Save to Pins The first time I made this chili, I wasn't even planning to. My neighbor stopped by with a bag of sweet potatoes from her garden, and I found myself staring at them, wondering what to do with something so stubbornly orange and round. That evening, I started chopping, the spices hitting the pan with a smell so warm it practically wrapped around me. By the time my partner came home, the whole kitchen was humming with cinnamon and smoked paprika, and I realized I'd accidentally invented something we'd be craving for months to come.
I made this for a dinner party last January when everyone was tired of the season, and something shifted when we all sat down with bowls of it. Someone asked what made it taste so different, and I realized it was the combination of that smoky paprika with the subtle warmth of cinnamon and coriander—flavors that shouldn't work together but somehow do. That night, this chili became the thing people remembered about winter.
Ingredients
- Olive oil: A couple of tablespoons to build your flavor base without overwhelming the delicate sweetness of the potatoes.
- Onion and garlic: The aromatic foundation that makes everything taste richer and more intentional.
- Sweet potatoes: Cut them into small-to-medium dice so they soften evenly and actually melt into the broth.
- Bell peppers: Both colors add different notes—use fresh ones, never the pre-cut kind that've been sitting around.
- Jalapeño: Optional, but it adds a whisper of heat that makes the other flavors sing.
- Chili powder and smoked paprika: This is where the magic lives; the smokiness makes people ask what you did differently.
- Cumin, coriander, and cinnamon: These three together create that unexpectedly complex warmth that keeps people coming back.
- Oregano, salt, and pepper: The quieter notes that balance everything else.
- Diced tomatoes and tomato paste: They add acidity and body; don't skip the paste, it deepens everything.
- Vegetable broth: Use good quality—it becomes the soul of the chili.
- Black beans and kidney beans: Drained and rinsed to remove the starchy liquid that can make things cloudy.
- Corn: A touch of sweetness that complements the potatoes without being obvious about it.
- Lime juice and cilantro: Added at the end, they lift the whole dish and remind you you're not eating something heavy.
Instructions
- Build your base:
- Heat oil in your pot and let the onion soften gently—you're not rushing this. Once it's turning translucent, add the garlic and listen for that particular sizzle that tells you you've got it right.
- Add the vegetables:
- Throw in the sweet potatoes, peppers, and jalapeño, stirring occasionally for about five minutes. You want them to start releasing their own flavors into the oil.
- Bloom the spices:
- This is the secret moment—add all the spices and cook for just one minute until your kitchen fills with that intoxicating warmth. This blooming step changes everything.
- Build the liquid:
- Pour in tomatoes, tomato paste, and broth, scraping the bottom of the pot to lift all those flavorful bits. Stir until the tomato paste dissolves completely.
- First simmer:
- Bring to a boil, then lower the heat and cover. Let it bubble gently for twenty minutes—the sweet potatoes should be almost tender but not falling apart yet.
- Add the beans:
- Stir in your beans and corn, then leave it uncovered so it can thicken and the flavors can concentrate. This usually takes another fifteen to twenty minutes, depending on how much heat you're using.
- Final touch:
- Turn off the heat and stir in fresh lime juice and cilantro—they brighten everything instantly. Taste and adjust the salt and pepper to your preference.
Save to Pins What I love most about this chili is that it taught me something I didn't expect to learn about cooking—that the dishes that bring people back aren't always the complicated ones. They're the ones that feel like someone made them specifically to warm you up, not to impress you.
Why Smokiness Matters
The smoked paprika is doing something subtle here that transforms the whole dish. When you combine it with cinnamon and coriander, you create this almost savory-sweet note that confuses people's taste buds in the best way. If you want even more smoke, chop up a chipotle pepper in adobo sauce and stir it in with the spices—it's like adding a little campfire to the pot.
The Texture Game
Getting the texture right is everything. You want some of the sweet potato pieces to break down and thicken the broth while others stay distinct and hold their shape. The uncovered simmer in the last twenty minutes is what does this—it reduces the liquid just enough that the chili becomes velvety without turning into mush.
How to Make This Your Own
This recipe is flexible enough to play with, which is one reason I keep coming back to it. The spice blend is forgiving, and the vegetable mix can change depending on what's in your kitchen. I've made it with butternut squash, added kale at the very end, even experimented with a splash of coffee to deepen the earthiness.
- Double the cilantro if you want brightness to cut through the richness, or skip it entirely if you're not a fan.
- Serve it plain in a bowl, over rice, with crusty bread, or piled onto toast—it works beautifully every way.
- It freezes perfectly for up to three months, so make a double batch when you're in the mood.
Save to Pins This chili has become one of those recipes I find myself making more often than I planned, the kind that quietly works its way into your regular rotation. It's deeply nourishing without ever feeling like a sacrifice.
Questions & Answers
- → What type of beans are used in this dish?
Black beans and kidney beans are incorporated, providing protein and texture.
- → How is the smoky flavor achieved?
Smoked paprika and optional chipotle pepper add a rich, smoky depth to the dish.
- → Can this dish be made vegan?
Yes, simply omit any dairy toppings like sour cream or cheese for a fully vegan option.
- → What is the best way to serve this hearty chili?
Serve hot with garnishes like fresh cilantro, avocado, tortilla chips, or alongside crusty bread or rice.
- → How long does it take to prepare and cook?
Preparation takes about 20 minutes, followed by approximately 45 minutes of cooking for tender sweet potatoes and flavors to meld.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.