Save The first time I made this chili, I was skeptical about sweet potatoes in a soup. Now it is the only version I make on repeat. The sweetness balances the smoky spices perfectly.
I served this at a fall dinner party last year and my friend who claims to hate vegetarian food went back for thirds. The aroma alone filled the entire house.
Ingredients
- 2 tablespoons olive oil: The foundation that carries all the spices through the vegetables
- 1 large onion, diced: Builds the savory base sweetness
- 3 garlic cloves, minced: Add this right before the spices so it does not burn
- 2 medium sweet potatoes, peeled and diced: Cut them into even half inch cubes so they cook through evenly
- 1 red bell pepper and 1 green bell pepper, diced: The red adds sweetness while green brings a slight bitter edge
- 1 jalapeño, seeded and finely chopped: Leave some seeds in if you want more heat
- 2 tablespoons chili powder: Use a good quality blend with some cumin already in it
- 2 teaspoons smoked paprika: This is the secret ingredient that makes it taste like it simmered all day
- 1 teaspoon ground cumin and 1 teaspoon ground coriander: Toast these spices in the oil for thirty seconds to wake them up
- 1/2 teaspoon ground cinnamon: Just a hint enhances the sweet potatoes without making the chili taste like dessert
- 1/2 teaspoon dried oregano: Adds an earthy herbal note underneath the smoke
- 1 teaspoon salt and 1/2 teaspoon black pepper: Adjust these at the end since the broth adds salinity
- 1 can diced tomatoes: Fire roasted tomatoes add even more depth
- 3 cups vegetable broth: Use a rich broth not water for the best flavor
- 2 tablespoons tomato paste: Concentrates the tomato flavor and helps thicken the chili
- 1 can black beans and 1 can kidney beans, drained and rinsed: Rinse them well to remove the metallic canning liquid
- 1 cup corn kernels: Frozen works perfectly and adds little bursts of sweetness
- Juice of 1 lime: This brightens everything at the end and cuts through the richness
- 1/4 cup chopped fresh cilantro: Stir some in and save some for garnish
Instructions
- Build the aromatic base:
- Heat olive oil in a large pot or Dutch oven over medium heat then add the diced onion. Let it soften for about four minutes until translucent and fragrant.
- Add the vegetables:
- Stir in the garlic sweet potatoes both bell peppers and jalapeño. Cook for five minutes stirring occasionally until the vegetables begin to soften.
- Bloom the spices:
- Add the chili powder smoked paprika cumin coriander cinnamon oregano salt and pepper. Stir constantly for one minute until the spices are fragrant and coat everything.
- Add the liquids:
- Pour in the diced tomatoes with their juice vegetable broth and tomato paste. Stir well and scrape the bottom of the pot to release any flavorful browned bits.
- Simmer to develop flavor:
- Bring to a boil then reduce heat to low cover and simmer for twenty minutes. The sweet potatoes should be almost tender but still hold their shape.
- Add the beans and corn:
- Stir in the black beans kidney beans and corn. Simmer uncovered for another fifteen to twenty minutes until the chili thickens nicely.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and chopped cilantro. Taste and add more salt or pepper if needed.
- Serve with your favorite toppings:
- Ladle into bowls and garnish with extra cilantro avocado sour cream shredded cheese or tortilla chips.
Save This became my go to meal after long weekend hikes. Something about the smoky warmth feels like a hug in a bowl.
Make It Yours
I have experimented with adding butternut squash instead of sweet potatoes and it works beautifully. The key is keeping the smoky spice balance intact.
Serving Ideas
Cornbread on the side is non negotiable in my house. The sweetness plays perfectly with the smoky chili flavors.
Storage and Meal Prep
This chili actually tastes better the next day. I make a big batch on Sundays and eat it throughout the week.
- Store in airtight containers in the refrigerator for up to five days
- Freeze individual portions for quick lunch options
- Reheat gently on the stovetetop adding a splash of broth if needed
Save This chili has become the dish I make when I want something that feels like comfort food but still leaves me feeling nourished.
Recipe FAQs
- → What gives the chili its smoky flavor?
The smoky aroma comes from smoked paprika and optional chipotle pepper in adobo, adding depth without overpowering.
- → Can I make this dish spicier?
Yes, increase jalapeño quantity or add chipotle pepper for more heat and smokiness.
- → Are sweet potatoes essential in this dish?
Sweet potatoes provide natural sweetness and texture that balance the spices and beans beautifully.
- → Is it possible to prepare this in advance?
Absolutely. The dish refrigerates well and can be frozen for up to three months without losing flavor.
- → What toppings complement this chili?
Fresh cilantro, avocado slices, sour cream, shredded cheese, or tortilla chips add texture and enhance flavors.