Pin I threw together this chili on a rainy Tuesday when my pantry was half-empty and my mood was restless. I had sweet potatoes rolling around in the bin and a dusty jar of smoked paprika I'd forgotten about. What started as improvisation turned into something I now crave every time the weather turns cold. The smoky warmth fills the kitchen in a way that feels like wrapping yourself in a blanket.
The first time I made this for friends, someone asked if I'd added bacon. I hadn't, but the smoked paprika does that magic trick where it makes everything taste deeper and richer. We ate it straight from the pot with tortilla chips, standing around the stove, and I knew I'd stumbled onto something good. It's become my go-to when I want to feed people something hearty without much fuss.
Ingredients
- Olive oil: Just enough to soften the onions and build flavor without making the chili greasy.
- Onion: The foundation of the whole pot, sweet and soft once it cooks down.
- Garlic cloves: Minced fresh because the jarred stuff never hits the same way.
- Sweet potatoes: They add natural sweetness and body, plus they practically melt into the chili as it simmers.
- Red bell pepper: Brings color and a subtle sweetness that balances the heat.
- Green bell pepper: A little more vegetal, a little sharper, it rounds out the flavor.
- Jalapeño: Optional, but I always toss it in for a gentle kick that sneaks up on you.
- Chili powder: The backbone of the spice blend, earthy and warm.
- Smoked paprika: This is the secret ingredient that makes people think you did something fancy.
- Ground cumin: Adds that toasted, nutty depth you expect from a good chili.
- Ground coriander: Bright and citrusy, it lifts everything up.
- Ground cinnamon: Just a hint to add warmth without making it taste like dessert.
- Dried oregano: A little herbaceous note that ties the spices together.
- Salt and black pepper: Season as you go, taste as you stir.
- Diced tomatoes: Use the canned kind, they break down perfectly and add acidity.
- Vegetable broth: The base that brings it all together, rich and savory.
- Tomato paste: Concentrates the tomato flavor and gives the chili depth.
- Black beans: Creamy and hearty, they make this chili stick to your ribs.
- Kidney beans: A little firmer, they add texture and heft.
- Corn kernels: Sweet little pops of brightness in every spoonful.
- Lime juice: Brightens everything at the end, don't skip this.
- Fresh cilantro: Adds a fresh, herby finish that cuts through the richness.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot and toss in the diced onion. Let it soften and turn translucent, stirring now and then so it doesn't stick.
- Build the base:
- Add the garlic, sweet potatoes, both bell peppers, and jalapeño if you're using it. Stir everything together and let it cook for a few minutes until the vegetables start to soften and smell sweet.
- Bloom the spices:
- Sprinkle in the chili powder, smoked paprika, cumin, coriander, cinnamon, oregano, salt, and pepper. Stir it all together and let the spices toast for a minute until your kitchen smells like a campfire in the best way.
- Add the tomatoes and broth:
- Pour in the diced tomatoes, tomato paste, and vegetable broth, scraping up any brown bits from the bottom of the pot. Those bits are pure flavor, don't waste them.
- Simmer until tender:
- Bring the whole pot to a boil, then turn the heat down and cover it. Let it simmer gently for about 20 minutes until the sweet potatoes are almost fork-tender.
- Stir in the beans and corn:
- Add the black beans, kidney beans, and corn. Let everything simmer uncovered for another 15 to 20 minutes until the chili thickens and the sweet potatoes are completely soft.
- Finish with brightness:
- Turn off the heat and stir in the lime juice and chopped cilantro. Taste it and adjust the salt or spice if you need to.
- Serve it warm:
- Ladle the chili into bowls and top with whatever you love, avocado, sour cream, cheese, or more cilantro. Tortilla chips on the side are non-negotiable in my house.
Pin One night I brought a big pot of this to a potluck and watched people go back for seconds, then thirds. Someone said it tasted like comfort, and I haven't been able to think of a better description. It's the kind of dish that makes you want to sit down, slow down, and just enjoy the moment.
Storage and Make-Ahead Tips
This chili keeps beautifully in the fridge for up to five days, and honestly, it gets better as it sits. I portion it out into containers so I can grab lunch all week. It also freezes like a dream for up to three months, just thaw it overnight and reheat gently on the stove.
Variations You Might Love
If you want more heat, toss in a diced chipotle pepper with some of the adobo sauce. For a smokier vibe, add a pinch of liquid smoke or use fire-roasted tomatoes. I've also stirred in a handful of spinach or kale at the end when I'm feeling virtuous. You can swap the beans for chickpeas or white beans if that's what you have on hand.
Serving Suggestions and Toppings
I love this chili over a scoop of rice or with a thick slice of crusty bread for dipping. It's also incredible stuffed into a baked potato or spooned over nachos. The toppings are where you can get creative and make it your own.
- Diced avocado or a dollop of guacamole adds creamy richness.
- A squeeze of lime and a sprinkle of cheese make every bowl feel special.
- Crunchy tortilla chips or strips give it texture and fun.
Pin This chili has gotten me through countless cold evenings and last-minute dinners. I hope it becomes one of those recipes you turn to when you need something warm, filling, and a little bit magic.
Recipe FAQ
- → Can I adjust the spiciness level?
Yes, omit the jalapeño or reduce chili powder for a milder taste. Add chipotle pepper for extra smokiness and heat.
- → What beans work best in this chili?
Black beans and kidney beans are ideal for texture and flavor balance, but you can substitute with other beans you prefer.
- → How do I make this dish gluten-free?
All ingredients are naturally gluten-free. Just ensure canned ingredients are labeled gluten-free to avoid cross-contamination.
- → Can this dish be prepared ahead of time?
Absolutely. It tastes even better the next day as flavors meld. This chili freezes well for up to three months.
- → What sides pair well with this chili?
Crusty bread, steamed rice, or corn tortillas complement the hearty, smoky flavors perfectly.