Description
A hearty and smoky sweet potato and black bean chili balanced with spicy chipotle, sweet tomato, and smoky paprika flavors, served with tangy quick pickled onions and a creamy, herby yogurt avocado sauce for a perfect blend of texture and freshness. This wholesome vegetarian chili is ideal for a comforting meal served with rice or warm tortillas.
Ingredients
Scale
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 (about 14.5 oz)
- 1 can black beans, with their liquid (about 15 oz)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- If you prefer a spicier chili, you can add extra chipotle chili paste or fresh chopped chilies.
- The herby yogurt can be made dairy-free using coconut or almond-based yogurt alternatives.
- To make this chili vegan, use vegetable broth and a plant-based yogurt substitute.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
- To add more protein, consider mixing in cooked quinoa or tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: sweet potato chili, black bean chili, smoky chili recipe, vegetarian chili, chipotle chili, herby yogurt sauce, quick pickled onions, healthy chili, Mexican-inspired chili
