Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe

Introduction

This smoky sweet potato and black bean chili is a comforting and flavorful dish perfect for any time of year. Packed with spices and topped with tangy pickled onions and creamy herby yogurt, it’s a delicious way to enjoy a hearty vegetarian meal.

Ingredients

• 1 medium red onion, thinly sliced
• Juice and zest of 2 limes
• 1 teaspoon honey or maple syrup
• Pinch of salt
• 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
• 4 tablespoons Greek yogurt, sour cream, or a dairy-free alternative
• ¼ cup fresh cilantro
• ½ ripe avocado
• Pinch of salt and black pepper
• Steamed rice or warm tortillas, for serving
• Shredded cheddar cheese (optional)
• Extra cilantro leaves for garnish

Instructions

1. Step 1: Make the pickled onions by placing 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.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: 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.
6. Step 6: 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

• Use chipotle chili paste to add smoky heat, but adjust the amount to suit your spice preference.
• Try swapping black beans for pinto or kidney beans for a different texture.
• For a vegan version, use a dairy-free yogurt alternative and skip the cheese.
• If you don’t have fresh cilantro, parsley can be a good substitute in the herby yogurt.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. Keep the herby yogurt separate and add fresh each time you serve for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in advance?

Yes, the chili tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the fridge. Reheat thoroughly before serving.

What can I use if I don’t have chipotle chili paste?

You can substitute with smoked paprika plus a little cayenne pepper or chili powder for heat. Adjust spices to your preferred taste.