Save to Pinterest I threw this together on a rainy Tuesday when my pantry was down to cans and a couple of forgotten sweet potatoes. The smoky scent that filled the kitchen as the paprika hit the heat stopped me mid-stir—it smelled like comfort I hadn't planned on. By the time I ladled the first bowl, I'd already texted three friends to come over. That chili turned a quiet evening into an impromptu dinner party, proof that the best meals don't always start with a plan.
The first time I made this for my skeptical cousin who claimed he needed meat in chili, he went quiet after the second spoonful. He scraped the bowl clean, then asked if I'd made enough for seconds. I hadn't, but I've never forgotten the look on his face when he realized vegetables could hold their own. Now he requests this every time he visits, and I always make extra.
Ingredients
- Olive oil: Use enough to coat the bottom of your pot; it helps the onions soften without sticking and carries the spice flavors through every bite.
- Onion: A large one adds sweetness as it cooks down, balancing the heat and smokiness that come later.
- Garlic cloves: Fresh garlic is non-negotiable here; the minced jarred stuff won't give you that sharp, aromatic punch when it hits the oil.
- Sweet potatoes: Peel and cube them evenly so they cook at the same rate; they'll soften into creamy pockets that contrast beautifully with the beans.
- Red bell pepper: It adds a subtle sweetness and a pop of color that makes the pot look as good as it smells.
- Green bell pepper: This one brings a slight bitterness that grounds the sweeter elements and adds complexity.
- Jalapeño: Seeding it keeps the heat gentle; leave the seeds in if you like your chili with a bite that lingers.
- Chili powder: The backbone of the flavor; don't skimp, and make sure it's fresh or it'll taste dusty instead of vibrant.
- Smoked paprika: This is where the magic happens—it gives you that campfire depth without any actual smoke.
- Ground cumin: Earthy and warm, it weaves through the other spices and ties everything together.
- Ground coriander: A hint of citrus and floral notes that brighten the heavier flavors.
- Ground cinnamon: Just a touch adds an unexpected warmth that people notice but can't quite name.
- Dried oregano: It brings a rustic, almost woody note that feels right at home in a pot of chili.
- Salt: Taste as you go; canned beans and broth can be salty, so adjust at the end.
- Black pepper: Freshly ground if you can, for a little heat that's different from the chili powder.
- Diced tomatoes: The canned kind works perfectly; they break down into the broth and add acidity to balance the sweetness.
- Vegetable broth: It keeps things light and lets the vegetables shine; low-sodium is best so you control the salt level.
- Tomato paste: Two tablespoons deepen the color and add a rich, concentrated tomato flavor that canned diced tomatoes alone can't achieve.
- Black beans: Rinse them well to get rid of the canning liquid; they add protein and a creamy texture.
- Kidney beans: Hearty and firm, they hold their shape and give the chili that classic beany bite.
- Corn kernels: Frozen or canned both work; they add little bursts of sweetness that surprise you in every spoonful.
- Lime juice: Squeeze it in at the end to wake everything up; it cuts through the richness and makes the flavors sing.
- Fresh cilantro: Stir some in and save the rest for garnish; it adds a fresh, herbal note that feels essential.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it soften for a few minutes, stirring now and then until the edges turn translucent and your kitchen starts to smell inviting. This is the foundation, so don't rush it.
- Build the vegetable base:
- Toss in the garlic, sweet potatoes, both bell peppers, and the jalapeño, stirring everything together so the garlic doesn't burn. Cook for about five minutes, letting the vegetables start to soften and mingle.
- Bloom the spices:
- Sprinkle in the chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper, stirring constantly for about a minute. You'll know it's ready when the spices smell toasted and fragrant, almost like they're waking up.
- Add the liquids:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, scraping the bottom of the pot to lift any browned bits. Those little bits are pure flavor, so make sure they're stirred into the mix.
- Simmer until tender:
- Bring everything to a boil, then lower the heat, cover the pot, and let it simmer gently for twenty minutes. The sweet potatoes should be almost tender when you poke them with a fork.
- Stir in the beans and corn:
- Add the black beans, kidney beans, and corn, then leave the lid off and let it simmer for another fifteen to twenty minutes. The chili will thicken as it cooks, and the sweet potatoes will become melt-in-your-mouth soft.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and chopped cilantro, tasting and adjusting the salt or pepper if needed. This final step brings everything into focus.
- Serve and garnish:
- Ladle the chili into bowls and top with extra cilantro, or whatever you love—avocado, sour cream, cheese, or crunchy tortilla chips all work beautifully.
Save to Pinterest One winter night, I made a double batch and froze half in individual containers. Weeks later, when I was too tired to think about dinner, I pulled one out and reheated it on the stove. The smell alone brought me back to that original rainy evening, and I remembered why I started cooking in the first place—not just to eat, but to create little pockets of warmth I could return to whenever I needed them.
How to Store and Reheat
Let the chili cool completely before transferring it to airtight containers; it'll keep in the fridge for up to five days and actually tastes better after a night of melding flavors. For freezing, portion it into single servings so you can thaw only what you need, and it'll stay good for up to three months. Reheat gently on the stovetop with a splash of broth or water to loosen it up, stirring occasionally until it's hot all the way through.
Variations to Try
If you want more heat, add a diced chipotle pepper in adobo sauce along with the tomatoes—it'll give you smoky fire that builds with every bite. For a heartier version, stir in cooked quinoa or serve it over brown rice to soak up all that rich broth. You can also swap the sweet potatoes for butternut squash if that's what you have; it'll cook down similarly and add its own subtle sweetness.
Topping Ideas and Serving Suggestions
I love piling on sliced avocado and a dollop of sour cream, then finishing with a handful of crushed tortilla chips for crunch. Shredded cheese melts beautifully into the hot chili, and a squeeze of extra lime right before eating brightens everything up. If you're feeding a crowd, set out a topping bar and let everyone build their own bowl—it turns dinner into an experience.
- Serve with warm cornbread or crusty sourdough to mop up every last drop.
- A simple side salad with a tangy vinaigrette cuts through the richness perfectly.
- Leftover chili makes an incredible filling for baked potatoes or quesadillas the next day.
Save to Pinterest This chili has become my go-to whenever I need to feed a crowd or just want a bowl of something that feels like a hug. I hope it fills your kitchen with the same smoky warmth and becomes a recipe you turn to again and again.
Recipe FAQs
- → What gives the chili its smoky flavor?
The smoky taste primarily comes from smoked paprika which imparts a rich, warm undertone to the dish. Adding chipotle pepper can deepen the smokiness.
- → Can I adjust the spice level?
Yes, you can modify heat by adding or omitting the jalapeño pepper and adjusting the chili powder amount. Remove seeds for less heat.
- → How do I thicken the chili if it's too runny?
Simmer uncovered to allow liquid to reduce or mash some sweet potatoes to naturally thicken the texture.
- → What are good serving suggestions?
Serve with crusty bread, over rice, or topped with avocado, sour cream, shredded cheese, or tortilla chips for extra texture.
- → Is this suitable for gluten-free diets?
Yes, this chili is naturally gluten-free when prepared with gluten-free broth and toppings.