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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 2 medium, peeled and cubed: Roasted to bring out natural sweetness and hearty texture
  • Olive oil 1 tablespoon for roasting, plus 1 tablespoon for sautéing: Helps caramelize vegetables and build flavor
  • Onion 1 medium, chopped: Builds a savory flavor base
  • Garlic 2–3 cloves, minced: Adds aromatic depth
  • Bell pepper 1 medium, diced: Brings body and mild sweetness
  • Canned beans 1 can, black or kidney beans, drained and rinsed: Add plant-based protein and heartiness
  • Crushed tomatoes 1 can, about 14–15 oz: Form the rich chili base
  • Vegetable broth 1½ to 2 cups: Keeps the chili properly balanced and prevents it from becoming too thick as it simmers
  • Chili powder 1–2 teaspoons: Provides core chili flavor
  • Smoked paprika 1 teaspoon: Adds smoky warmth
  • Ground cumin 1 teaspoon: Brings earthy depth
  • Cinnamon ¼ teaspoon: Adds subtle warmth and complexity
  • Salt to taste: Enhances all the flavors
  • Black pepper ½ teaspoon, or to taste: Adds gentle heat
  • Chipotle powder ¼ teaspoon, optional: Brings 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 for 25–30 minutes, stirring once halfway, until tender and lightly caramelized at the edges
  4. Sauté vegetables: Cook onion and bell pepper in olive oil for 5–7 minutes until softened and fragrant
  5. Add garlic and spices: Cook for 30–60 seconds until fragrant to bloom the spices
  6. Add tomatoes and broth: Bring to a gentle simmer
  7. Add beans and roasted sweet potatoes: Stir to combine
  8. Simmer: Cook uncovered on low heat for 20–30 minutes, stirring occasionally, until flavors are well blended
  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.