Smoky Sweet Potato Chili (Printable)

Hearty chili combining sweet potatoes, beans, and smoky spices for a comforting and nourishing meal.

# 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 (approximately 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 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 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 - Add minced garlic, diced sweet potatoes, red and green bell peppers, and jalapeño. Cook while stirring occasionally for 5 minutes.
03 - Mix in chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to evenly coat vegetables and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir thoroughly, scraping the bottom of the pot to blend flavors.
05 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes until sweet potatoes are nearly tender.
06 - Stir black beans, kidney beans, and corn into the pot. Simmer uncovered for another 15 to 20 minutes until chili thickens and sweet potatoes are fully cooked.
07 - Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning as needed.
08 - Serve hot, garnished with additional cilantro. Optional toppings include avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It's naturally vegetarian but tastes so rich and complex that no one notices the missing meat.
  • The sweet potatoes stay tender and slightly creamy, giving this chili a texture that's different from the typical bean-heavy versions.
  • One pot means minimal cleanup, which feels like a gift on a weeknight.
02 -
  • Don't skip toasting the spices in the hot oil for that full minute—it transforms their flavor from dusty and flat to rich and dimensional.
  • The lime juice at the end isn't optional seasoning; it's what brings everything into focus and prevents the chili from tasting muddy.
  • Sweet potatoes vary in size, so check them at the 20-minute mark rather than treating it as a hard deadline.
03 -
  • If your sweet potatoes are larger than medium, cut them smaller so they cook through in the given timeframe without falling apart.
  • Taste the chili before serving and adjust the lime juice slightly depending on how acidic you want it—this is where you fine-tune everything to your preference.
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