Save I threw together my first batch of this chili on a drizzly October afternoon when I realized I had sweet potatoes that needed using and zero meal inspiration. The kitchen smelled like toasted cumin and smoke within minutes. By the time I ladled it into bowls, I knew I'd stumbled onto something that would outlast that gloomy weekend. It's been my go-to ever since.
I made this for a friend who swore she didn't like vegetarian food, and she went quiet after the first spoonful. She texted me two days later asking for the recipe. That moment reminded me that good food doesn't need a label to win people over. It just needs to taste like comfort and feel like care.
Ingredients
- Olive oil: A good glug gets everything started and helps the spices bloom without sticking to the bottom of the pot.
- Onion: I always dice mine small so it practically disappears into the chili, leaving only sweetness behind.
- Garlic: Fresh cloves make all the difference; the jarred stuff just doesn't hit the same here.
- Sweet potatoes: Peel and cube them evenly so they cook at the same rate and don't turn to mush in some spots while staying hard in others.
- Red and green bell peppers: They add color and a mild vegetal sweetness that rounds out the smokiness beautifully.
- Jalapeño: Seeding it tames the heat, but if you like fire, leave a few seeds in.
- Chili powder: This is the backbone of the flavor, so use a brand you trust and one that hasn't been sitting in your cupboard since 2019.
- Smoked paprika: The secret ingredient that makes people ask what that incredible smoky note is.
- Cumin and coriander: Together they bring warmth and depth that makes the whole pot smell like a hug.
- Cinnamon: Just a hint adds complexity without making it taste like dessert.
- Oregano: A little dried oregano ties it all together with an earthy undertone.
- Diced tomatoes: I use canned for convenience, and they break down into the broth perfectly.
- Vegetable broth: Homemade is lovely, but a good quality store-bought one works just fine.
- Tomato paste: It thickens the base and adds a concentrated richness you can't skip.
- Black beans and kidney beans: Rinse them well to get rid of that metallic canned taste.
- Corn: Frozen or canned both work; just make sure canned corn is drained so it doesn't water down the chili.
- Lime juice: A bright squeeze at the end wakes everything up and balances the richness.
- Cilantro: Love it or hate it, it adds a fresh finish that cuts through the heat.
Instructions
- Soften the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it cook until it turns translucent and smells sweet. This sets the foundation for everything that follows.
- Build the base:
- Toss in the garlic, sweet potatoes, peppers, and jalapeño, stirring occasionally so nothing sticks. You'll hear a gentle sizzle and smell the vegetables starting to release their flavors.
- Bloom the spices:
- Sprinkle in all the spices and stir to coat every piece of vegetable. Let them toast for a full minute until your kitchen smells like a spice market.
- Add the liquids:
- Pour in the tomatoes, tomato paste, and broth, scraping up any browned bits from the bottom. Those stuck-on bits are pure flavor.
- Simmer the sweet potatoes:
- Bring everything to a boil, then lower the heat, cover, and let it bubble gently for 20 minutes. The sweet potatoes should be tender but not falling apart.
- Stir in the beans and corn:
- Add the black beans, kidney beans, and corn, then simmer uncovered for another 15 to 20 minutes. The chili will thicken beautifully as it reduces.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and cilantro. Taste and adjust the salt if needed.
- Serve it up:
- Ladle into bowls and top with whatever makes you happy: avocado, sour cream, cheese, or crunchy tortilla chips.
Save One winter night, I brought a pot of this to a potluck and watched it disappear before the main course was even served. Someone asked if I'd brought enough for seconds. I hadn't, but I learned my lesson. Now I always make extra, because this chili has a way of turning strangers into friends around a warm bowl.
Making It Your Own
If you want more heat, add a diced chipotle pepper in adobo sauce along with the tomatoes. The smokiness doubles and the chili gets a deeper, almost addictive kick. I've also swapped the kidney beans for pinto beans when that's what I had on hand, and it worked beautifully. Trust your pantry and your palate.
Storage and Freezing
This chili keeps in the fridge for up to five days and honestly tastes better on day two when the flavors have had time to settle into each other. I freeze individual portions in containers, and they reheat perfectly for those nights when cooking feels impossible. Just thaw overnight in the fridge or microwave straight from frozen, adding a splash of broth if it's too thick.
Serving Suggestions
I love serving this over a scoop of rice or with a hunk of crusty bread for dipping. It also makes an excellent topping for baked potatoes or nachos if you're feeling creative. My favorite move is to set out bowls of toppings and let everyone build their own bowl exactly how they like it.
- Top with diced avocado, a dollop of sour cream, and a handful of shredded cheese for a classic finish.
- Crumble tortilla chips on top for crunch, or serve with warm cornbread on the side.
- A drizzle of hot sauce or a sprinkle of green onions adds a final flourish that makes it feel special.
Save This chili has become one of those recipes I make without thinking, the kind that feels like muscle memory and tastes like home. I hope it does the same for you.
Recipe FAQ Section
- → What gives the chili its smoky flavor?
Smoked paprika and optional chipotle pepper add the distinct smoky depth to this dish without overpowering other ingredients.
- → Can I adjust the heat level in this chili?
Yes, omit the jalapeño or add more for extra heat. Including a chipotle pepper in adobo sauce intensifies smokiness and spice.
- → How do I ensure the sweet potatoes cook properly?
Cut sweet potatoes into uniform dices and simmer until tender but not mushy, usually about 35-40 minutes total cooking time.
- → Which beans work best in this chili?
Black and kidney beans provide texture and protein; rinsing canned beans removes excess sodium and improves flavor.
- → What are good serving suggestions for this dish?
Serve hot with fresh cilantro garnish, avocado slices, sour cream, shredded cheese, or tortilla chips for added texture and creaminess.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this a safe and hearty option for gluten-free dining.