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
Scale
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.
