Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion finely chopped; 12 g garlic minced; 30 g tomato paste; 8 g chili powder; 4 g ground cumin; 3 g smoked paprika; 6 g kosher salt; 1 g black pepper freshly ground; 0.5 g cayenne pepper; 450 g sweet potato peeled and cut into 1.5 cm dice; 480 g black beans canned, drained and rinsed; 400 g diced tomatoes canned, with juices; 500 ml vegetable broth; 15 ml lime juice freshly squeezed; 8 g cilantro chopped; 60 g plain yogurt for serving; 20 g green onion thinly sliced, for serving

This quick chili builds body from mashed sweet potato and black beans, then layers in chili powder, cumin, smoked paprika, and tomato for a thick, spoonable main course. A final squeeze of lime keeps the sweetness in balance and gives the bowl a cleaner finish.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion finely chopped
12 g garlic minced
30 g tomato paste
8 g chili powder
4 g ground cumin
3 g smoked paprika
6 g kosher salt
1 g black pepper freshly ground
0.5 g cayenne pepper
450 g sweet potato peeled and cut into 1.5 cm dice
480 g black beans canned, drained and rinsed
400 g diced tomatoes canned, with juices
500 ml vegetable broth
15 ml lime juice freshly squeezed
8 g cilantro chopped
60 g plain yogurt for serving
20 g green onion thinly sliced, for serving

Instructions

Heat the olive oil in a 5.5 L saucepan or Dutch oven over medium heat. Add the chopped onion and cook, stirring often, until softened and just starting to turn translucent. The onion looks glossy and softened, with no raw edge remaining.
Add the garlic, tomato paste, chili powder, cumin, smoked paprika, kosher salt, black pepper, and cayenne if using. Cook, stirring constantly, for 30 seconds to 1 minute until the spices smell fragrant and the paste darkens slightly. The mixture smells toasted and the tomato paste has deepened in color.
Stir in the diced sweet potato, black beans, diced tomatoes, and vegetable broth. Bring to a simmer, then reduce the heat to medium-low and cook uncovered, stirring occasionally, until the sweet potato is tender enough to mash easily with a fork, 12 to 15 minutes. The sweet potato pieces are tender but still mostly intact, and the broth has thickened slightly.
Mash a few spoonfuls of the sweet potato against the side of the pot to thicken the chili, then stir in the lime juice and chopped cilantro. Taste and adjust only if needed with a little more salt from your pantry. The chili is thick, glossy, and well balanced between sweet, smoky, and bright.
Ladle into bowls and finish with plain yogurt and green onion if using. The bowls are hot and topped just before serving.