Smoky Sweet Potato Chili

Name: Smoky Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can black beans, drained and rinsed; 1 can diced tomatoes; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups vegetable broth; 2 tablespoons olive oil; 1 tablespoon smoked paprika; 1 teaspoon cumin; Salt and pepper to taste; Optional toppings: avocado, cilantro, sour cream

Highlighted under: Cozy Comfort Recipes

I absolutely love making this Smoky Sweet Potato Chili whenever I want something hearty and comforting. The combination of sweet potatoes, black beans, and a smoky spice blend creates a rich and satisfying dish that's perfect for chilly evenings. It’s quick to prepare and simmers to perfection, leaving you with a flavorful meal in no time. Plus, this chili is a fantastic way to sneak in some veggies, and it’s even better the next day, making leftovers a delicious treat I always look forward to!

Created by

Emily

Last updated on 2026-02-17T14:22:18.891Z

I’ve made this Smoky Sweet Potato Chili countless times, and each batch brings a burst of flavor that warms my heart. The secret, I've found, lies in the balance of spices that complement the natural sweetness of the potatoes. I often use smoked paprika, which adds that depth of flavor, transforming this chili into a notable comfort dish.

What I discovered while experimenting is that letting the chili simmer longer allows the ingredients to meld beautifully, enhancing the overall taste. Pairing it with a dollop of sour cream or avocado adds a creamy texture that perfectly complements the dish. Trust me, one bowl is never enough!

Why You Will Love This Recipe
Hearty and nutritious with a perfect balance of flavors
Smoky spices that create an irresistible depth
Can easily be made vegan and gluten-free

Understanding the Ingredients

The recipes call for medium sweet potatoes, which provide a natural sweetness and creaminess as they cook down. This balance is what makes the chili comforting. When choosing sweet potatoes, look for firm ones without bruises or soft spots. They should yield slightly when pressed but still retain their structure. If you prefer a slightly earthy flavor, consider adding a mix of sweet potatoes and regular potatoes for varied texture and taste.

Black beans are not just about protein in this recipe; they also add a creamy texture and complement the smoky spices beautifully. If you're in a pinch, feel free to substitute with kidney beans or pinto beans; both will work well. However, if using dried beans, make sure to soak and cook them beforehand to achieve the right consistency in your chili.

Cooking Technique Tips

Sautéing the onion and garlic until they are translucent is crucial—it releases their natural sweetness and lays a flavorful foundation for the chili. Keep the heat at medium; too high might burn the garlic, giving it a bitter taste. Once you add the sweet potatoes and spices, don’t skip toasting them for a few minutes. This step helps deepen the flavors and enhances the overall richness of the dish.

While the chili simmers, don’t hesitate to stir occasionally to prevent sticking. If you notice it thickening too rapidly, add a bit more vegetable broth to ensure it remains a hearty soup rather than a thick stew. Simmering allows the flavors to meld beautifully, so don’t rush this part! Timing is key here; aim for 25 minutes to achieve tender sweet potatoes.

Ingredients

Chili Ingredients

2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: avocado, cilantro, sour cream

Instructions

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Add Sweet Potatoes and Spices

Stir in the diced sweet potatoes, smoked paprika, cumin, salt, and pepper. Cook for another 2-3 minutes to toast the spices.

Add Remaining Ingredients

Pour in the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil.

Simmer

Reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the sweet potatoes are tender.

Serve

Taste and adjust seasoning if necessary. Serve with your favorite toppings.

Pro Tips

For added kick, consider adding a chopped jalapeño with the onions. This dish stores well in the fridge for up to 3 days, making it great for meal prep.

Make-Ahead and Storage

This Smoky Sweet Potato Chili is an excellent candidate for meal prep. You can prepare a big batch and store it in the refrigerator for up to five days. Just let it cool before transferring it to an airtight container. If you wish to freeze it, portion out servings in freezer-safe bags or containers. It can last up to three months—perfect for those busy nights!

When you're ready to eat your frozen chili, let it thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth if it’s too thick. This method not only retains the flavors but also gives you a warm, comforting bowl of chili without much effort.

Serving Ideas and Variations

This chili pairs wonderfully with a dollop of sour cream or Greek yogurt for added creaminess and tang. Avocado slices or fresh cilantro as toppings both add freshness, while shredded cheese or a sprinkle of lime juice can brighten up the dish even more. For a little heat, consider adding sliced jalapeños for serving.

You can also customize the chili to suit your taste. Want it spicier? Toss in some cayenne pepper or diced chili peppers when adding the spices. If you prefer more variety, try adding corn or bell peppers along with the sweet potatoes. These additions enhance both the flavor and texture, making every bowl unique!

Questions About Recipes

→ Can I freeze the chili?

Yes, this chili freezes well! Let it cool completely before storing in an airtight container for up to 3 months.

→ Is there a way to spice it up?

Absolutely! Add in fresh diced jalapeños or a pinch of cayenne pepper for extra heat.

→ What can I serve with the chili?

This chili pairs nicely with cornbread, rice, or simply on its own topped with avocado or cheese.

→ Can I make this chili in advance?

Yes, making it a day ahead enhances the flavors. Just reheat when ready to serve.