Save to Pinterest I threw this together on a Sunday when the farmers market haul had been sitting in my fridge all week. The sweet potatoes were starting to give me that look, so I grabbed what I had and let the spices do the talking. What came out of the pot that evening surprised me in the best way: rich, warming, and satisfying without any meat at all. My roommate wandered into the kitchen halfway through and asked if I was smoking something on the stove. Nope, just smoked paprika doing its quiet magic.
I made this for a small gathering once, mostly because I panicked and needed to feed vegetarians and meat eaters alike. Everyone went back for seconds. One friend, who usually complained about meatless meals, scraped his bowl clean and asked for the recipe. That was the moment I realized this chili didnt need to apologize for what it wasnt.
Ingredients
- Olive oil: Just enough to get everything started without making it greasy, and it helps the spices bloom properly.
- Onion: The foundation of almost everything good, diced small so it melts into the background.
- Garlic: Minced fresh is best here, the jarred stuff just doesnt have the same punch.
- Sweet potatoes: Peel and cube them evenly so they cook at the same rate, about half inch pieces work well.
- Red and green bell peppers: They add sweetness and a little crunch even after simmering, plus the color makes it look alive.
- Jalapeño: Seed it unless you want real heat, and wash your hands after or youll regret it later.
- Chili powder: The backbone of flavor, make sure yours isnt ancient or itll taste like dust.
- Smoked paprika: This is what gives the chili that campfire depth without actual smoke.
- Cumin and coriander: They work together to add warmth and a slight earthiness that balances the sweetness.
- Cinnamon: Just a hint, it rounds everything out in a way you wont quite be able to name.
- Oregano: Dried is fine here, it adds a subtle herbal note that ties it all together.
- Diced tomatoes: Use the canned kind with juice, it adds body and acidity.
- Vegetable broth: Low sodium gives you control over the salt, and it keeps everything from getting too thick too fast.
- Tomato paste: A little goes a long way, it deepens the tomato flavor and adds richness.
- Black beans and kidney beans: Rinse them well or the liquid makes everything murky and weird.
- Corn: Frozen is easiest, it adds little bursts of sweetness throughout.
- Lime juice: Brightens everything at the end, dont skip it or the chili will taste flat.
- Cilantro: Fresh and chopped, it wakes up the whole bowl right before serving.
Instructions
- Start with the aromatics:
- Heat the oil in a large pot until it shimmers, then add the onion and let it soften without browning. Youll know its ready when it turns translucent and your kitchen starts to smell like somethings actually happening.
- Build the base:
- Toss in the garlic, sweet potatoes, bell peppers, and jalapeño, stirring them around so they get coated in the oil. Let them cook for a few minutes until the garlic smells toasty and the peppers start to soften at the edges.
- Bloom the spices:
- Add all your spices at once and stir quickly so they coat the vegetables and hit the heat. This step only takes a minute but it makes everything smell incredible and taste ten times deeper.
- Add the liquids:
- Pour in the tomatoes, tomato paste, and broth, scraping up any bits stuck to the bottom. Bring it to a boil, then drop it down to a gentle simmer and cover the pot.
- Simmer until tender:
- Let it bubble quietly for about twenty minutes, checking once or twice to make sure the sweet potatoes are getting soft. They should give easily when you poke them with a spoon.
- Stir in the beans and corn:
- Add both kinds of beans and the corn, then let everything simmer uncovered for another fifteen to twenty minutes. The chili will thicken up as the sweet potatoes break down a little and the liquid reduces.
- Finish and season:
- Turn off the heat, squeeze in the lime juice, and stir in the cilantro. Taste it and add more salt if it needs it, lime if it tastes heavy, or a pinch of sugar if its too acidic.
- Serve it up:
- Ladle into bowls and top with whatever you like: avocado, sour cream, cheese, or just more cilantro. Crusty bread on the side never hurts.
Save to Pinterest One cold evening I brought a container of this to a friend who had just moved into a new place and didnt have her kitchen set up yet. She texted me later that night saying it was the first real meal shed had in days and it made the new apartment feel like home. Food has a way of doing that, especially when its warm and fills the room with comfort.
Making It Your Own
This recipe is forgiving and adaptable, so feel free to swap in what you have. If you want more heat, throw in a diced chipotle pepper in adobo sauce for smoky fire. Butternut squash works in place of sweet potatoes if thats what you have, just cut it the same size. You can also add a handful of spinach or kale at the end for extra greens, they wilt right in and add color without changing the flavor much.
Storage and Leftovers
This chili keeps beautifully in the fridge for up to five days and freezes well for up to three months. I portion it into individual containers so I can grab one on a busy night and feel like I have my life together. Reheat it gently on the stove with a splash of broth or water if it thickened up too much. The flavors deepen as it sits, so day two is often better than day one.
Serving Suggestions
Serve this over rice or quinoa if you want to stretch it further, or alongside cornbread for a classic pairing. A dollop of sour cream or Greek yogurt cools it down if you went heavy on the jalapeño. I like it with avocado slices and a handful of crushed tortilla chips on top for crunch.
- Try it with a fried egg on top for breakfast, it works surprisingly well.
- Leftovers make a great filling for burritos or quesadillas.
- A squeeze of extra lime right before eating never goes wrong.
Save to Pinterest This chili has become one of those recipes I turn to when I need something easy, nourishing, and a little bit special without any fuss. I hope it finds a spot in your rotation too.