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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
Cook Time 40 minutes
Total Time 55 minutes
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.