes, stirring occasionally, until it's translucent and starting to smell sweet.
- Build the vegetables:
- Stir in the minced garlic, diced sweet potatoes, both bell peppers, and the jalapeño if using. Cook for about 5 minutes, stirring now and then, until the vegetables soften slightly and the garlic becomes fragrant.
- Bloom the spices:
- Add all the spices—chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper—and stir constantly for about a minute. You'll notice the whole pot smells suddenly alive and warm; that's the spices waking up in the heat.
- Add the wet ingredients:
- Pour in the diced tomatoes with their juice, then add the tomato paste and vegetable broth. Stir well, making sure to scrape the bottom of the pot so nothing sticks, and bring everything to a gentle boil.
- First simmer:
- Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer quietly for 20 minutes until the sweet potatoes are nearly soft but still hold their shape.
- Add the beans and corn:
- Stir in the drained black beans, kidney beans, and corn. Leave the lid off this time and let it simmer for another 15 to 20 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are completely tender.
- Finish strong:
- Turn off the heat and squeeze in the lime juice, then stir in the fresh cilantro. Taste it and adjust the salt and pepper if needed—this is your moment to make it exactly right.
- Serve and garnish:
- Ladle the chili into bowls and top with extra cilantro, avocado, sour cream, shredded cheese, or crushed tortilla chips if you like.
Save I learned to love this chili the way it sits in my fridge, tasting even better on day three when everything has had time to truly know each other. It's become the recipe I turn to when I'm cooking for someone new to vegetarian food, because it proves that vegetables and beans don't need anything else to feel nourishing and complex.
Why This Chili Stands Out
Most vegetarian chilis rely on a single flavor note—heat, usually—but this one has dimensions. The sweet potatoes add body and natural sweetness that balances the smokiness, while the cinnamon whispers in the background, making people ask what that mysterious warm flavor is. It's the kind of dish that makes you realize you don't need meat to feel satisfied or to spend time looking forward to dinner.
How to Make It Your Own
The beauty of this chili is how flexible it is without losing its soul. I've made it with butternut squash when I didn't have enough sweet potatoes, added diced zucchini when it was summer abundance, and once threw in a can of diced chipotle peppers in adobo sauce because I was feeling adventurous. The proportions of beans can shift too—use what you have, adjust the broth if the texture feels off, and remember that you can always cook it uncovered longer if you want it thicker.
Storage and Reheating
This chili gets even better as it sits, so don't hesitate to make it ahead. It keeps beautifully in the fridge for almost a week and freezes solid for up to three months in airtight containers, thawing gently on the stove whenever you need comfort in a bowl.
- To freeze successfully, let it cool completely before transferring to containers, leaving a bit of headroom for expansion.
- Reheat on the stove over medium-low heat, stirring occasionally and adding a splash of broth if it's gotten too thick.
- The lime juice and fresh cilantro taste best when added fresh, so save those for just before eating if you're reheating.
Save This chili has become my answer to most questions: what should I bring to dinner, what can I make that feeds a crowd, what tastes like home but isn't what I grew up with. It's proof that sometimes the best recipes are the ones we discover by accident, standing in our kitchen on an ordinary day.
Recipe Questions & Answers
- → What gives the chili its smoky flavor?
Smoked paprika and optional chipotle pepper in adobo sauce add a subtle and deep smoky flavor to the chili.
- → Can this dish be made spicier?
Yes, adding jalapeño or chipotle peppers increases heat and smokiness according to your preference.
- → How do I ensure the sweet potatoes cook evenly?
Dice them into uniform pieces and simmer covered until tender, checking occasionally for softness.
- → What are good toppings to enhance this dish?
Fresh cilantro, avocado slices, sour cream, shredded cheese, or crunchy tortilla chips complement the flavors and textures well.
- → Is it possible to prepare this in advance?
Yes, this dish freezes well for up to three months, making it great for meal prepping and leftovers.