As I stood in my kitchen, a tantalizing aroma enveloped the air—a warm, welcoming combination of spices and sweetness. This was no ordinary evening; it was time to whip up a comforting bowl of Chipotle Black Bean and Sweet Potato Chili with Coriander Yogurt. Bursting with texture and a playful balance of flavors, this dish is a game changer for those busy weeknights when you crave something hearty yet nourishing. Not only is it quick to prepare, but it’s also vegan and gluten-free, making it a versatile choice for everyone at your table. Packed with protein and fiber from the black beans and sweet potatoes, this chili is the perfect antidote to fast food fatigue. Are you ready to embark on a flavorful adventure that will make your taste buds dance? Let’s dive in!
Why is This Chili a Must-Try?
Comforting, Wholesome Meal: This Chipotle Black Bean and Sweet Potato Chili serves up heartiness in each delicious bowl. Versatile Ingredients: Customize with toppings like creamy yogurt or fresh avocado that everyone will love! Quick to Make: In under 30 minutes, you’ll have a nutritious dinner that easily fits into a busy schedule. Flavor Explosion: The smoky chipotle pairs beautifully with sweet potatoes, creating a taste sensation that’s hard to resist. Pair it with some Biscoff Cheesecake Sweet for dessert! Crowd-Pleasing Option: Perfect for family gatherings or meal prep, this chili will satisfy even the pickiest eaters without compromising on health!
Chipotle Black Bean + Sweet Potato Chili Ingredients
• Get ready for a flavorful journey with these amazing ingredients!
For the Chili Base
- Quick Pickled Onion – Adds acidity and crunch to contrast the chili’s richness; substitute with pickled jalapeños for added heat.
- Red Onion (1, very finely sliced) – Provides foundational flavor; shallots can be used as an alternative.
- Limes (2, juice + zest) – Adds brightness and acidity; white vinegar can substitute for zest.
- Honey or Maple Syrup (Squeeze) – A touch of sweetness balances flavors; use agave syrup for a vegan option.
- Olive Oil (2 tbsp) – Used for frying garlic; avocado oil can be a healthier substitute.
- Garlic Cloves (4, peeled + finely sliced) – Essential aromatics for depth of flavor; consider garlic powder as a replacement, though texture will vary.
- Tomato Puree (2 tbsp) – Thickens the sauce and adds richness; canned crushed tomatoes can be used instead.
- Smoked Paprika (1 ½ tsp) – Contributes a smoky flavor; regular paprika mixed with cumin is a good alternative.
- Ground Cumin (1 tsp) – Offers warmth and earthiness; coriander may work in a pinch, but will shift the flavor.
- Chipotle Chilli Paste (1 ½ tbsp) – Adds spice and depth; for milder flavor, substitute with paprika mixed with a bit of cayenne pepper.
For the Main Ingredients
- Sweet Potatoes (2 large, peeled and diced) – Provides sweetness and creaminess; regular potatoes can be an alternative, though texture may differ.
- Vegetable or Beef Stock (200ml) – Forms the base of the chili; use water or vegetable broth for a lighter option.
- Canned Chopped Tomatoes (400g) – Adds moisture and acidity; whole tomatoes could replace them if chopped.
- Queen Black Beans (1 jar, with their bean stock) – Supply protein and fiber; any canned beans can substitute, but flavors might vary.
For the Toppings
- Greek Yogurt or Vegan Alternative (4 tbsp) – Creamy topping that balances heat; coconut yogurt is an excellent dairy-free option.
- Fresh Coriander (small bunch, roughly 15g) – Enhances flavor with freshness; substitute with parsley for a different herbaceous profile.
- Avocado (½, optional) – Offers creaminess and healthy fats; can be omitted or replaced with guacamole.
- Tortilla Chips – Great for serving alongside or topping; corn chips provide a gluten-free base.
- Cheddar Cheese – Optional topping; omit for a vegan version.
Here you have all the ingredients you’ll need for this delicious Chipotle Black Bean + Sweet Potato Chili with Coriander Yogurt. Each one plays its part, creating a rich and hearty dish that your family will adore!
Step‑by‑Step Instructions for Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt
Step 1: Pickle the Onions
In a small bowl, combine the finely sliced red onion with the juice and zest of two limes, a squeeze of honey (or maple syrup), and a pinch of salt. Toss everything together and let it marinate while you prepare the rest of the Chipotle Black Bean + Sweet Potato Chilli, allowing the flavors to meld for that perfect tang!
Step 2: Prepare Chili Base
Heat a heavy-bottomed pan over medium-high heat and add 2 tablespoons of olive oil. Once hot, sauté 4 peeled and finely sliced garlic cloves until they begin to turn lightly golden, about 1 minute. Be careful not to let them brown too much, as that can result in bitterness. The aroma will fill the air, setting the stage for your chili.
