Smoky Sweet Potato Chili (Printable)

A warming chili with smoky spices, sweet potatoes, beans, and fresh cilantro for flavorful comfort.

# 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 - 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 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 corn kernels, frozen or canned (drained if canned)
22 - Juice of 1 lime
23 - ¼ cup chopped fresh cilantro, plus extra for garnish

# How To Make It:

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 well to coat vegetables and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom to release any browned bits.
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 drained black beans, kidney beans, and corn kernels. Simmer uncovered for an additional 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 to taste.
08 - Ladle into bowls and garnish with extra cilantro. Add optional toppings such as avocado, sour cream, shredded cheese, or tortilla chips as desired.

# Expert Tips:

01 -
  • It tastes like comfort without any of the heaviness, warming you from the inside without weighing you down.
  • Everything comes together in under two hours, and most of that time the pot is doing the work while you relax.
  • It's naturally vegetarian and gluten-free, but so deeply satisfying that no one will miss meat.
02 -
  • Don't skip toasting the spices in that brief moment before adding liquids—it transforms them from dusty and flat to warm and alive.
  • If your sweet potatoes are still not tender after twenty minutes, give them another five or ten rather than rushing with higher heat, which can scorch the bottom.
  • The lime juice at the very end is non-negotiable; it's what makes this chili taste like itself rather than just any other pot of beans.
03 -
  • If you like extra smokiness but aren't ready to commit to chipotle, smoked paprika can go up to three teaspoons without overpowering anything else.
  • Don't skimp on the fresh cilantro at the end; it's the final note that makes this chili sing rather than just hum along.
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