A thick vegetarian chili of black beans and tender sweet potatoes simmered with fire-roasted tomatoes, chipotle in adobo, smoked paprika and a little cocoa, brightened with lime.
Leave off the sour cream for a vegan chili. Use one chipotle for milder chili or three for more heat.
Keeps 5 days refrigerated and freezes well for 3 months.
Ingredients
Scale
Measurement units
- 2 lb sweet potatoes
- 30 oz canned black beans (two 15-oz cans)
- 28 oz fire-roasted diced tomatoes (1 large can)
- 2 cups vegetable stock
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 2 chipotle peppers in adobo
- 1 tbsp adobo sauce (from the can)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp unsweetened cocoa powder
- 2 tbsp olive oil
- 1 ½ tsp kosher salt (divided)
- 1 lime
- ½ cup sour cream (for serving)
- ¼ cup fresh cilantro (for serving)
Ingredients
Scale
Measurement units
- 2 lb sweet potatoes
- 30 oz canned black beans (two 15-oz cans)
- 28 oz fire-roasted diced tomatoes (1 large can)
- 2 cups vegetable stock
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 2 chipotle peppers in adobo
- 1 tbsp adobo sauce (from the can)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp unsweetened cocoa powder
- 2 tbsp olive oil
- 1 ½ tsp kosher salt (divided)
- 1 lime
- ½ cup sour cream (for serving)
- ¼ cup fresh cilantro (for serving)
Instructions
Build the base
Heat olive oil (2 tbsp) in the Dutch oven over medium heat and cook yellow onion and red bell pepper with kosher salt (½ tsp) until soft, about 7 minutes.
Stir in garlic (4 cloves), chipotle peppers in adobo, adobo sauce (1 tbsp), chili powder (2 tbsp), ground cumin (1 tbsp), smoked paprika (2 tsp), dried oregano (1 tsp) and unsweetened cocoa powder (1 tbsp) and toast until fragrant, about 2 minutes.
Equipment: large Dutch oven
Simmer the sweet potatoes
Add fire-roasted diced tomatoes (28 oz), vegetable stock (2 cups), sweet potatoes (2 lb) and the remaining kosher salt (1 tsp), bring to a simmer, then cover and cook until the sweet potatoes are just tender, about 25 minutes.
Equipment: large Dutch oven
Add the beans and thicken
Stir in canned black beans (30 oz) and simmer uncovered, mashing some of the sweet potato against the pot, until the chili is thick, about 15 minutes.
Equipment: large Dutch oven, potato masher
Finish and serve
Stir in the juice of lime, then ladle into bowls and top with sour cream (½ cup) and fresh cilantro (¼ cup).
Tomorrow's Meal
Sweet Potato Chili Baked Nachos
Thick leftover chili spooned over tortilla chips with melted cheddar, baked in a skillet and topped with pickled jalapeños and lime crema.
Quick overview:
- 1.Warm leftover chili in a saucepan over medium heat until thick.
- 2.Layer tortilla chips in a cast-iron skillet with the chili and shredded cheddar.
- 3.Bake at 425°F until the cheese melts.
- 4.Top with pickled jalapeños, cilantro and sour cream thinned with lime.
Before you cook
Cook notes
- • Use one chipotle for milder chili or three for more heat.
- • Keeps 5 days refrigerated and freezes well for 3 months.
- • Leave off the sour cream for a vegan chili.
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