Every fall, I crave more than just pumpkin spice – I want the warm, earthy scent of roasted sweet potatoes filling my kitchen. This recipe transforms the classic chili by adding roasted sweet potatoes, which lend a caramelized depth and a subtle sweetness that balances the smoky spices perfectly.
What makes this dish stand out is the unexpected ingredient: cinnamon. It whispers through the chili, creating a layered flavor that feels both familiar and surprising. This twist makes the chili feel like a heartfelt hug, ideal for chilly evenings when you want comfort with a side of novelty.
WHY I LOVE THIS RECIPE?
- It combines nostalgic warmth with the thrill of trying something new.
- The cinnamon elevates traditional chili into a festive dish.
- Festively adaptable – great for potlucks or a weeknight dinner.
- The aroma of roasting sweet potatoes is irresistible, filling the house with fall magic.
- Easy to make with pantry staples and fresh ingredients.
What You Need for This Recipe
Ingredients:
- Sweet potatoes
- Onion & garlic
- Canned tomatoes
- Black beans
- Vegetable or chicken broth
- Olive oil
- Ground cumin
- Ground cinnamon
- Salt & pepper
- Fresh cilantro for topping
Equipment:
- Baking sheet
- Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon or spatula
This chili isn’t just a meal – it’s a celebration of fall’s flavors, wrapped in a bowl of warmth. The roasted sweet potatoes offer a tender texture and a hint of caramel that pairs beautifully with the smoky spices.
Cooking this dish feels like gathering around a seasonal feast, sharing something comforting and thoughtful. As the leaves turn and the air crisps, this chili reminds me that warmth and nourishment come in many forms – sometimes with a surprise ingredient or two.
Roasted Sweet Potato Chili with Cinnamon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until tender and caramelized around the edges. They should be soft enough to mash slightly with a spoon.
- While the potatoes roast, heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the canned diced tomatoes, drained black beans, ground cumin, and cinnamon to the pot. Stir everything together and cook for 5 minutes, allowing the flavors to combine and the mixture to reduce slightly.
- Once the sweet potatoes are roasted and cool enough to handle, gently mash them with a fork or potato masher. Stir the mashed sweet potatoes into the chili base in the pot, mixing well to incorporate their sweetness and texture.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Lower the heat and let it cook uncovered for about 15 minutes, stirring occasionally, until the chili thickens slightly and flavors meld together.
- Taste the chili and season with salt and pepper as needed. Ladle into bowls and garnish with freshly chopped cilantro to add a bright, fresh note. Serve hot and enjoy the comforting flavors of this fall-inspired dish.
Notes
AVOID MY DISASTER (You’re Welcome)
- FORGOT the sweet potatoes? They turn mushy – bake them first to avoid a soggy mess.
- DUMPED too much spice? Stir in a splash of tomato sauce to mellow the heat.
- OVER-TORCHED the onions? Quick stir in broth to loosen the charred bits – flavor stays intact.
- STOVETOP boil gone wild? Lower the heat, add a lid, and simmer gently for tender veggies.
QUICK FIXES THAT SAVE YOUR DAY
- When too salty, splash in a dash of vinegar or sugar – brighten every spoonful.
- Patch blandness with a splash of tomato juice – adds acidity and flavor depth.
- Shield overcooked veggies with a handful of fresh herbs – crisp and fragrant.
- When onions burn, quickly add water or broth – removes bitterness and cools the pan.
- Splash a bit of cream or coconut milk to add richness and tame heat.
Easy Variations to Try
- Add meat: Stir in cooked ground turkey or chicken for extra protein.
- Make it creamy: Add a little coconut milk for a smooth, rich finish.
- Make it spicy: Add chili flakes or a splash of hot sauce.
- Swap the beans: Use kidney beans or chickpeas instead of black beans.
- Extra veggies: Add bell peppers, corn, or spinach to bulk it up.
- Brighten it: Serve with lime juice or grated cheese on top.
As the hours grow shorter and the nights cooler, a pot of this sweet potato chili feels just right. It’s perfect for slowing down and savoring everyday moments or sharing with loved ones gathered around a warm table.
This dish reflects the heart of autumn – simple, satisfying, and spiced with a little magic. No matter how busy life gets, it’s a reminder to enjoy the cozy comforts of the season, one spoonful at a time.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
