Fall is the perfect season to embrace root vegetables and warm spices. But what if you could turn humble sweet potatoes into a bold, savory chili that warms every corner of your kitchen? This recipe is my secret weapon for those crisp autumn evenings when comfort food feels like the only solution.
What makes this chili special is the unexpected sweetness of the potatoes paired with smoky spices and a hint of chili heat. It’s a dish that feels hearty without weighing you down, perfect for sharing around a flickering flame. Plus, the aroma of cumin, paprika, and roasted sweet potatoes fills the air with a nostalgic, fall-inspired scent.
WHY I LOVE THIS RECIPE?
- The blend of earthy sweet potatoes and spicy chili instantly transports me back to autumn hikes.
- Seeing the vibrant orange chunks simmering in the pot sparks joy and nostalgia.
- It’s a flexible dish that adapts to whatever groceries are in my pantry.
- The cozy warmth it provides is unmatched on chilly evenings.
- Pure comfort in a bowl that I can make ahead and reheat effortlessly.
- FORGOT to sauté the onions—ended up with raw, biting flavor and a last-minute fix: quick caramelize.
- DUMPED too much chili powder at once—tasted bitter and overpowering—the remedy: add a splash of broth.
- OVER-TORCHED the sweet potatoes—smelled burnt, saved it with extra broth and a gentle simmer.
- FORGOT to add the garlic—lost depth, quickly stirred in at the end to revive the aroma.
- When too bland, splash in a dash of soy sauce for depth and umami.
- Patch over over-spiced chili with a dollop of sour cream—silkiness and mellow spice.
- Shield burnt bits by removing top layers and adding a splash of water to loosen flavors.
- When undercooked, simmer longer with a lid—sweet potatoes should be fork-tender.
- Smell the simmering pot—crackling garlic signals it’s time to turn down the heat.
- Large pot or Dutch oven
- Baking sheet
- Knife
- Cutting Board
- Wooden Spoon or Spatula
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder adjust to taste
- 1 can (15 oz) diced tomatoes undrained
- 4 cups vegetable broth
- 1 can (15 oz) black beans drained and rinsed
- Salt to taste
- Pepper to taste
- Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic, smoked paprika, cumin, and chili powder to the onions. Cook for another 30 seconds until the spices become aromatic.
- Pour in the diced tomatoes with their juices and vegetable broth. Bring the mixture to a gentle simmer, mixing well to combine all flavors.
- Once the roasted sweet potatoes are ready, add them to the pot. Stir gently to incorporate with the broth and spices.
- Add the drained black beans and season with salt and pepper to taste. Cover the pot and let the chili simmer on low heat for about 10 minutes, allowing flavors to meld.
- Uncover the pot and taste the chili, adjusting salt and pepper if needed. The sweet potatoes should be tender, and the chili thickened but still saucy.
- Serve the hot sweet potato chili in bowls, garnished with fresh herbs or a squeeze of lime if desired. Enjoy the hearty, smoky flavors with your favorite bread or on its own.
AVOID MY DISASTER (You’re Welcome)
QUICK FIXES THAT SAVE YOUR DAY
This sweet potato chili is a reminder that fall’s best ingredients often come from simple, homemade recipes. The combination of smoky spices and sweet bursts pairs beautifully with crusty bread or cornbread fresh out of the oven.
As the days grow shorter and the air turns crisp, such a hearty, warming dish feels like a small act of self-care. It’s a way to hold on to that fleeting magic of autumn, spooned into a bowl. Every bite invites you to slow down and savor something truly seasonal.
Sweet Potato Chili
Equipment
Ingredients
Instructions
With its comforting warmth and vibrant flavors, this chili captures the essence of fall in every bite. It’s perfect for those last outdoor gatherings or quiet nights in, where simple ingredients come together in a symphony of seasonality.
Ultimately, this dish is more than just food; it’s a celebration of changing leaves, cool breezes, and the cozy moments that define autumn. Making it encourages a bit of mindfulness, a reminder to appreciate the fleeting beauty of this harvest season.
