Ingredients

Quick Pickled Onion: 1 medium red onion, thinly sliced

Juice and zest of 2 limes

1 teaspoon honey or maple syrup

Pinch of salt

For the Chili: 2 tablespoons olive oil

4 garlic cloves, thinly sliced

2 tablespoons tomato paste

1½ teaspoons smoked paprika

1 teaspoon ground cumin

1½ tablespoons chipotle chili paste

2 large sweet potatoes, peeled and diced into bite-size cubes

¾ cup vegetable or beef broth

1 can diced tomatoes

1 can black beans, with their liquid

Herby Yogurt: 4 tablespoons Greek yogurt, sour cream, or a dairy-free alternative

¼ cup fresh 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

Step 1: Make the Pickled Onions. 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.

Step 2: Start the Base. 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. 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.

Step 3: Add the Sweet Potatoes. 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. If the mixture becomes too thick, add a few tablespoons of extra broth or water.

Step 4: Blend the Herby Yogurt. Meanwhile, add the Greek yogurt, cilantro, avocado (if using), and a pinch of salt and pepper to a blender or food processor. Pour in a tablespoon of the lime juice from the pickled onions and blend until smooth. Adjust seasoning to taste.

Step 5: Finish the Chili. 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.

Step 6: Serve and Garnish. Spoon the chili into bowls. Top with a generous drizzle of herby yogurt and a scatter of pickled onions. Serve hot with rice, tortilla chips, or warm tortillas, and sprinkle with shredded cheddar cheese if desired.

Tips & Variations

For a milder chili, reduce the chipotle chili paste or omit it entirely and use smoked paprika only.

Swap black beans for pinto beans or kidney beans if preferred.

Add a pinch of cinnamon or cocoa powder to deepen the chili’s flavor.

The herby yogurt can be replaced with sour cream or a dairy-free yogurt for dietary needs.

Quick pickled onions can be made ahead and refrigerated to save time.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors will develop further overnight. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or water if needed to loosen the texture. Keep the herby yogurt and pickled onions separate until serving for best freshness.

FAQs

Can I make this chili vegan?

Yes, use vegetable broth and a dairy-free yogurt alternative for the herby topping to keep it vegan-friendly.

What can I serve with this chili?

This chili is great served with steamed rice, warm tortillas, or tortilla chips. Add shredded cheese if you like, or keep it dairy-free by skipping the cheese and using herby yogurt alternatives.