Smoky Sweet Potato Chili (Printable Version)

Rich chili with sweet potatoes, beans, spices, and a hint of smokiness for comforting, warming meals.

# 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 lb)
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 Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, diced sweet potatoes, red and green bell peppers, and jalapeño if using. Cook for 5 minutes, stirring occasionally.
03 - Add chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir to coat vegetables with spices 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 incorporate any browned bits.
05 - Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. Simmer uncovered for an additional 15 to 20 minutes, allowing the chili to thicken and vegetables to fully cook.
07 - Remove from heat and stir in fresh lime juice and chopped cilantro. Adjust salt and seasoning to taste.
08 - Ladle chili into bowls and garnish with extra cilantro. Optionally add toppings such as avocado, sour cream, shredded cheese, or tortilla chips.

# Tips for Success:

01 -
  • It's vegetarian comfort food that doesn't feel like you're missing anything.
  • The smoky warmth makes people ask for seconds without realizing how many vegetables they're eating.
  • Everything comes together in one pot, leaving you more time to relax than to clean.
02 -
  • Don't skip the spice-blooming step—it transforms them from individual flavors into one cohesive, fragrant whole.
  • The lime juice at the end is non-negotiable; it's what makes people say this tastes different from other chilis they've had.
  • If you find it too thick, add a splash of broth; if it's too thin, just let it simmer longer uncovered.
03 -
  • Dice all your vegetables before you start cooking; the actual cooking moves quickly once it begins.
  • Taste the chili three or four times as it cooks—seasoning is a conversation, not a one-time decision.
  • If you're cooking for someone who avoids dairy, this recipe is naturally vegan if you skip the optional toppings.
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