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.

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.

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

This hearty chili features roasted sweet potatoes that add a caramelized sweetness and tender texture, combined with smoky spices and a touch of cinnamon for depth of flavor. The dish is simmered until flavors meld and topped with fresh herbs, resulting in a comforting, thick stew with a vibrant appearance. The final dish is rich, slightly chunky, and fragrant, perfect for cool evenings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2 pounds sweet potatoes peeled and diced
1 tablespoon olive oil for roasting
1 medium onion chopped
3 cloves garlic minced
1 can diced tomatoes 14 oz can
1 can black beans drained and rinsed
2 cups vegetable broth or chicken broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon a subtle hint of warmth
to taste salt and pepper
fresh cilantro cilantro chopped, for garnish

Equipment

Baking sheet
Large pot or Dutch oven
Knife
Cutting board
Wooden spoon or spatula

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

For extra depth, add a squeeze of lime or a dash of hot sauce when serving. To make it vegan, ensure the broth is vegetable-based.

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.

Autumn Sweet Potato Chili: A Cozy Twist with a Secret Ingredient