Description
A hearty and comforting chili made with smoky sweet potatoes and pinto beans, perfect for cold nights.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, chopped finely
- 2 jalapeño peppers, diced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 2 cups vegetable broth
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 3 cans pinto beans, drained and rinsed
- 1 pound sweet potatoes, peeled and finely diced
- 2 chipotle peppers in adobo sauce (optional)
- 1 can diced tomatoes (28-ounce)
- 2–3 tablespoons masa harina (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 2 teaspoons lime juice
Instructions
- Heat a saucepan over medium-high heat and add olive oil. Cook onions with a pinch of salt until golden, about 5-7 minutes.
- Add garlic, jalapeños, and tomato paste, sautéing for 2-3 minutes.
- Stir in chili powder, cumin, oregano, and paprika for 30 seconds.
- Pour in vegetable broth, deglazing the pan.
- Add cocoa powder, bay leaf, salt, black pepper, pinto beans, sweet potatoes, chipotle peppers, and diced tomatoes.
- Bring to boil, then reduce heat, cover, and simmer for about 30 minutes until sweet potatoes are tender.
- Remove bay leaf, stir in masa harina if using, and let simmer for 2-3 minutes. Add cilantro and lime juice, adjusting seasoning as needed.
Notes
This chili is vegan, budget-friendly, and can easily be customized with different spices or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern United States
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chili, vegan, sweet potato, pinto beans, comfort food
