Save There's something about the first cool evening of autumn that makes me want to fill my kitchen with the smell of simmering spices. I discovered this chili on a night when I had sweet potatoes taking up half my fridge and a craving for something warming but not heavy. The combination of smoked paprika and cinnamon felt like an experiment, but the moment those spices hit the hot pan, I knew this was going to become a regular in my rotation.
I made this for my coworkers during a potluck and watched someone take a second bowl before I'd even sat down. What got me was the surprise on their faces when they tasted the subtle warmth from the cinnamon paired with the smokiness—it's not what you expect, which is exactly why it works. That moment convinced me this wasn't just a recipe for quiet weeknights at home.
Ingredients
- Olive oil: A couple tablespoons to create the flavor foundation; don't skip this step because it helps bloom those spices.
- Onion and garlic: The backbone of any good chili, and dicing them fine means they disappear into the sauce rather than dominating it.
- Sweet potatoes: Cut them into roughly half-inch cubes so they cook through in the time frame but still hold their shape.
- Red and green bell peppers: They add brightness and sweetness that balances the spices beautifully.
- Jalapeño: Optional but worth including if you like a gentle heat that lingers.
- Chili powder, smoked paprika, cumin, coriander, cinnamon, and oregano: This spice blend is what makes this chili distinctive; the cinnamon is the secret weapon that rounds out the savory notes.
- Diced tomatoes and tomato paste: Together they provide acidity and depth that keeps the chili from tasting one-dimensional.
- Vegetable broth: Use good quality broth because you'll taste it throughout the entire pot.
- Black beans and kidney beans: Drain and rinse them well to remove excess sodium and starch, which helps keep the broth clear.
- Corn: A handful of frozen corn adds sweetness and texture in the last minutes of cooking.
- Lime juice and cilantro: These finish the chili with brightness that makes everything taste more alive.
Instructions
- Start with the base:
- Heat your olive oil in a large pot over medium heat and add the diced onion. Let it soften for about 3 to 4 minutes, stirring occasionally until it turns translucent at the edges.
- Build the foundation:
- Add your minced garlic, cubed sweet potatoes, diced peppers, and chopped jalapeño if using. Stir them around for about 5 minutes to let them begin softening and to combine their flavors with the onion base.
- Toast the spices:
- Add all your dry spices at once—chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper—and stir constantly for about 1 minute. You'll notice the kitchen suddenly smells incredible as the spices bloom in the hot oil.
- Add the liquids:
- Stir in your canned tomatoes with their juice, the tomato paste, and your vegetable broth. Scrape the bottom of the pot with your wooden spoon to loosen any spices or vegetables stuck there, then stir everything together well.
- First simmer:
- Bring the mixture to a boil, then reduce your heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes until the sweet potatoes are almost tender but still hold their shape when you test them with a fork.
- Add the beans:
- Add the beans:
- Stir in your drained black beans, kidney beans, and corn. Let everything simmer uncovered for 15 to 20 minutes more, stirring occasionally, until the sweet potatoes are completely soft and the chili has thickened slightly.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and fresh cilantro. Taste a spoonful and adjust the salt and pepper if needed—sometimes the final seasoning makes all the difference.
- Serve:
- Ladle the chili into bowls and garnish with extra cilantro. Add toppings like avocado slices, a dollop of sour cream, shredded cheese, or crushed tortilla chips if you like.
Save There was a moment last winter when my sister was going through a rough stretch and showed up at my place unexpectedly. I happened to have the ingredients for this chili on hand, and watching her slowly relax as we ate together, bowl after bowl, reminded me that sometimes the best thing food can do is just sit with someone quietly.
The Magic of Smoked Paprika
Smoked paprika is what separates this chili from dozens of other versions. It adds a campfire-like quality without any actual smokiness overpowering the other flavors. I learned this by accident when I ran out of regular paprika and grabbed the smoked version instead, and suddenly the chili had a sophistication I wasn't expecting. The cinnamon amplifies this effect, creating a warmth that feels almost autumn-like regardless of the season.
Why Cinnamon Works Here
Cinnamon in chili seems unusual until you realize it's been used in chili recipes for generations, particularly in Southwestern and traditional American versions. Just a half teaspoon creates a subtle sweetness that balances the heat from the spices and plays beautifully against the natural sweetness of the sweet potatoes. It's the kind of ingredient that people taste but can't identify, which is exactly where you want it to be.
Making It Your Own
This recipe is forgiving enough to adapt to what you have on hand. If you prefer extra smokiness, add a diced chipotle pepper in adobo sauce during the toasting step. For extra heat, keep the jalapeño seed or add a pinch of cayenne. Make it vegan by skipping the sour cream and cheese toppings, and the chili itself is naturally gluten-free.
- This chili freezes beautifully for up to three months, so consider doubling the batch and saving half for a future night when cooking feels like too much.
- Serve it with crusty bread to soak up the broth, or ladle it over rice for something heartier and more filling.
- The flavors actually deepen and marry together overnight in the refrigerator, so if you have time, make this a day ahead.
Save This chili has become the kind of recipe I return to when I need comfort but also want to feel like I've made something thoughtful. It's honest food that asks very little of you but gives back generously in warmth and flavor.
Your Questions Answered
- → What gives the chili its smoky flavor?
The smoky taste comes from smoked paprika and optional chipotle peppers, which add depth and warmth without overpowering the other ingredients.
- → Can this dish be made spicier?
Yes, by including the jalapeño or adding chopped chipotle peppers, you can increase the chili’s heat to suit your preference.
- → What beans are used in this chili?
It includes black beans and kidney beans, both rinsed and drained, which add a hearty texture and protein to the dish.
- → Is this chili suitable for special diets?
Yes, it's vegetarian and gluten-free. You can also make it vegan by avoiding dairy toppings like cheese or sour cream.
- → How can I store leftovers?
Leftovers freeze well for up to three months. Store in airtight containers and thaw thoroughly before reheating.