If you’ve ever wanted a chili that’s packed with warmth, depth, and a little unexpected twist, this Sweet Potato Chili with Cocoa and Lime Recipe is going to steal your heart. Imagine tender chunks of sweet potato swimming in a savory, smoky broth enriched with rich cocoa and brightened by fresh lime juice—it’s comfort food with a bold, vibrant kick. This chili marries classic Southwest flavors with a subtle chocolate hint, making every spoonful a tasty adventure you and your loved ones will crave again and again.
Ingredients You’ll Need
The magic of this recipe starts with simple, wholesome ingredients that each bring their unique character to the pot. From the natural sweetness of the sweet potatoes to the smoky fire-roasted tomatoes and the earthy cocoa powder, every ingredient plays a vital role in crafting a chili that’s bursting with flavor and satisfying texture.
- Olive oil: The foundation for sautéing vegetables, adding a subtle fruity richness.
- Sweet potatoes: Provide sweetness and hearty chunks that soften beautifully while cooking.
- Yellow onion: Adds sweetness and depth when caramelized gently.
- Red bell pepper: Brings a bright, crisp contrast that softens with cooking.
- Poblano pepper: Adds a mild heat and smoky flavor without overpowering the dish.
- Garlic: Intensifies the savory base with its aromatic pungency.
- Unsweetened cocoa powder: Imparts a rich, complex earthiness that deepens the chili’s flavor.
- Chili powder: Delivers a warm spice that’s essential to the chili’s character.
- Ground cumin: Adds a smoky, slightly nutty layer of warmth.
- Kosher salt: Highlights all the flavors and balances the spice.
- Dried oregano: Offers a hint of herbal brightness to round out the spices.
- Ground black pepper: Lends a gentle sharpness throughout.
- Fire-roasted diced tomatoes: Give the chili a smoky, tangy tomato base that’s rich in color and flavor.
- Black beans and pinto beans: Provide creaminess, protein, and heartiness.
- Vegetable broth: The flavorful liquid that ties everything together.
- Masa harina: A traditional corn flour that thickens the chili beautifully while adding subtle corn flavor.
- Warm water: Used to mix with masa harina to create a smooth slurry.
- Fresh cilantro: Sprinkles of fresh herbal vibrance at the end.
- Lime juice: Adds the perfect citrus brightness that balances the cocoa and spices.
- Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips: Optional but highly recommended toppings and sides that create a fiesta of textures and flavors.
How to Make Sweet Potato Chili with Cocoa and Lime Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large Dutch oven over medium heat. Toss in the sweet potatoes and cook them until they develop a beautiful golden color, roughly 5 to 7 minutes. This step builds that lovely caramelized flavor that gives your chili depth. Next, add the onion, red bell pepper, and poblano pepper. Let them soften for about 10 minutes, stirring occasionally to blend all those fantastic aromas.
Step 2: Spice it Up
Once your vegetables are tender, stir in freshly chopped garlic along with the unsweetened cocoa powder, chili powder, ground cumin, kosher salt, oregano, and black pepper. Cook everything together for 30 seconds to toast the spices just a bit, awakening their oils and intensifying the chili’s flavor profile.
Step 3: Build the Chili Base
Pour in the fire-roasted diced tomatoes with all their smoky juices, then add the black beans, pinto beans, and vegetable broth. Bring this lively mixture to a boil, then lower the heat to medium-low, cover with a lid, and let it simmer for 20 minutes. During this time, the flavors meld beautifully, and the sweet potatoes soften until perfectly tender.
Step 4: Thicken the Chili
While the chili simmers, combine masa harina with warm water to create a smooth slurry. This ingenious method adds a lovely thickness and a hint of corn flavor that transforms the chili into a rich, satisfying stew. Stir the masa slurry into your pot, then allow the chili to simmer uncovered for another 15 minutes until it reaches your desired consistency.
Step 5: Finish with Freshness
Turn off the heat and stir in fresh chopped cilantro and freshly squeezed lime juice. This final touch injects brightness and freshness that perfectly balances the rich, cocoa-spiced base. Taste and adjust seasoning with salt and pepper as needed, then it’s ready to serve piping hot, adorned with your favorite toppings.
How to Serve Sweet Potato Chili with Cocoa and Lime Recipe
Garnishes
The right garnishes make this chili truly sing. Dollops of creamy sour cream add cooling contrast, while shredded cheddar brings a melty, savory touch. Sliced green onions offer a mild bite and crispy texture, and diced avocado introduces buttery silkiness. Don’t forget extra cilantro for that fresh herbal lift, and lime wedges on the side for those who want an extra zesty squeeze.
Side Dishes
To round out your meal, serve alongside crunchy tortilla chips perfect for dipping or scooping. A simple side of warm cornbread or a fresh green salad with a tangy vinaigrette balances the chili’s richness and adds a fresh element to the table. Each side complements the chili’s layers of smoky, sweet, and tangy flavors to create a meal that’s as satisfying as it is memorable.
Creative Ways to Present
Think beyond the bowl by turning this chili into a layering star for nachos or layering it over baked sweet potatoes for a double dose of comfort. You can also stuff it into bell peppers or hollowed-out squash for a festive presentation that highlights the hearty, colorful ingredients. These creative ideas make the Sweet Potato Chili with Cocoa and Lime Recipe perfect for casual family dinners or impressive weekend gatherings.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the refrigerator for up to four days. Store leftovers in an airtight container so the flavors have a chance to meld even more. When reheated, you’ll notice the aroma deepens and the textures soften, often tasting even more delightful than the first day.
