If you’re looking for a cozy, hearty meal that’s full of flavor, this sweet potato chili is just what you need! It’s packed with tender sweet potatoes, colorful peppers, and three kinds of beans, all simmered together in a rich, smoky tomato broth. The secret ingredient? A little unsweetened cocoa powder, which adds a wonderful depth of flavor without making the chili taste like chocolate. Top it off with your favorite fixings, grab some tortilla chips, and you’ve got a comforting meal everyone can dig into!
Ingredients
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cut into ½ inch pieces
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons kosher salt, plus more to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper, plus more to taste
- 1 (28 ounce) can fire-roasted diced tomatoes, undrained
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 3 cups vegetable broth
- ¼ cup masa harina
- ½ cup warm water
- ½ cup chopped fresh cilantro, plus more for serving
- Juice of 1 lime
Optional toppings: Sour cream, shredded cheddar cheese, sliced green onions, diced avocado, lime wedges, and tortilla chips.
Directions
Step 1: Cook the sweet potatoes.
First, heat the olive oil in a large Dutch oven over medium heat. Add the peeled and diced sweet potatoes, then cook for about 5 to 7 minutes, stirring occasionally. You’re looking for them to develop a little golden color on the outside, but they don’t need to be fully tender just yet, since they’ll continue cooking as the chili simmers.
Step 2: Add the vegetables.
Next, stir in the chopped onion, red bell pepper, and poblano pepper. Let everything cook for about 10 minutes, stirring every so often, until the vegetables start to soften. This gives them time to release their flavors and creates a delicious base for the chili.
Step 3: Stir in the garlic and spices.
After that, add the chopped garlic, cocoa powder, chili powder, cumin, salt, oregano, and black pepper. Then stir everything together and cook for about 30 seconds. This quick step actually helps bring out the flavor of the garlic and spices, making the chili extra fragrant.
Step 4: Add the tomatoes, beans, and broth.
Stir in the fire-roasted diced tomatoes, black beans, pinto beans, and vegetable broth, then mix well, making sure to scrape up any flavorful bits from the bottom of the pot. Bring the mixture to a boil over medium-high heat and then once it’s bubbling, reduce the heat to medium-low, cover the pot, and let the chili simmer for about 20 minutes. Stir occasionally to keep everything from sticking to the bottom. By the end, the sweet potatoes should be tender, and all those flavors will have had time to come together as a result
Step 5: Thicken the chili.
While the chili simmers, whisk the masa harina and warm water together in a small bowl until smooth. Once the initial 20 minutes are up, stir this mixture into the pot. It helps thicken the chili and gives the broth a heartier texture. Then, let the chili simmer uncovered for another 15 minutes, stirring occasionally. If it gets thicker than you’d like, you can always add a splash of vegetable broth to loosen it up.
Step 6: Finish with cilantro and lime.
After the chili has thickened, stir in the chopped cilantro and fresh lime juice. These last additions brighten up all the rich, smoky flavors and give the chili a fresh finish. Take a quick taste, then add a little more salt or black pepper if needed.
Step 7: Add your favorite toppings and serve.
Finally, ladle the hot sweet potato chili into bowls and pile on your favorite toppings. A dollop of sour cream, shredded cheddar, sliced green onions, and diced avocado are all delicious choices. Sprinkle a little extra cilantro on top, then serve with lime wedges and crunchy tortilla chips on the side.
Now grab a spoon and dig in! This sweet potato chili is hearty enough to enjoy on its own, but it’s also perfect for meal prep since the flavors get even better as they sit.
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