Smoky Sweet Potato Chili (Print Version)

A hearty chili combining sweet potatoes, beans, and smoky spices for a comforting, flavorful dish.

# 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 (approx. 21 oz)
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 - ½ teaspoon ground cinnamon
13 - ½ teaspoon dried oregano
14 - 1 teaspoon salt, or to taste
15 - ½ 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 corn kernels, frozen or canned (drained)
22 - Juice of 1 lime
23 - ¼ cup chopped fresh cilantro, plus extra for garnish

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 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 - Add chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and black pepper. Stir continuously for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato paste, and vegetable broth. Stir well, scraping the pot's bottom to combine ingredients.
05 - Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are nearly tender.
06 - Stir in black beans, kidney beans, and corn kernels. 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 according to taste.
08 - Ladle into bowls and garnish with additional cilantro. Optionally top with avocado, sour cream, shredded cheese, or tortilla chips.

# Expert Advice:

01 -
  • It's the kind of chili that tastes even better the next day, making it perfect for batch cooking.
  • The sweetness of the potatoes plays so beautifully against those warm spices that you feel like you're eating something both comforting and sophisticated.
  • It comes together in just over an hour, so you can have something deeply satisfying on even the busiest weeknights.
02 -
  • Don't skip the step of blooming your spices in the oil—it's the difference between a good chili and one that tastes like it came from a jar.
  • The sweetness of the potatoes is subtle, not the point; if it starts tasting like dessert, you've added too much or your potatoes are too sweet to begin with.
  • Add the lime juice and cilantro at the very end, after heat is off, so they stay fresh and bright instead of cooking into something dull.
03 -
  • Don't buy pre-minced garlic; fresh cloves minced by hand taste livelier and make a real difference in a dish like this.
  • If your chili is too thick when you're done, add vegetable broth a splash at a time until it's the consistency you want.
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