Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 pounds sweet potatoes, peeled and cubed (about 1-inch pieces)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- Juice of 1 lime
For serving:
- Sour cream or Greek yogurt
- Shredded cheese
- Chopped green onions
- Fresh cilantro
- Diced avocado
- Crusty bread or cornbread
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
- Add the minced garlic and jalapeño to the pot. Cook for another minute until fragrant.
- Stir frequently to prevent burning. Add the cubed sweet potatoes to the pot along with chili powder, cumin, smoked paprika, oregano, and cayenne if using.
- Stir everything together and cook for 2-3 minutes to toast the spices. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
- This step builds deeper flavor in your chili. Pour in the crushed tomatoes and vegetable broth.
- Scrape up any browned bits from the bottom of the pot. Add the black beans, kidney beans, corn, brown sugar, salt, and pepper.
- Bring the mixture to a boil. Then reduce heat to low and simmer partially covered for 35-40 minutes.
- The sweet potatoes should be tender and starting to break down slightly. This will naturally thicken your chili.
- Taste and adjust seasoning as needed. Add more salt, pepper, or a pinch of brown sugar to balance the flavors to your liking.
- Remove from heat and stir in the fresh lime juice. This brightens all the flavors and adds a fresh finish.
- Serve hot with your choice of toppings. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
