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Smoky Sweet Potato and Black Bean Chili with Herby Yogurt

Smoky Sweet Potato and Black Bean Chili with Herby Yogurt: hearty, flavorful, and perfect for cozy meals.

Ingredients

Scale
  • Quick Pickled Onion
  • 1medium red onion, thinly sliced
  • Juice and zest of 2 limes
  • 1 teaspoonhoney or maple syrup
  • Pinch of salt
  • For the Chili
  • 2 tablespoonsolive oil
  • 4garlic cloves, thinly sliced
  • 2 tablespoonstomato paste
  • 1½ teaspoonssmoked paprika
  • 1 teaspoonground cumin
  • 1½ tablespoonschipotle chili paste
  • 2large sweet potatoes, peeled and diced into bite-size cubes
  • ¾ cupvegetable or beef broth
  • 1can diced tomatoes
  • 1can black beans, with their liquid
  • Herby Yogurt
  • 4 tablespoonsGreek yogurt, sour cream, or a dairy-free alternative
  • ¼ cupfresh cilantro ½ ripe avocado
  • Pinch of salt and black pepper
  • For Serving
  • Steamed rice or warm tortillas
  • Shredded cheddar cheese (optional)
  • Extra cilantro leaves for garnish

Instructions

  1. 1. Make the Pickled Onions
  2. Place the sliced red onion in a small bowl. Add the lime juice and zest, honey, and a pinch of salt. Toss well and set aside to marinate while you prepare the chili. The onions will soften and turn a bright pink color as they pickle.
  3. 2. Start the Base
  4. In a large pot or deep skillet, heat the olive oil over medium heat. Add the garlic and cook for about 1 minute, until lightly golden and fragrant.
  5. Stir in the tomato paste, smoked paprika, cumin, and chipotle chili paste. Add a splash of water and cook the spices for 2 minutes, stirring constantly to form a rich paste.
  6. 3. Add the Sweet Potatoes
  7. Toss the diced sweet potatoes into the pot, coating them in the spice mixture. Pour in the diced tomatoes and broth. Stir well, cover with a lid, and simmer on low-medium heat for 20–22 minutes, or until the sweet potatoes are tender enough to pierce easily with a knife.
  8. If the mixture becomes too thick, add a few tablespoons of extra broth or water.
  9. 4. Blend the Herby Yogurt
  10. Meanwhile, add the Greek yogurt, cilantro, avocado (if using), and a pinch of salt and pepper to a blender or food processor.
  11. Pour in a tablespoon of the lime juice from the pickled onions and blend until smooth. Adjust seasoning to taste.
  12. 5. Finish the Chili
  13. Once the sweet potatoes are tender, add the black beans with their liquid. Stir to combine and simmer uncovered for 4–5 minutes, until the chili thickens and becomes glossy. Taste and season with salt and pepper as needed.
  14. 6. Serve and Garnish
  15. Spoon the chili into bowls. Top with a generous drizzle of herby yogurt and a scatter of pickled onions.
  16. Serve hot with rice, tortilla chips, or warm tortillas, and sprinkle with shredded cheddar cheese if desired.
  • Author: Chef mia