Smoky Sweet Potato Chili (Printable Version)

A hearty blend of sweet potatoes, beans, and smoky spices for a comforting main dish.

# Needed 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 1.3 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, or to taste
15 - 1/2 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
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# Steps:

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 jalapeño if using. Cook for 5 minutes, stirring occasionally.
03 - Incorporate chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to coat vegetables and cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the pot's bottom to deglaze.
05 - Bring mixture to a boil, then reduce heat to a low simmer. Cover and cook for 20 minutes until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer 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.
08 - Serve hot, garnished with extra cilantro. Optionally add toppings such as avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It's vegetarian but so satisfying that nobody misses the meat, which I learned the hard way when a non-vegetarian friend asked for seconds.
  • The smoked paprika gives it depth without needing to fuss with obscure ingredients or complicated technique.
  • It actually gets better the next day, making it perfect for meal prep or bringing to a potluck.
02 -
  • Don't skip toasting the spices in the oil before adding liquid—this one step is the difference between flat and dimensional flavor.
  • Canned beans need to be rinsed well; nobody enjoys a gummy chili, and the starch from the can water is exactly what causes that texture.
  • Lime juice isn't optional at the end; it's a magic ingredient that makes every other flavor pop into focus.
03 -
  • Buy your sweet potatoes a day or two ahead so they're easier to peel and dice; they soften slightly and the knife glides through better.
  • Taste the chili before adding salt; canned tomatoes and broth already carry sodium, so you might need less than the recipe suggests.
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