Ingredients
Equipment
Method
Preparation Steps
- 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.
Nutrition
Notes
This dish can be customized with various toppings and is perfect for meal prep or freezing.