Smoky Sweet Potato and Pinto Bean Chili
User Reviews
5
Smoky Sweet Potato and Pinto Bean Chili
Description
The Smoky Sweet Potato and Pinto Bean Chili recipe begins by sautéing diced yellow onions until deeply browned, then adding garlic, jalapeño, and tomato paste to deepen the base flavor. A blend of chili powder, cumin, dried oregano, paprika, and optional chipotle peppers in adobo sauce contribute smoky and spicy layers. Pinto beans and peeled, diced sweet potatoes provide substance and a mild sweetness.
Vegetable broth deglazes the pan, and cocoa powder adds depth without being sweet. The chili simmers to tenderize the sweet potatoes and allow flavors to meld. The addition of masa harina is optional but recommended for thickening, lending a silky texture and subtle corn flavor. Fresh cilantro and lime juice brighten the finished dish with herbal and citrus notes.
This chili offers a smoky, spicy, and slightly sweet flavor profile with varied textures from creamy beans to tender sweet potatoes. It makes a filling vegetarian or vegan meal. Serve with typical chili sides or toppings to complement its richness.
To adjust heat or smokiness, chipotle peppers can be reduced or omitted and replaced with smoked paprika if preferred. Pinto beans can be substituted with other beans like black, kidney, or cannellini. The chili stores well and can be reheated gently to preserve its texture.
Ingredients
- 1 ½ tablespoons olive oil (more as needed, if not using nonstick pan)
- 1 onion diced, large, yellow
- 4 garlic chopped finely, cloves
- 2 jalapeno pepper diced (omit seeds and membranes for mild heat
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 1 1/2 teaspoons paprika
- 2 cups vegetable broth 480 mL
- 1 1/2 tablespoons cocoa powder or raw cacao powder, unsweetened
- 1 bay leaf
- 1 ½ teaspoons kosher salt plus more to taste
- black pepper to taste
- 3 pinto beans 15-ounce/425g) cans, drained and rinsed
- 1 pound sweet potato medium, peeled and finely diced, (454g / about 3
- 2 chipotle peppers in adobo sauce optional, but this is what makes the chili smoky and spicy; NOTE - this is not 2 cans, but just 2 peppers from 1 can; omit entirely if you are very sensitive to spicy food; or use just 1 chipotle pepper for a moderate heat, from 1 can
- 1 diced tomatoes 28-ounce / 800g
- 2-3 tablespoons masa harina (optional)*
- 1/4 cup cilantro optional but recommended, fresh, chopped
- 2 teaspoons lime juice plus more to taste
Instructions
Stove-Top Directions
- Heat a large saucepan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with salt. Stir frequently and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they’re browned and fully softened, 8- 10 minutes.
- Add the garlic, jalapeño peppers, and tomato paste, and cook for 2-3 minutes or until tomato paste is darker in color. If the mixture appears to dry out, add a bit more water and scrape up any browned bits.
- Stir in the Spices (chili powder, cumin, oregano, paprika) and stir vigorously for 30 seconds, again adding a spoon of water as needed to prevent drying out.
- Pour in the vegetable broth to deglaze the pot, stirring up any browned bits. Add the cocoa powder, bay leaf, 1 ½ teaspoons kosher salt, black pepper to taste, pinto beans, diced sweet potatoes, chipotle peppers (if using), and diced tomatoes. Stir well.
- Bring the chili to a simmer and maintain a rapid simmer for 30 minutes, stirring occasionally and reducing the heat as needed, until the sweet potatoes are fully tender and the chili is thick and almost velvety.
- Discard the bay leaf. Stir in the masa harina, if using. Whisk to combine and simmer for 2-3 minutes until the texture has further thickened. Stir in the cilantro (if using) and the lime juice. Taste for seasonings.1. NOTE: keep in mind that chili always tastes better after it has rested for some time, as the spices will have a chance to mellow out and meld together.
Instant Pot Directions
- Use the Sauté setting on the Instant Pot for steps 1-3. You might need to add more oil and or water as you go, as the Instant Pot stainless steel inner pot requires more liquid than a standard pot.
- Select the Cancel setting once you deglaze the pot with the broth (step 4).
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
- Once the timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Discard the bay leaf. Stir in the masa harina, if using, and turn on the Sauté setting. Whisk to combine and simmer for 2-3 minutes until the texture has further thickened.
- Turn off the heat and stir in the cilantro and the lime juice. Taste for seasonings.1. NOTE: keep in mind that chili always tastes better after it has rested for some time, as the spices will have a chance to mellow out and meld together.
Notes
- Use smoked paprika if you skip chipotle peppers to maintain a smoky flavor.
- Substitute black, kidney, or cannellini beans if pinto beans are unavailable.
- Masa harina is optional but adds thickness and subtle corn flavor to the chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1081mg | 45% |
| Potassium | 1573mg | 33% |
| Fiber | 20g | 80% |
| Sugar | 14g | 28% |
| Vitamin A | 14611IU | 292% |
| Vitamin C | 34mg | 38% |
| Calcium | 250mg | 25% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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