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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
  

  • 2 large sweet potatoes peeled and cubed
  • 1 tsp cinnamon ground
  • 1 tbsp olive oil for roasting
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 cup vegetable broth
  • 1 tsp smoked paprika or chipotle powder for smoky heat
  • 2 cloves garlic minced
  • 1 small onion diced
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon. Toss to coat evenly, then roast for about 25-30 minutes until they are tender and slightly caramelized around the edges.
  2. While the sweet potatoes roast, heat a large pot over medium heat. Add a splash of oil, then sauté diced onion and minced garlic until fragrant and translucent, about 5 minutes. The house should fill with a warm, savory aroma.
  3. Add the diced tomatoes with their juice to the pot and stir. Let the mixture simmer for a few minutes until slightly thickened, filling your kitchen with a rich aroma of spices and roasted vegetables.
  4. Stir in the smoked paprika and adjust seasoning with salt and pepper. Pour in the vegetable broth, bringing the mixture to a gentle simmer. This helps build the flavorful broth base for the chili.
  5. Once the sweet potatoes are finished roasting, carefully add them into the pot. Gently stir to combine the flavors, allowing the sweet potatoes to release their aroma into the chili.
  6. Add the rinsed and drained black beans to the chili and stir well. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
  7. Taste the chili and adjust the seasoning, adding more salt, pepper, or smoked paprika if desired. For extra smoky heat, you can sprinkle in a pinch more chipotle or smoked paprika.
  8. Once thick and bubbling, turn off the heat. The sweet potatoes should be tender, the flavors well combined, and the chili ready to serve. Ladle into bowls and enjoy the warm, flavorful comfort of this autumn-inspired dish.

Notes

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