This hearty, smoky chili is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the spices hit the pan. Cubed sweet potatoes simmer down into tender, almost buttery bites that balance beautifully against the earthy black beans and the slow heat from a minced chipotle pepper in adobo. A generous blend of chili powder, smoked paprika, cumin, and oregano builds serious depth, while a squeeze of fresh lime juice at the end brightens everything up just before serving. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a bowl topped with cool sour cream and fresh cilantro. One thing that trips people up with chili is hidden gluten — thickeners, seasoning packets, and certain broths can all be sneaky sources — but this recipe relies entirely on whole vegetables, canned beans, crushed tomatoes, and straightforward spices, so there's nothing to second-guess. It makes six generous servings, so it's a smart choice for meal prep or feeding a crowd on a weeknight. Leftovers reheat beautifully and the flavors only get better the next day.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic, chili powder, cumin, smoked paprika, oregano, and chipotle pepper. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic and spices don't scorch.
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