Step 3: Add Flavors
Stir in 2 tablespoons of tomato puree, 1 ½ teaspoons of smoked paprika, 1 teaspoon of ground cumin, and 1 ½ tablespoons of chipotle chili paste into the pan. Cook these spices for about 2 minutes until they become fragrant, deeply infusing the base of your Chipotle Black Bean + Sweet Potato Chilli with vibrant flavors that will warm your soul.
Step 4: Cook Sweet Potatoes
Add 2 large peeled and diced sweet potatoes to the spicy mixture in the pan. Toss them through the flavors to coat evenly, then pour in 400g of canned chopped tomatoes and 200ml of vegetable stock. Cover the pot and let it simmer for 20-22 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the mixture has thickened beautifully.
Step 5: Blend Yogurt
While the chili simmers, blend 4 tablespoons of Greek yogurt (or your preferred vegan alternative) with a handful of fresh coriander and a squeeze of lime juice from the pickled onions. Process until smooth and creamy. This delightful coriander yogurt will balance the chili’s heat and add a fresh kick when served on top.
Step 6: Add Black Beans
Once the sweet potatoes are tender, gently fold in 1 jar of queen black beans along with their bean stock. Allow the chili to simmer for another 4-5 minutes to warm the beans through, giving it a final taste check for salt and seasoning. The chili should be rich, hearty, and deeply satisfying now.
Step 7: Serve
Ladle the warm Chipotle Black Bean + Sweet Potato Chilli into bowls. Top generously with the creamy coriander yogurt, the quick-pickled onions, and optional slices of avocado. Serve with tortilla chips or shredded cheddar cheese on the side for an extra crunch. Each bowl promises warmth and comfort in every bite!
How to Store and Freeze Chipotle Black Bean + Sweet Potato Chili
Fridge: Store your Chipotle Black Bean + Sweet Potato Chili in an airtight container for up to 4 days. Simply reheat it on the stove or in the microwave until warmed through.
Freezer: For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing to avoid freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Add a splash of vegetable stock or water if the chili has thickened too much during freezing.
Serving Tip: Enjoy the chili warm with fresh toppings like cilantro yogurt or avocado after reheating for a delicious meal!
Variations & Substitutions for Chipotle Black Bean + Sweet Potato Chilli
Feel free to get creative and make this Chipotle Black Bean + Sweet Potato Chili your own with these delightful substitutions!
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Regular Potatoes: Swap sweet potatoes with regular potatoes for a different flavor profile and texture. Expect a more earthy taste, but the warmth will still be there!
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Other Beans: Mix it up by using kidney or pinto beans in place of black beans. This adds variety and enhances the protein content, making each bowl uniquely satisfying.
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Add More Veggies: Toss in bell peppers or zucchini for extra layers of flavor and nutrients. These additions brighten the dish, making each bite a flavorful adventure.
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Different Spices: Experiment with adding chili powder or even curry powder for a twist on the traditional flavor. Each new spice brings its own charm, invigorating your taste buds.
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Creamy Alternatives: Use cashew cream or a vegan sour cream instead of yogurt for a different creamy texture. These options can enhance the richness while keeping it plant-based.
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Topping Alternatives: Consider topping with avocado slices or guacamole for an extra creamy pop. This pairing not only enhances the flavor but also adds healthy fats!
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Heat Adjustment: For a milder chili, you can reduce the chipotle chili paste or opt for a mild salsa instead. Tailor the spice level to keep it friendly for the whole family!
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Fresh Herbs: Beyond coriander, try garnishing with fresh basil or mint for a fresh take. Each herb can shift the flavor profile, adding new dimensions to your chili experience.
Embrace these variations and see which version of the Chipotle Black Bean + Sweet Potato Chili becomes your new favorite, and while you’re at it, check out some of my other delicious dishes like Spicy Chipotle Ranch Grilled Chicken Burritos or the creamy Sweet and Sticky Chicken Rice Bowls. Enjoy your culinary adventure!
Expert Tips for Chipotle Black Bean Chili
• Avoid Garlic Bitterness: Cook garlic just until golden to prevent a bitter flavor that can spoil the chili.
• Adjust Thickness: If the chili is too thick, add more stock or water. If too watery, simmer longer to thicken it properly.
• Spice It Up: If you enjoy more heat, increase the chipotle chili paste gradually until you find your perfect balance in this savory Chipotle Black Bean + Sweet Potato Chili.
• Cooking Sweet Potatoes: For added flavor, consider roasting sweet potatoes beforehand. This enhances their natural sweetness and adds a caramelized depth.
• Storage Tips: This chili keeps well in the fridge for up to four days, making it perfect for meal prep or leftovers.
• Experiment with Toppings: Try different toppings like guacamole or vegan cheese to suit your tastes and dietary preferences!
