Description
This Sweet Potato Chili is a hearty and flavorful vegetarian dish packed with tender sweet potatoes, black and pinto beans, and a rich blend of spices including unsweetened cocoa powder for depth. Simmered to perfection in a Dutch oven, it’s thickened with masa harina for a satisfying texture and finished with fresh cilantro and lime juice. Perfect for a comforting meal served with classic chili toppings and tortilla chips.
Ingredients
Scale
Main Ingredients
- 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
- 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
Spices and Seasonings
- 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
Thickening and Garnishes
- 1/4 cup masa harina
- 1/2 cup warm water
- 1/2 cup chopped fresh cilantro, plus more for serving
- Juice of 1 lime
- Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, for serving
Instructions
- Cook the Vegetables: In a large Dutch oven, heat the olive oil over medium heat.
- Sauté Sweet Potatoes: Add the sweet potatoes and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes.
- Cook Peppers and Onion: Add the onion, red bell pepper, and poblano pepper to the pot. Cook until softened and fragrant, about 10 minutes.
- Add Spices and Garlic: Stir in the garlic, unsweetened cocoa powder, chili powder, cumin, kosher salt, oregano, and black pepper. Cook for about 30 seconds to bloom the spices and enhance their flavor.
- Add Tomatoes, Beans, and Broth: Stir in the fire-roasted diced tomatoes with their juices, black beans, pinto beans, and vegetable broth.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it cook until the sweet potatoes are tender and flavors meld, about 20 minutes.
- Prepare Masa Slurry: In a small bowl, mix the masa harina with warm water to form a smooth slurry.
- Thicken the Chili: Stir the masa slurry into the chili and continue to simmer uncovered for an additional 15 minutes, allowing the chili to thicken.
- Finish the Chili: Stir in the chopped fresh cilantro and the juice of one lime. Taste and adjust salt and black 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 as desired.
- Accompaniments: Serve with lime wedges and tortilla chips on the side for a complete culinary experience.
Notes
- You can substitute masa harina with cornmeal or omit it, but it provides traditional thickening and a subtle corn flavor.
- Adjust spice levels to your preference by adding more chili powder or including a pinch of cayenne pepper.
- For a vegan version, skip the sour cream and cheddar or use plant-based alternatives.
- This chili tastes even better the next day as flavors continue to meld.
- Use a heavy-bottomed Dutch oven or large pot to prevent sticking and even cooking.
- If masa harina is unavailable, you can thicken the chili with a cornstarch slurry added towards the end.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
