Smoky Sweet Potato Chili (Print Version)

A hearty chili bursting with smoky spices, sweet potatoes, beans, and fresh herbs for a comforting meal.

# 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 (approximately 1 pound 5 ounces)
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

# How to Prepare:

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 chopped jalapeño if using. Cook for 5 minutes, stirring occasionally.
03 - Add chili powder, smoked paprika, ground cumin, ground coriander, cinnamon, oregano, salt, and black pepper. Stir to evenly coat the vegetables and cook for 1 minute until fragrant.
04 - Stir in diced tomatoes, tomato paste, and vegetable broth, scraping the bottom of the pot to deglaze.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for an additional 15 to 20 minutes until the chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper as needed.
08 - Ladle chili into bowls, garnish with extra cilantro, and serve hot. Optional toppings include avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It tastes like it's been simmering for hours, but you're eating in just over an hour.
  • You can build it with pantry staples and whatever vegetables are lurking in your fridge.
  • It's one of those rare vegetarian dishes that meat eaters actually ask for seconds on.
02 -
  • Don't skip the step of cooking the spices in the oil for a full minute—it transforms them from powder into flavor.
  • The chili will seem a bit loose after you add the beans, but it thickens as it simmers and cools slightly; trust the process.
  • If you add the lime juice too early, the acidity will kill the warmth of the spices before they can meld together.
03 -
  • If you want extra smokiness without the heat, add a single diced chipotle pepper in adobo sauce instead of the jalapeño.
  • Don't rinse your canned beans too aggressively—a gentle rinse removes the excess sodium without washing away the starches that help thicken the chili.
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