Smoky Sweet Potato Chili (Printer-Friendly)

A comforting blend of sweet potatoes, beans, and warm spices with a subtle smoky touch.

# 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
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 - ½ teaspoon ground cinnamon
13 - ½ teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon black pepper

→ Liquids

16 - 1 can (14 oz) diced tomatoes
17 - 3 cups 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 frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - ¼ 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 garlic, sweet potatoes, red and green bell peppers, and jalapeño to the pot. 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 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom to prevent sticking.
05 - Bring the mixture to a boil. 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 kernels. Simmer uncovered for an additional 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 desired.
08 - Serve hot garnished with extra cilantro. Optionally add avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Suggestions:

01 -
  • It's one of those rare chilis that tastes better the next day when all the spices have time to get to know each other.
  • The sweet potatoes give you something creamy and substantial without any cream at all.
  • You can make a huge batch and freeze it, which means warmth on demand during cold months.
02 -
  • Don't skip rinsing the beans—it removes excess starch and gives you a cleaner final texture.
  • The chili thickens as it cools, so if it looks a little loose at the end of cooking, it's actually perfect.
03 -
  • Dice your sweet potatoes smaller than you think you need to—they'll soften perfectly in the time the chili simmers.
  • Don't skip the lime juice at the end; that bright hit is what keeps this from tasting heavy despite all its richness.
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