Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.