Smoked Paprika Sweet Potato Chili

Here in the Shaw kitchen, we are quite fond of smoky and spicy flavors. In fact, we have yet to meet a spicy food we don't like. Give us a jar of jalapeños, a bottle of hot sauce or, heaven forbid, some ghost chili flakes and we'll eat it right up.

Unfortunately though, hot sauces tend to be sodium-laden bombs that can meet nearly half the daily recommended sodium allowance in a serving. So, what's a gal to do when she realizes she has to break up with her hot sauces? Bring on the spices!

Cooking with spices is an excellent way to add heat to a food without the added sodium found in some premade sauces and marinades. I happen to love the smoky-spicy flavor combo, especially the kind found in smoked paprika, which is a key ingredient in my Smoked Paprika Sweet Potato Chili.

Smoked Paprika Sweet Potato Chili

Recipe by Elizabeth Shaw, MS, RD, CLT


  • 1 medium sweet potato, washed and unpeeled, cut into cubes
  • 1 28-ounce can no-salt-added diced tomatoes
  • ½ medium onion, finely chopped
  • 2 large carrots, diced
  • ½ green bell pepper, diced
  • 1 15½-ounce can black beans, drained and rinsed
  • 1 15½-ounce can pinto beans, drained and rinsed
  • ½ cup water
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ¼ cup chopped cilantro
  • 1 dash sea salt


  1. Combine all ingredients in a slow cooker. Set on low and cook for 4 to 6 hours.
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Elizabeth Shaw
Elizabeth Shaw, MS, RDN, CLT, is a nutrition communications consultant, fertility specialist and author based in San Diego. You can find her at or Follow her on Instagram and Twitter.