When the first chill of autumn settles in, there’s nothing more comforting than a pot of chili that fills the house with warmth and spice. Autumn Harvest Chili with Sweet Potatoes captures that feeling perfectly, marrying the earthiness of beans with the natural sweetness of roasted sweet potatoes.
What makes this chili truly special is the layered flavor profile: smoky chipotle, bright cumin, and a hint of maple that echo the season’s bounty. The sweet potatoes add a velvety texture while still holding their shape, creating a hearty bite in every spoonful.
This dish is ideal for families who love bold flavors without the fuss, and it shines at both casual weeknight meals and festive gatherings. Serve it on a chilly Friday night or as the centerpiece of a Thanksgiving potluck.
The cooking process is straightforward—roast the sweet potatoes first, then simmer everything together with beans, tomatoes, and a spice blend until the flavors meld. A quick garnish of fresh cilantro and a dollop of sour cream finish the dish with bright contrast.
Why You'll Love This Recipe
Seasonal Sweetness: Roasted sweet potatoes bring natural caramel notes that balance the heat of chipotle, creating a comforting sweet‑spicy harmony that screams fall.
Protein‑Packed: Three kinds of beans provide plant‑based protein and fiber, making the chili filling enough to satisfy even the biggest appetites.
One‑Pot Simplicity: After the sweet potatoes are roasted, everything else cooks together in a single pot, minimizing cleanup while maximizing flavor development.
Customizable Heat: Adjust the amount of chipotle or add fresh jalapeños for extra kick, or tone it down with a splash of cream for a milder experience.
Ingredients
This chili leans on a handful of core ingredients that each play a starring role. Sweet potatoes provide body and subtle sweetness, while a trio of beans adds texture and protein. The sauce base—tomatoes, broth, and spices—creates a deep, aromatic broth that ties everything together. Fresh herbs and a splash of lime finish the dish with brightness.
Main Ingredients
- 2 large sweet potatoes, peeled and cubed (about 3 cups)
- 1 tablespoon olive oil
- 1 (15‑ounce) can black beans, drained and rinsed
- 1 (15‑ounce) can kidney beans, drained and rinsed
- 1 (15‑ounce) can pinto beans, drained and rinsed
Sauce & Aromatics
- 1 tablespoon tomato paste
- 1 (28‑ounce) can diced tomatoes, undrained
- 2 cups vegetable broth (or chicken broth)
- 2 cloves garlic, minced
- 1 medium onion, diced
Seasonings & Garnish
- 1 tablespoon chipotle in adobo, minced (plus 1 tsp adobo sauce)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon maple syrup (or honey)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
The sweet potatoes caramelize in the oven, developing a deep amber crust that adds a subtle smoky note. The three beans create a satisfying, varied texture while soaking up the robust broth. Chipotle and smoked paprika lend an autumn‑appropriate smokiness, balanced by the natural sweetness of maple syrup. A final splash of lime brightens the finished chili, and cilantro adds a fresh herbal finish that lifts the whole bowl.
Step-by-Step Instructions
Roasting the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and a dash of smoked paprika. Spread them in a single layer on a baking sheet and roast for 20‑25 minutes, turning halfway through, until they are fork‑tender and lightly caramelized. This step builds a sweet, nutty foundation for the chili.
Building the Chili Base
- Sauté aromatics. In a large Dutch oven or heavy pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook 4‑5 minutes until translucent. Stir in the minced garlic and cook another 30 seconds, being careful not to let it brown. This releases the foundational flavors.
- Toast the spices. Sprinkle in the cumin, smoked paprika, and chipotle with adobo sauce. Stir constantly for 1‑2 minutes; the spices become fragrant and the raw edge disappears, deepening the overall flavor profile.
- Deglaze & create sauce. Add the tomato paste, stirring to coat the aromatics, then pour in the diced tomatoes with their juices and the vegetable broth. Scrape the bottom of the pot to release any browned bits—these “fond” add umami richness.
- Incorporate beans and sweet potatoes. Gently fold in the three beans and the roasted sweet potato cubes. The beans bring protein, while the sweet potatoes thicken the broth naturally as they break down slightly.
