Smoky Sweet Potato Chili (Print Version)

Rich smoky chili with sweet potatoes, beans, and warming spices for a cozy, hearty meal.

# Components:

→ 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 pounds)
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 (720 ml)
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 (150 g)
22 - Juice of 1 lime
23 - 1/4 cup chopped fresh cilantro, plus extra for garnish

# Method:

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 for 5 minutes, stirring occasionally.
03 - Stir in chili powder, smoked paprika, ground cumin, coriander, cinnamon, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir well, scraping the pot’s bottom to deglaze.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn. Simmer uncovered for 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 extra cilantro. Optionally add toppings such as avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • The sweet potatoes turn velvety and almost melt into the broth, adding natural sweetness that balances the heat.
  • It tastes even better the next day, which means you can make it ahead and actually relax before people arrive.
  • One pot, minimal cleanup, and it feeds a crowd without costing a fortune.
02 -
  • Don't skip toasting the spices in the pot; that one minute transforms them from dusty to fragrant and makes the whole chili sing.
  • If your sweet potatoes aren't fork-tender by the time the chili thickens, add a splash more broth and give them a few extra minutes.
  • Lime juice goes in at the very end, never during cooking, or it loses its bright, punchy magic.
03 -
  • Use a Dutch oven if you have one; the heavy bottom prevents scorching and distributes heat evenly.
  • Taste the chili before serving and adjust the lime juice and salt at the very end, because that's when you can truly balance the flavors.
  • If you're meal prepping, undercook the sweet potatoes slightly so they don't turn mushy when reheated.
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