Make Ahead Options
These Chipotle Black Bean and Sweet Potato Chili bowls are perfect for meal prep enthusiasts! You can prepare several components in advance to save precious time during busy weeknights. The quick pickled onions can be made up to 3 days ahead and stored in an airtight container in the refrigerator, ensuring they retain their crunch. Additionally, you can cook the chili base and refrigerate it for up to 4 days; when you’re ready to serve, gently reheat it on the stove, stirring in canned black beans for a finishing touch. Just remember to add the creamy coriander yogurt fresh for that vibrant flavor! Enjoy the convenience of delicious homemade chili with minimal effort!
What to Serve with Chipotle Black Bean and Sweet Potato Chili
A comforting bowl of this chili is delightful, but pairing it with the right accompaniments can elevate your meal to new heights.
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Creamy Avocado Toast: Spread on a thick slice of toasted bread topped with ripe avocado, this addition enhances the creaminess of the chili while bringing a fresh flavor. Perfect for a delicious brunch!
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Cilantro Lime Rice: Light and zesty, this fragrant rice adds a bright contrast that complements the spiciness of the chili. It’s an excellent base for scooping and balancing flavors.
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Warm Cornbread: Lightly sweetened and buttery, cornbread is a fantastic partner to the chili, softening the heat while maintaining a delightful texture to each bite. Serve it with a spread of butter for ultimate comfort!
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Tortilla Chips: Crunchy and salty, these chips are perfect for dipping into your bowl, adding an exciting contrast of textures while soaking up the delicious flavors. Dust with lime for a twist!
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Quick Pickled Vegetables: Brightly colored and tangy, pickled veggies like radishes or carrots add a refreshing bite, enhancing each spoonful of comforting chili.
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Fresh Green Salad: Tossed greens drizzled with a light vinaigrette can cleanse the palate between bites of spicy chili, introducing a crisp, refreshing element that feels vibrant and nourishing.
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Coconut Yogurt: For a creamy, dairy-free alternative topping, coconut yogurt brings a delightful tropical twist that complements the spices beautifully while keeping it vegan and fresh.
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Golden Honeydew Lemonade: This refreshing drink balances the heat with its sweet and tart notes, making it a perfect thirst-quencher alongside your hearty chili.
Feel free to mix and match these pairings to create a complete and satisfying meal that everyone will love!
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Chipotle Black Bean and Sweet Potato Chili with Creamy Coriander Yogurt Recipe FAQs
How do I select ripe sweet potatoes?
Absolutely! When picking sweet potatoes, look for firm, smooth skin without any dark spots or blemishes. Choose those that are medium to large in size and feel heavy for their size. Avoid any that have sprouted or softened, as these may be past their prime.
How should I store leftover chili?
Very! Store your Chipotle Black Bean and Sweet Potato Chili in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing to ensure it retains its flavor and texture.
Can I freeze this chili?
Absolutely! To freeze, let the chili cool down completely. Transfer it to a freezer-safe container and store it in the freezer for up to 3 months. For reheating, thaw it overnight in the refrigerator, then add a splash of extra vegetable stock as you reheat to regain its creamy consistency.
What if my chili is too thick after cooking?
No worries! If your chili turns out too thick, simply stir in a bit more vegetable stock or water while it simmers on low heat. Add gradually until you reach your desired consistency. On the other hand, if it’s too watery, allow it to simmer uncovered for a little longer to reduce the liquid.
Is this chili suitable for vegans and those with allergies?
Definitely! This Chipotle Black Bean and Sweet Potato Chili is not only vegan but also gluten-free. For allergies, ensure that you’re using a gluten-free stock and consider avoiding toppings like cheddar cheese or yogurt if dairy is a concern. The recipe is easily adaptable, so you can customize it to meet dietary needs.
Chipotle Black Bean and Sweet Potato Chili with Creamy Yogurt
Ingredients
Equipment
Method
- Combine the finely sliced red onion with lime juice and zest, a squeeze of honey or maple syrup, and a pinch of salt to marinate.
- Heat a heavy-bottomed pan over medium-high heat and add olive oil. Sauté garlic until lightly golden, about 1 minute.
- Incorporate tomato puree, smoked paprika, ground cumin, and chipotle chili paste into the pan, cooking for about 2 minutes.
- Add the diced sweet potatoes, canned chopped tomatoes, and vegetable stock to the pan. Cover and simmer for 20-22 minutes until sweet potatoes are tender.
- Blend Greek yogurt with fresh coriander and lime juice until smooth and creamy.
- Fold in the black beans with their stock, simmering for an additional 4-5 minutes.
- Ladle the chili into bowls, topping with yogurt, quick-pickled onions, and optional avocado. Serve with tortilla chips or cheese.
