Slow-simmered chili with cubed sweet potatoes, black beans, fire-roasted tomatoes, and chipotle peppers for deep, smoky-sweet flavor and tender texture.
For extra heat, add a third chipotle pepper or increase adobo sauce to 1.5 tbsp. Serve with toppings such as sour cream, diced red onion, cilantro, or shredded cheddar cheese.
Chili tastes better the next day as flavors meld; refrigerate up to 4 days or freeze up to 3 months. If sweet potatoes are very large, cut them into smaller cubes so they cook through in 40 minutes.
Ingredients
Scale
Measurement units
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 ½ lb sweet potatoes
- 28 oz fire-roasted diced tomatoes
- 30 oz black beans (or two 15 oz cans)
- 1 cup vegetable broth
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice
Ingredients
Scale
Measurement units
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 ½ lb sweet potatoes
- 28 oz fire-roasted diced tomatoes
- 30 oz black beans (or two 15 oz cans)
- 1 cup vegetable broth
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice
Instructions
Sauté aromatics and bloom spices
Heat olive oil (2 tablespoon) in a large pot over medium heat.
Add the diced onion (1 medium) and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add chili powder (2 tablespoon), 1.5 tsp cumin, smoked paprika (1 teaspoon), and 1 tsp oregano; stir constantly for 30 seconds to bloom the spices.
Build the chili base
Add the cubed sweet potatoes (1 ½ lb) (about 1.5 lb), fire-roasted diced tomatoes (28 oz) with juice (28 oz), the drained black beans (30 oz) (30 oz), and vegetable broth (1 cup).
Stir in the minced chipotle peppers (2) and adobo sauce (1 tablespoon) until well combined.
Season with salt and black pepper to taste.
Simmer until sweet potatoes are tender
Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sweet potato cubes are fork-tender and the flavors have melded, about 35–40 minutes.
Finish and serve
Stir in 1 tbsp fresh lime juice.
Taste and adjust salt, pepper, and heat to your preference.
Ladle into bowls and serve hot.
Before you cook
Cook notes
- • For extra heat, add a third chipotle pepper or increase adobo sauce to 1.5 tbsp.
- • Chili tastes better the next day as flavors meld; refrigerate up to 4 days or freeze up to 3 months.
- • Serve with toppings such as sour cream, diced red onion, cilantro, or shredded cheddar cheese.
- • If sweet potatoes are very large, cut them into smaller cubes so they cook through in 40 minutes.
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