- Season and simmer. Stir in the maple syrup, lime juice, and a generous pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 20‑25 minutes. The chili should thicken enough to coat the back of a spoon.
Finishing Touches
Taste and adjust seasoning—add more chipotle for heat or a drizzle of maple syrup for extra sweetness if desired. Remove the pot from heat and stir in the chopped cilantro. Ladle the chili into bowls, garnish with additional cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime. Serve hot, accompanied by crusty bread or a side of rice for a complete meal.
Tips & Tricks
Perfecting the Recipe
Roast at high heat. A hot oven creates caramelized edges on the sweet potatoes, adding depth that can’t be achieved by simply boiling them.
Don’t over‑cook the beans. Adding them too early can cause them to fall apart; simmer them only during the final 20 minutes for perfect texture.
Layer flavors. Toasting spices before adding liquid unlocks aromatic oils, making the chili richer without extra salt.
Rest before serving. Let the chili sit for 5‑10 minutes after cooking; this allows the flavors to meld and the broth to thicken slightly.
Flavor Enhancements
For an extra layer of complexity, stir in a tablespoon of smoked sea salt at the end. A splash of dark bourbon or a teaspoon of espresso powder can also deepen the earthiness without overwhelming the palate.
Common Mistakes to Avoid
Avoid adding the maple syrup too early; it can burn and become bitter. Also, never skip the simmering step—rushing this stage prevents the beans and sweet potatoes from fully absorbing the spice‑laden broth.
Pro Tips
Use a heavy‑bottomed pot. Even heat distribution prevents scorching and ensures a uniform simmer.
Season in layers. Add a pinch of salt after each major step to build depth rather than relying on a final heavy seasoning.
Finish with acidity. A quick squeeze of lime right before serving brightens the dish and balances the richness.
Make ahead, reheat gently. This chili tastes even better the next day as flavors continue to meld; reheat over low heat, adding a splash of broth if needed.
Variations
Ingredient Swaps
Replace the sweet potatoes with butternut squash for a slightly nuttier flavor, or use chickpeas instead of one bean variety for a different texture. For a meatier version, add ground turkey or crumbled chorizo during the sauté step. Maple syrup can be swapped for agave nectar or a touch of brown sugar if you prefer a milder sweetness.
Dietary Adjustments
To keep it gluten‑free, ensure the broth and any canned tomatoes are certified gluten‑free. For a vegan spin, replace the sour cream garnish with coconut yogurt and use vegetable broth exclusively. Low‑carb dieters can omit the sweet potatoes and serve the chili over cauliflower rice or a bed of sautéed kale.
Serving Suggestions
Serve the chili over a fluffy mound of brown rice, quinoa, or even creamy polenta for extra comfort. A side of warm cornbread or toasted garlic naan is perfect for sopping up the broth. For a fresh contrast, pair with a simple cucumber‑mint salad dressed with lime vinaigrette.
Storage Info
Leftover Storage
Allow the chili to cool to room temperature, then transfer it to airtight containers. It keeps well in the refrigerator for 3‑4 days. For longer preservation, portion into freezer‑safe bags or containers, label with the date, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating Instructions
Reheat gently on the stovetop over medium‑low heat, adding a splash of broth or water to restore moisture. Stir frequently until the chili is steaming hot, about 8‑10 minutes. In a microwave, cover the bowl loosely, heat on 70% power for 2‑3 minutes, stir, then continue in 30‑second bursts until fully warmed.
Frequently Asked Questions
This Autumn Harvest Chili with Sweet Potatoes brings together sweet, smoky, and spicy notes in a single, comforting bowl. You’ve seen how to select the right ingredients, roast the sweet potatoes for maximum flavor, and simmer everything to perfection, plus tips for storage, variations, and troubleshooting. Feel free to tweak the heat level, swap beans, or add your favorite toppings—cooking is your canvas. Gather around the table, enjoy the warm aromas, and let this hearty fall favorite become a seasonal staple in your home.
