Pin It There's something about the first cool evening of autumn that makes me crave something warm and deeply satisfying. One September, I was experimenting in my kitchen with ingredients I'd been meaning to use—sweet potatoes that were getting soft, cans of beans stacked in the pantry—when I decided to throw caution aside and combine them into a chili. The smoked paprika hit the hot oil with this incredible smell that reminded me of distant campfires, and I knew I was onto something special.
I made this for my brother's dinner party last winter, and someone actually asked me for the recipe on a napkin as they were leaving—their bowl had already been refilled three times. There's a particular joy in watching people get quiet and focused when they're genuinely enjoying what you've cooked for them.
Ingredients
- Olive oil: Use good quality if you have it; it carries the other flavors better.
- Large onion: The foundation of everything—give it time to soften properly.
- Garlic cloves: Minced small so it distributes evenly throughout the pot.
- Sweet potatoes: Cut them roughly the same size so they cook evenly; they add natural sweetness and body.
- Red and green bell peppers: Both colors matter for flavor balance and that colorful, inviting look.
- Jalapeño: Only if you like a gentle kick; the seeds contain the heat.
- Chili powder: The star of the spice blend; don't skip it.
- Smoked paprika: This is what creates that campfire character everyone notices.
- Ground cumin: Adds earthiness and warmth without overpowering.
- Ground coriander: A subtle undertone that rounds out the spice profile.
- Ground cinnamon: Just a whisper; it shouldn't taste sweet.
- Dried oregano: Brings a Mediterranean edge to the heat.
- Salt and black pepper: Taste as you go near the end.
- Diced tomatoes and tomato paste: Together they create the body and depth of the sauce.
- Vegetable broth: Use low-sodium so you control the salt level.
- Black beans and kidney beans: Two types give better texture than one; drain and rinse them.
- Corn: Adds pops of sweetness and visual interest.
- Lime juice: Brightens everything at the end; fresh matters here.
- Fresh cilantro: Adds a final, unexpected freshness that ties the dish together.
Instructions
- Build your base:
- Heat the olive oil in your pot over medium heat and add the diced onion. Listen for the gentle sizzle and watch it turn translucent—this takes about 3 to 4 minutes and it's the quiet foundation that everything else rests on.
- Add the vegetables:
- Stir in the garlic, sweet potatoes, bell peppers, and jalapeño. Let them soften for about 5 minutes, stirring occasionally so nothing sticks. You'll notice the kitchen starting to smell alive.
- Bloom the spices:
- Add all the spices at once—chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper. Stir constantly for about 1 minute until the spices toast and release their oils. This is when the magic smell happens.
- Build the sauce:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, then scrape the bottom of the pot to loosen all the browned bits. Stir everything together until smooth.
- Simmer the chili:
- Bring it to a gentle boil, then lower the heat, cover it, and let it simmer for about 20 minutes. The sweet potatoes should be nearly tender when you peek in. This waiting period is when the flavors start finding each other.
- Add the beans and corn:
- Stir in the drained beans and corn, then simmer uncovered for another 15 to 20 minutes. The chili will thicken as it reduces, and the sweet potatoes will finish cooking through. Stir occasionally so the bottom doesn't stick.
- Finish with brightness:
- Turn off the heat and squeeze in the lime juice, then stir in the fresh cilantro. Taste it and adjust the salt and pepper if needed—this last step should wake up all the flavors you've been building.
- Serve and celebrate:
- Ladle the chili into bowls while it's hot. Garnish with extra cilantro and add toppings like avocado, sour cream, shredded cheese, or tortilla chips if you like them.
Pin It I remember one night when my neighbor dropped by just as I was ladling this into bowls, and the aroma was so inviting that I found myself setting an extra place at the table. That's when I realized this chili does something beyond nourishing—it creates moments where people feel genuinely welcomed.
Why This Chili Works
The combination of sweet potatoes with beans creates a naturally creamy texture without any cream, and the mix of spices—especially that smoked paprika—gives it depth that makes people think it's been simmering for hours when it really hasn't. The cinnamon is barely detectable but crucial; it adds warmth without sweetness, which keeps the whole dish balanced and savory.
Customizing Your Bowl
The beauty of this chili is that everyone can make it exactly what they want. Some people love it piled high with cheese and sour cream, others prefer avocado and a squeeze more lime, and I've seen people crack an egg on top and stir it in for richness. You can serve it with crusty bread, over rice, in tortillas, or simply in a bowl as is.
Making It Your Own
Once you've made this a few times, it becomes a canvas for your instincts. I've added diced chipotle in adobo sauce for deeper smokiness, sometimes I throw in a handful of kale at the very end, and occasionally I'll use white beans instead of kidney beans just to see how it changes. The core formula is forgiving enough to welcome your experiments.
- For extra smokiness, add a diced chipotle pepper in adobo sauce along with the spices.
- This chili freezes beautifully for up to three months, so make a double batch and thank yourself later.
- Leftovers often taste even better the next day as the flavors deepen and marry together.
Pin It This chili has become my reliable friend on nights when I want something nourishing without fuss, and it's proven itself as the kind of food that brings people together. I hope it becomes something you reach for again and again.
Recipe Questions & Answers
- → What gives the chili its smoky flavor?
Smoked paprika is the key ingredient that adds the subtle smoky note, enhancing the overall depth without overpowering the other spices.
- → Can I make the dish spicier?
Yes, adding the optional diced jalapeño or a chipotle pepper in adobo sauce can increase the heat and add smoky complexity.
- → How long does it take to cook sweet potatoes until tender?
Simmering the sweet potatoes for about 20 minutes makes them tender but still hold their shape well in the chili.
- → What are good serving options with this dish?
This chili pairs wonderfully with crusty bread, rice, or tortilla chips and can be topped with avocado, sour cream, or shredded cheese for extra flavor.
- → Is this dish suitable for gluten-free diets?
Yes, the chili uses naturally gluten-free ingredients and is suitable for gluten-free diets as long as toppings are checked for gluten content.
- → Can I prepare this dish ahead of time?
Yes, this chili freezes well for up to three months, making it convenient for preparing meals in advance.