Save to Pinterest I threw this together on a Sunday when my pantry was half-empty and my energy was too. I had sweet potatoes rolling around, a few cans I'd forgotten about, and zero desire to run to the store. What came out of that pot surprised me: something warm, filling, and smoky enough to make the whole kitchen smell like comfort.
The first time I made this for friends, someone asked if I'd added bacon. I hadn't, but the smokiness fooled them completely. That's when I realized this chili had earned its place in my rotation. It became my go-to for cold evenings and last-minute guests.
Ingredients
- Olive oil: Just enough to soften the onions without making anything greasy, don't skip this step or things will stick.
- Onion: The base of everything, cook it until it smells sweet and turns translucent.
- Garlic: Fresh is best, the jarred stuff never quite hits the same.
- Sweet potatoes: They add natural sweetness and body, peel them or the skins will curl up and float around.
- Red and green bell peppers: They bring color and a mild vegetal sweetness that balances the spice.
- Jalapeno: Optional but worth it, seed it unless you want real heat.
- Chili powder: The backbone of flavor, use a good one if you can.
- Smoked paprika: This is what makes it smoky, don't substitute regular paprika.
- Cumin and coriander: Warm spices that make everything taste fuller and more complex.
- Cinnamon: Just a hint, it deepens the flavor without tasting like dessert.
- Oregano: Dried works perfectly here, it blooms in the heat.
- Salt and pepper: Season as you go, not just at the end.
- Diced tomatoes: Canned is fine, they break down and add acidity.
- Vegetable broth: Use low-sodium so you can control the saltiness yourself.
- Tomato paste: Adds richness and helps thicken the base.
- Black beans and kidney beans: Rinse them well or the liquid makes everything murky.
- Corn: Frozen or canned, it adds little bursts of sweetness.
- Lime juice: Brightens everything at the end, don't skip it.
- Cilantro: Fresh and chopped, it wakes the whole bowl up.
Instructions
- Start with the base:
- Heat the oil in a large pot and add the onion, letting it soften and turn golden at the edges. This takes a few minutes, but it's worth the patience.
- Build the vegetable layer:
- Toss in the garlic, sweet potatoes, peppers, and jalapeno if using. Stir occasionally and let them start to soften, about five minutes.
- Bloom the spices:
- Add all your spices and stir everything together, cooking for about a minute until the smell hits you. This step makes the spices taste roasted and deep.
- Add the liquids:
- Pour in the tomatoes, tomato paste, and broth, scraping up any bits stuck to the bottom. Those bits are flavor, don't leave them behind.
- Simmer until tender:
- Bring it to a boil, then lower the heat and cover. Let it simmer for 20 minutes, stirring once or twice until the sweet potatoes are almost done.
- Stir in the beans and corn:
- Add both beans and the corn, then let it simmer uncovered for another 15 to 20 minutes. The chili will thicken as it reduces.
- Finish with brightness:
- Turn off the heat and stir in lime juice and cilantro. Taste it and adjust the salt if needed.
- Serve it hot:
- Ladle into bowls and top with whatever you like: avocado, sour cream, cheese, or crunchy tortilla chips.
Save to Pinterest One night I served this with cornbread and someone said it felt like eating at a cabin in the woods. I'd never thought of it that way, but now I can't unsee it. It's the kind of meal that makes you want to sit down and stay awhile.
How to Store and Reheat
This chili keeps in the fridge for up to five days and honestly tastes better the next day. The flavors settle and deepen overnight. I freeze portions in containers for up to three months, and they reheat beautifully on the stove with a splash of broth to loosen things up.
Topping Ideas That Actually Matter
I always put out a few bowls of toppings and let people build their own. Sliced avocado, a dollop of sour cream, shredded cheese, and crumbled tortilla chips are the usual suspects. Sometimes I add pickled jalapenos or a spoonful of salsa verde. It turns a simple bowl into something everyone customizes and enjoys their own way.
What to Serve Alongside
Cornbread is the classic pairing, but I've also served this over rice, with warm flour tortillas, or next to a simple green salad. On really hungry nights, I toast some crusty bread and use it to soak up the broth at the bottom of the bowl.
- Warm cornbread or corn muffins.
- Steamed rice or quinoa for extra heartiness.
- A simple side salad with lime vinaigrette.
Save to Pinterest This is the kind of chili that doesn't need much fuss but delivers every time. It's become one of those recipes I make without thinking, and somehow it always feels just right.
Recipe FAQs
- → How do I enhance the smoky flavor?
Adding a diced chipotle pepper in adobo sauce intensifies the smokiness without overpowering.
- → Can I make this dish spicier?
Include extra jalapeño or a pinch of cayenne pepper to increase heat according to your taste.
- → What are good serving suggestions?
Serve hot with fresh cilantro and optional toppings like avocado or shredded cheese for added texture.
- → Is this suitable for vegan diets?
Yes, simply omit dairy toppings such as cheese or sour cream to keep it vegan-friendly.
- → How can I store leftovers?
This chili freezes well for up to three months; thaw and reheat gently on the stove for best flavor.
- → What cooking tools are needed?
A large pot or Dutch oven, cutting board, knife, wooden spoon, and can opener are essential.