Smoky Black Bean & Sweet Potato Chili

When the temperature drops and you want something that warms you from the inside out, this smoky chili is exactly what you need. Packed with hearty sweet potatoes, two kinds of beans, and a deep smoky spice blend, it comes together in under an hour with almost zero fuss. Ladle it into a big bowl, pile on your favorite toppings, and let the evening take care of itself.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup frozen corn
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt, plus more to taste

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
2. Add the garlic, smoked paprika, cumin, and cayenne. Stir everything together and cook for about 1 minute until the spices bloom and smell fragrant.
3. Add the sweet potato cubes and stir to coat them in the spiced oil. Cook for 2 minutes to give them a slight head start.
4. Pour in the crushed tomatoes, then add both cans of beans and the frozen corn. Stir well to combine everything.
5. Bring the chili to a boil over medium-high heat, then reduce the heat to medium-low. Cover partially and simmer for 25 minutes, stirring occasionally, until the sweet potato is completely tender.
6. Taste and adjust salt or cayenne to your liking. If the chili is thicker than you prefer, stir in a splash of water and let it heat through for another minute.
7. Ladle into bowls and serve with sour cream, shredded cheddar, sliced jalapeños, or crusty bread on the side.

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