Smoky Sweet Potato Chili (Printable)

Hearty blend of sweet potatoes, beans, and smoky spices simmered to comforting perfection.

# 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 1.32 lbs)
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, adjust to taste
15 - 1/2 teaspoon black pepper

→ Liquids

16 - 1 can (14 oz) diced tomatoes
17 - 3 cups vegetable broth (720 ml)
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 (5.3 oz) frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes.
02 - Stir in minced garlic, diced sweet potatoes, red and green bell peppers, and chopped jalapeño. Cook for 5 minutes, stirring occasionally.
03 - Add chili powder, smoked paprika, ground cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to evenly coat the vegetables and cook 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom of the pot to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Continue simmering uncovered for 15 to 20 minutes until chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat and stir in lime juice and chopped cilantro. Adjust seasoning if needed. Serve hot, garnished with additional cilantro and optional toppings.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but you'll be eating in just over an hour.
  • The sweet potatoes break down just enough to thicken the broth naturally, no flour or cream needed.
  • It's the kind of bowl that satisfies meat eaters and vegetarians alike without anyone feeling like they're missing out.
  • Leftovers somehow taste even better the next day, soaking up all that smoky depth overnight.
02 -
  • Don't skip blooming the spices in the pot; heating them before adding liquid unlocks flavors you'll never get if you just dump everything in at once.
  • If your sweet potatoes aren't tender after twenty minutes, give them more time—underdone sweet potatoes will ruin the texture of the whole pot.
  • Taste before serving and adjust the salt; canned ingredients vary wildly in sodium, and you don't want to realize it's bland only after everyone's sitting down.
03 -
  • Cut your sweet potatoes into uniform pieces so they cook evenly; nothing's worse than some cubes turning to mush while others stay hard.
  • If the chili gets too thick as it sits, thin it out with a little broth or water when reheating—it'll come back to life without losing any flavor.
  • Always add the lime juice after you turn off the heat; cooking it will dull that bright, citrusy punch you're looking for.
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