Smoky Sweet Potato Chili (Print)

A comforting blend of sweet potatoes, beans, and smoky spices simmered into a rich, hearty dish.

# Ingredients:

→ 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 pounds)
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 (14.1 oz) diced tomatoes
17 - 3 cups vegetable broth
18 - 2 tablespoons tomato paste

→ Beans & Extras

19 - 1 can (14.1 oz) black beans, drained and rinsed
20 - 1 can (14.1 oz) kidney beans, drained and rinsed
21 - 1 cup frozen or canned corn kernels, drained
22 - Juice of 1 lime
23 - ¼ cup fresh cilantro, chopped plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, diced sweet potatoes, red and green bell peppers, and jalapeño if using. 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 spices are fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the pot’s bottom.
05 - Bring 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. Continue simmering uncovered for 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 needed. Serve hot, garnished with additional cilantro and optional toppings.

# Expert Tips:

01 -
  • It tastes like youve been simmering it all day, but it comes together in just over an hour.
  • The sweet potatoes break down just enough to thicken the chili without any flour or cream.
  • Leftovers somehow taste even better the next day, soaking up all that smoky spice.
02 -
  • Don't skip blooming the spices, that one minute of toasting wakes up all the flavor.
  • If your chili looks too thick, add a splash of broth or water, if it's too thin, just let it simmer uncovered a little longer.
  • The lime juice at the end is what makes everything sing, add it right before serving.
03 -
  • Dice your sweet potatoes evenly so they cook at the same rate and don't turn to mush.
  • Taste the chili halfway through and adjust the spices, every batch is a little different.
  • If you're making this ahead, add the lime juice and cilantro just before serving so they stay bright and fresh.
Back