Save There's something about the way smoked paprika blooms in hot oil that made me fall in love with this chili. I was experimenting one autumn evening, layering warmth into a pot without really knowing where it would lead, and somehow sweet potatoes became the star instead of an afterthought. The smell alone—earthy spice mixed with caramelizing vegetables—convinced me this was the kind of dish worth making again and again.
I made this for a dinner party on the first truly cold night of the year, and my kitchen became this cozy sanctuary filled with steam and spice. Friends kept wandering in, asking what was happening, drawn by the smell, and we ended up sitting around the counter with bowls of chili, talking until late. That's when I knew this recipe was special—it brought people together without any fuss.
Ingredients
- Olive oil: Use a good quality one that won't overpower the spices—this is your cooking foundation and flavor starts here.
- Onion and garlic: Don't rush the onion; giving it time to soften gently builds the flavor base everything else depends on.
- Sweet potatoes: Cut them into even dice so they cook uniformly and don't leave you with mushy and crunchy pieces in the same bite.
- Bell peppers and jalapeño: The red and green peppers add sweetness and color while the jalapeño brings optional heat that builds slowly rather than shouting.
- Chili powder and smoked paprika: These two are where the magic lives—the paprika especially gives this chili its distinctive warm, almost campfire-like character.
- Ground cumin, coriander, and cinnamon: They seem like an odd trio, but they work together to create depth and a subtle sweetness that highlights the sweet potatoes beautifully.
- Canned tomatoes and tomato paste: The tomatoes bring acidity and brightness while the paste deepens everything into a richer color and flavor.
- Black and kidney beans: Two different beans give you variety in texture and keep things interesting from spoonful to spoonful.
- Corn: A little sweetness and a hint of texture that plays nicely against the creamy beans.
- Lime juice and cilantro: These finish the chili with freshness and a gentle brightness that makes you want another bite.
Instructions
- Build your flavor base:
- Heat the oil in your pot and let the onion soften slowly until it's translucent and starting to turn golden at the edges. This takes about three to four minutes, and it's the foundation everything else rests on.
- Add the vegetables and begin layering:
- Stir in the garlic, sweet potatoes, and bell peppers, then give them five minutes to start softening. You'll notice the garlic becomes fragrant almost immediately.
- Toast the spices:
- Add all your dry spices at once and stir constantly for about one minute until the kitchen fills with a warm, toasty aroma. This brief cooking step unlocks the spices' full potential.
- Pour in the liquids:
- Add the diced tomatoes, tomato paste, and vegetable broth, scraping up any flavorful bits stuck to the bottom of the pot. Everything will come together into a beautiful red-brown mixture.
- Let it simmer gently:
- Bring to a boil, then lower the heat and cover the pot, simmering for twenty minutes. The sweet potatoes will soften gradually, and you'll smell that spice deepening into something rounded and complex.
- Add the beans and corn:
- Stir these in and simmer uncovered for another fifteen to twenty minutes, letting the chili thicken and the flavors meld into something greater than the sum of their parts.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and fresh cilantro, tasting as you go and adjusting the salt if needed. That lime will make everything suddenly pop.
Save What strikes me most is how this chili becomes something different every time you make it, depending on what you're feeling. Some days it's a quiet bowl with just a handful of cilantro, other times it becomes a celebration with all the toppings piled on. Either way, it feels like home.
Playing with Heat and Smoke
The jalapeño is optional, but if you want more of a kick, this is where to start. If you really want to go deeper, add a minced chipotle pepper in adobo sauce—just a half or whole one, depending on how bold you're feeling. The smoky heat will whisper through every spoonful rather than shout, building gradually as you eat. I've found that adding it with the other spices, right before you pour in the liquids, lets it integrate fully into the base.
Serving and Topping Ideas
This chili is wonderful on its own, but it also loves company. Serve it in wide bowls with crusty bread for dipping, or spoon it over rice if you want something more substantial. The toppings are where you can really personalize your bowl—avocado adds creaminess, sour cream or yogurt brings cool tanginess, shredded cheese adds richness, and tortilla chips give you a satisfying crunch.
Make Ahead and Storage
This chili actually improves overnight as the flavors marry and deepen, so making it a day ahead is no sacrifice. It freezes beautifully for up to three months, and there's something wonderful about having a pot of this waiting in the freezer for when you need comfort.
- Cool it completely before freezing, and use freezer-safe containers leaving a little room at the top for expansion.
- Thaw it overnight in the refrigerator, then reheat gently on the stovetop, adding a splash of water if it's thickened too much.
- Make a double batch while you're at it—the effort is almost identical and you'll be grateful later.
Save This is the kind of chili that makes you want to gather people around your table and linger there for hours. It's honest food, warming and nourishing, the sort of thing that reminds you why cooking matters.
Recipe FAQ
- → What gives the chili its smoky flavor?
The smoky flavor comes primarily from smoked paprika and can be enhanced by adding chipotle pepper in adobo sauce.
- → Can I adjust the heat level of the chili?
Yes, you can omit or add the jalapeño depending on your preferred spice level, and chipotle peppers add extra smokiness and heat.
- → What beans are used in this chili?
Black beans and kidney beans provide texture and protein, contributing to the chili’s hearty consistency.
- → How long does it take to cook the dish?
Preparation takes about 20 minutes, and simmering the chili requires around 45 minutes for the sweet potatoes to become tender.
- → What are some good serving suggestions?
Serve the chili hot with fresh cilantro garnish, and optional toppings like avocado, sour cream, shredded cheese, or tortilla chips.
- → Is this dish suitable for special diets?
It’s vegetarian and gluten-free. To keep it vegan, skip dairy-based toppings.