Freezing
Want to save some for a later date? Sweet Potato Chili with Cocoa and Lime Recipe freezes wonderfully. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty zip bags. It will keep well for up to three months, making it a fantastic make-ahead meal for busy days or when you need instant warmth and comfort.
Reheating
When it’s time to enjoy your saved chili, reheat gently on the stove over medium-low heat, stirring occasionally. You might want to add a splash of vegetable broth or water to loosen it up if it’s thickened too much during storage. Microwave reheating works too, just be sure to stir halfway through heating for even warmth and a fresh, satisfying bowl every time.
FAQs
Can I substitute sweet potatoes with regular potatoes?
While you can use regular potatoes, sweet potatoes give this chili its signature sweet and earthy flavor that complements the cocoa and lime beautifully. Regular potatoes won’t provide the same depth or contrast, but they’ll still create a hearty dish if needed.
Is the cocoa powder in this recipe sweetened?
No, it’s important to use unsweetened cocoa powder here. This ingredient is meant to add depth and subtle earthiness rather than sweetness, enhancing the chili’s complexity without making it taste like chocolate dessert.
Can I make this chili vegan?
Absolutely! This recipe is naturally vegan, just be sure to serve it with non-dairy toppings if desired, like cashew cream or vegan cheese, to keep everything entirely plant-based.
How spicy is the chili?
The heat level is mild to moderate, thanks mostly to the poblano pepper which has a gentle kick. If you prefer more spice, feel free to add a pinch of cayenne or a chopped jalapeño at the sautéing step to turn up the heat.
What does masa harina do in this chili?
Masa harina acts as a thickening agent that also adds a subtle corn flavor and smooth texture, elevating the chili from just a bean stew to a rich, hearty meal with a satisfying body.
Final Thoughts
This Sweet Potato Chili with Cocoa and Lime Recipe is a brilliant celebration of bold flavors, heartwarming textures, and fresh finishes. Whether you’re cooking for a crowd or craving a cozy solo dinner, it’s sure to become a beloved staple in your kitchen. Give it a try and watch how this humble, vibrant recipe transforms your perception of chili forever.
Print
Sweet Potato Chili with Cocoa and Lime Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Sweet Potato Chili is a hearty and flavorful vegetarian dish that combines tender sweet potatoes, black and pinto beans, and a blend of spices including chili powder and cocoa powder for depth. Simmered in a rich tomato and vegetable broth base and thickened with masa harina, this chili offers a comforting meal perfect for cool evenings. Topped with fresh cilantro, lime juice, and classic garnishes like sour cream and avocado, it’s a satisfying, vibrant meal for six.
Ingredients
Chili Base
- 2 Tbsp. olive oil
- 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp. unsweetened cocoa powder
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper, plus more to taste
- 1 (28-oz.) can fire-roasted diced tomatoes, undrained
- 2 (15-oz.) cans black beans, drained and rinsed
- 1 (15-oz.) can pinto beans, drained and rinsed
- 3 cups vegetable broth
Thickening Slurry
- 1/4 cup masa harina
- 1/2 cup warm water
Finishing Touches and Garnishes
- 1/2 cup chopped fresh cilantro, plus more for serving
- Juice of 1 lime
- Sour cream, for serving
- Shredded cheddar cheese, for serving
- Sliced green onion, for serving
- Diced avocado, for serving
- Lime wedges, for serving
- Tortilla chips, for serving
Instructions
- Cook the Vegetables: In a large Dutch oven, heat the olive oil over medium heat until shimmering.
- Sauté Sweet Potatoes: Add the peeled and cut sweet potatoes to the pot and cook, stirring occasionally, until they become lightly golden, approximately 5 to 7 minutes.
- Add and Cook Peppers and Onion: Stir in the chopped onion, red bell pepper, and poblano pepper. Continue cooking until all vegetables have softened, about 10 minutes.
- Incorporate Spices: Add the finely chopped garlic, unsweetened cocoa powder, chili powder, ground cumin, kosher salt, dried oregano, and ground black pepper. Cook this fragrant mixture for about 30 seconds to awaken the spices.
- Add Tomatoes, Beans, and Broth: Stir in the entire can of fire-roasted diced tomatoes with their juices, the drained and rinsed black beans, pinto beans, and vegetable broth.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer the chili until the flavors meld and the sweet potatoes are tender, about 20 minutes.
- Prepare Masa Harina Slurry: In a small bowl, combine the masa harina with warm water, mixing to create a smooth slurry without lumps.
- Thicken the Chili: Stir the masa harina slurry into the chili pot and continue simmering for an additional 15 minutes to thicken the stew.
- Finish with Cilantro and Lime: Remove the pot from heat and stir in the chopped fresh cilantro and the juice of one lime. Taste and adjust salt and pepper as needed.
- Serve: Ladle the chili into bowls and top with sour cream, shredded cheddar cheese, sliced green onions, diced avocado, and extra cilantro to taste.
- Accompaniments: Serve alongside lime wedges and tortilla chips for a complete meal experience.
Notes
- For a spicier chili, add diced jalapeño or extra chili powder during the spice step.
- Masa harina acts as a traditional thickener and also adds a subtle corn flavor; substitute with cornstarch for a gluten-free option if needed.
- This chili can be made ahead and tastes even better the next day as flavors deepen.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To make this dish vegan, choose a dairy-free sour cream and omit cheddar cheese or use a vegan cheese alternative.
