Smoky Sweet Potato Chili (Printable version)

A rich, smoky chili featuring sweet potatoes, beans, and spices delivering comforting, hearty flavors.

# What you 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 1.3 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 (24 fl oz) 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 (5 oz) frozen or canned corn kernels, drained if canned
22 - Juice of 1 lime
23 - 1/4 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 - Sprinkle chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper over the vegetables. Stir well to coat and cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom of the pot to incorporate all ingredients.
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 kernels. Simmer uncovered for 15 to 20 minutes until the chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust salt and seasoning to taste.
08 - Serve hot, garnished with extra cilantro. Optionally add toppings such as avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of smell that makes people appear out of nowhere asking whats for dinner.
  • Sweet potatoes break down just enough to thicken everything naturally, no flour or cornstarch needed.
  • Youll have leftovers that somehow taste even better the next day, which is a rare gift.
  • Its adaptable to whatever heat level you want, from mild and cozy to wake you up spicy.
02 -
  • Dont skip blooming the spices in the oil, it completely changes the flavor from dull to vibrant.
  • If your sweet potatoes are mushy, you diced them too small or simmered too long, aim for half inch cubes and watch the clock.
  • The lime juice at the end is not optional, it cuts through the richness and makes everything taste balanced and bright.
03 -
  • Taste your chili powder before using it, old spices lose their heat and flavor fast.
  • Let the chili rest for ten minutes after cooking, it thickens up and the flavors settle in.
  • If it tastes flat, add a pinch of salt and another squeeze of lime, it usually fixes everything.
Return