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Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt

Flavorful Chipotle Black Bean + Sweet Potato Chili with Coriander Yogurt

This Chipotle Black Bean + Sweet Potato Chili with Coriander Yogurt delivers rich, smoky flavors and wholesome ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 medium Red Onion Substitution: Shallots for a milder flavor.
  • 2 tablespoons Lime juice Can replace with vinegar.
  • 1 teaspoon Lime zest
  • 3 cloves Garlic Fresh garlic is preferred over powdered.
  • 1 cup Tomato Puree Fresh tomatoes blended could work.
  • 1 teaspoon Smoked Paprika Adjust levels based on desired spice intensity.
  • 1 teaspoon Ground Cumin Adjust levels based on desired spice intensity.
  • 1 tablespoon Chipotle Chili Paste Adjust levels based on desired spice intensity.
For the Vegetables
  • 2 cups Diced Sweet Potatoes Regular potatoes or butternut squash can be used.
  • 1 can Chopped Tomatoes Canned varieties are convenient.
For the Beans
  • 1 can Queen Black Beans Canned beans save time, or soak and prepare dried beans.
  • 2 cups Vegetable or Beef Stock Water with additional seasoning can be an alternative.
For Serving
  • 1 cup Greek Yogurt Substitution: Coconut yogurt for vegan version.
  • 1/4 cup Fresh Coriander Substitution: Parsley or cilantro stems can add a similar freshness.
  • 1 optional Avocado Not mandatory but provides richness.

Equipment

  • large pot or Dutch oven
  • Small bowl

Method
 

Step‑by‑Step Instructions
  1. Slice the red onion thinly and place it in a small bowl. Squeeze fresh lime juice over the onions, add lime zest, and a drizzle of honey or maple syrup. Mix well and set aside.
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add minced garlic cloves and sauté until golden and fragrant.
  3. Stir in tomato puree, smoked paprika, ground cumin, and chipotle chili paste. Cook this mixture for about 2 minutes.
  4. Add diced sweet potatoes, then chopped tomatoes and stock. Bring to a gentle boil, reduce heat, cover, and cook until sweet potatoes are tender.
  5. Uncover and stir the chili. Adjust consistency if too thick, and simmer uncovered for another 5 minutes.
  6. Fold in the Queen black beans and warm through for an additional 4-5 minutes.
  7. Ladle the chili into bowls, drizzle with yogurt, top with pickled onions and fresh coriander.

Notes

Make sure to taste the chili before adding extra salt if using canned black beans. Adjust liquid for desired consistency as needed.