Roasted Sweet Potato Chili with Cinnamon and Smoked Heat Recipe

This roasted sweet potato chili is what I make when I want something hearty but still a little different from the usual pot of chili. It’s warming, steady, and layered, with just enough spice to keep things interesting. I usually reach for this recipe on colder nights when I want dinner to feel grounding without being heavy, and when the oven and stove both get to do a little work.

Behind the Recipe

I started making this chili after roasting sweet potatoes for another dish and realizing how much depth they add compared to tossing them in raw. Roasting brings out their natural sweetness, which pairs really well with smoky spices and a touch of cinnamon. After a few tweaks to get the balance right, this version became the one I come back to every fall and winter.

Recipe Origin or Trivia

Sweet potato chili is a modern twist on classic chili recipes, often used in vegetarian or plant-forward cooking. Cinnamon has long been used in savory stews across many cuisines to add warmth and depth rather than sweetness, especially when paired with smoky or spicy elements.

Why You’ll Love This Recipe

• Deep, layered flavor: Roasting builds richness
• Comforting but not heavy: Sweet potatoes keep it balanced
• Smoky heat: Warming, not overpowering
• Naturally vegetarian: No compromise on heartiness
• Great for meal prep: Improves overnight
• Freezer-friendly: Easy to store
• Seasonal and cozy: Perfect for colder months

Chef’s Pro Tips for Perfect Results

• Roast sweet potatoes fully: Browning adds flavor
• Use smoked spices sparingly: Let them support, not dominate
• Add cinnamon lightly: It should warm, not sweeten
• Simmer gently: Gives flavors time to settle

Kitchen Tools You’ll Need

1. Sheet pan: For roasting sweet potatoes
2. Large pot or Dutch oven: For the chili
3. Cutting board: Prep work
4. Sharp knife: Clean, even cuts
5. Wooden spoon: Stirring

Ingredients in This Recipe

1. Sweet potatoes: Roasted for sweetness and texture
2. Olive oil: Helps caramelize during roasting
3. Onion: Savory base
4. Garlic: Aromatic depth
5. Bell pepper: Adds body and mild sweetness
6. Canned beans: Black or kidney beans for protein
7. Crushed tomatoes: Forms the chili base
8. Vegetable broth: Keeps the chili balanced
9. Chili powder: Core chili flavor
10. Smoked paprika: Adds smoky heat
11. Ground cumin: Earthy warmth
12. Cinnamon: Subtle warmth and depth
13. Salt: Enhances everything
14. Black pepper: Gentle heat
15. Optional chipotle powder: Extra smoky spice

Ingredient Substitutions

• Sweet potatoes → butternut squash: Similar sweetness
• Black beans → pinto beans: Softer texture
• Vegetable broth → chicken broth: Deeper flavor
• Smoked paprika → regular paprika: Less smoky

Ingredient Spotlight

• Roasted sweet potatoes: Add sweetness and structure
• Cinnamon: Brings warmth without sweetness

Roasted Sweet Potato Chili with Cinnamon and Smoked Heat

This dish features roasted sweet potatoes seasoned with cinnamon and smoky spices, simmered into a hearty chili. The final product has a thick, chunky texture with a vibrant orange color and a fragrant aroma of spices and roasted vegetables. It combines the natural sweetness of the potatoes with warm spices and smoky heat, resulting in a comforting, comforting bowl.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seasonal/Autumn

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• Sweet potatoes: Roasted for sweetness and texture
• Olive oil: Helps caramelize during roasting
• Onion: Savory base
• Garlic: Aromatic depth
• Bell pepper: Adds body and mild sweetness
• Canned beans: Black or kidney beans for protein
• Crushed tomatoes: Forms the chili base
• Vegetable broth: Keeps the chili balanced
• Chili powder: Core chili flavor
• Smoked paprika: Adds smoky heat
• Ground cumin: Earthy warmth
• Cinnamon: Subtle warmth and depth
• Salt: Enhances everything
• Black pepper: Gentle heat
• Optional chipotle powder: Extra smoky spice

Equipment

• Sheet pan: For roasting sweet potatoes
• Large pot or Dutch oven: For the chili
• Cutting board: Prep work
• Sharp knife: Clean, even cuts
• Wooden spoon: Stirring

Method

 

1. Preheat oven: Set to 425°F (220°C)
2. Prepare sweet potatoes: Peel, cube, and toss with olive oil and salt
3. Roast: Cook until tender and browned
4. Sauté vegetables: Cook onion and bell pepper in a large pot until soft
5. Add garlic and spices: Stir until fragrant
6. Add tomatoes and broth: Bring to a gentle simmer
7. Add beans and roasted sweet potatoes: Stir to combine
8. Simmer: Let chili cook until flavors meld
9. Finish: Taste and adjust seasoning

Notes

You can garnish with chopped cilantro, a squeeze of lime, or shredded cheese for extra flair. Leftovers reheat beautifully, with flavors intensifying overnight.

Make-Ahead and Storage Tips

• Refrigerate: Store up to 5 days
• Freeze: Up to 3 months
• Reheat gently: Add broth if thick

How to Serve This Dish

• In deep bowls: Cozy presentation
• With cornbread: Classic pairing
• Topped with avocado: Creamy contrast

Creative Leftover Transformations

• Chili-stuffed potatoes: Extra hearty
• Chili nachos: Spoon over chips
• Grain bowls: Serve over rice or quinoa

Additional Tips

• Taste after resting: Flavors deepen
• Adjust heat at the end: Keeps balance
• Finish with acidity: Lime juice brightens

Make It a Showstopper

• Top with sour cream swirl: Visual contrast
• Add fresh cilantro: Bright finish
• Serve with colorful toppings: Inviting and bold

Variations to Try

• Extra smoky: Add adobo sauce
• Spicy version: Add diced jalapeños
• Protein boost: Add lentils
• Tomato-forward: Add fire-roasted tomatoes
• Slow cooker version: Cook on low all day

FAQ’s

1. Is the cinnamon sweet?: No, it’s subtle
2. Can I make this vegan?: It already is
3. Does it freeze well?: Very well
4. Can I skip roasting?: Not recommended
5. Is this very spicy?: Mild to medium
6. Can I add meat?: Ground turkey works
7. What beans are best?: Black or kidney
8. Does it thicken overnight?: Yes
9. Can I double the recipe?: Easily
10. What toppings work best?: Avocado, yogurt, cilantro

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).