If you popped by my kitchen on a chilly Tuesday, you would probably find me stirring this big pot of chipotle black bean and sweet potato chili while chatting about my day to whoever is within earshot, cat included. The first time I made it, I was trying to impress a friend who says they do not like sweet potatoes. They went back for thirds, which I took as both a compliment and a tiny personal victory. Also, I once dropped a spoon straight into the pot and had to fish it out with tongs. Happens. Anyway, this bowl is smoky and cozy and has that cool dollop of coriander yogurt that makes the whole thing sing.
Why you will love this, or at least mildly obsess over it
I make this when the weather is doing that grey drizzle thing, or when I want dinner to cook itself while I potter about. My family goes a bit bonkers for it because it tastes rich and slow cooked, but it is weeknight friendly. The chipotle brings deep heat without being fiery, and the sweet potato is like little golden pillows. Also, the coriander yogurt swirl is the fresh zingy bit that cuts through the smoke. I used to overdo the spices and end up with something that tasted like the back of the spice cupboard, but actually, I find it works better if you keep a few flavors in focus. Oh, and if you are spice shy, you can totally ease up. No judgement, mate.
What you will need, with my little swaps
- 2 medium sweet potatoes, about 600 g, peeled and diced bite sized
- 2 cans black beans, drained and rinsed, or about 3 cups cooked from dry (I love cooking from scratch when I remember to soak, but canned is grand)
- 1 large onion, finely chopped (red or yellow, I use whatever is winking at me)
- 3 cloves garlic, minced
- 1 to 2 chipotle peppers in adobo plus 1 tablespoon of the sauce, chopped (start with 1 if you are cautious) what even is chipotle in adobo
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 can crushed tomatoes, 400 g
- 2 cups vegetable stock, plus a splash more if needed
- 2 tablespoons olive oil
- Salt and black pepper
- Juice of 1 lime, plus wedges for serving
- A handful of fresh coriander leaves for the pot
- For the coriander yogurt: 1 cup thick yogurt, a small handful of finely chopped coriander leaves and stems, zest of half a lime, pinch of salt (Greek is nice, but any plain unsweetened yogurt works. Dairy free yogurt is totally fine too)
- Optional but lovely: a square of dark chocolate or 1 teaspoon cocoa, a tiny splash of maple, a few corn chips for crunch
Sub swaps I use in real life: Butternut instead of sweet potato when I only have that. Pinto beans for black beans if that is what is in the cupboard. My grandmother always insisted on Brand X tomatoes, but honestly any decent canned tomato works fine. And if I am in a hurry, I sometimes use a squeeze of lime instead of zest in the yogurt. Rebel.
Step by step, sort of precise but not fussy
- Warm a large pot over medium heat and add the olive oil. Tip in the onion with a pinch of salt. Cook 6 to 8 minutes until soft and a little golden at the edges. If it starts to catch, splash in water. I once tried rushing this step and regretted it because the onions tasted sharp later.
- Stir in the garlic, cumin, smoked paprika, coriander, and oregano. Cook about 60 seconds until fragrant. This is where I usually sneak a taste of the onion bits and then regret it because they are hot. Still do it though.
- Add the tomato paste and chipotle plus sauce. Cook 1 minute, then add the sweet potato. Toss to coat. It will look a bit thick and speckled. Do not worry if it looks weird at this stage, it always does.
- Pour in the crushed tomatoes and vegetable stock. Bring to a gentle simmer. Reduce heat to low medium and let it bubble quietly for 20 to 25 minutes, stirring now and then, until the sweet potato is tender and the chili has thickened. If it gets too thick, splash in more stock.
- Stir in the black beans and simmer 8 to 10 minutes more so they warm through and the flavors marry. Add the chocolate or cocoa now if you are using it. Taste and season with salt and pepper. Squeeze in the lime juice and fold through a handful of chopped coriander.
- Make the coriander yogurt while the chili finishes. In a small bowl, mix the yogurt, chopped coriander, lime zest, and a pinch of salt. If it seems too thick, loosen with a teaspoon of water. On second thought, leave it thick if you want those big creamy dollops.
- Ladle the chili into bowls and swirl on the coriander yogurt. Add extra coriander, a few corn chips if you are feeling cheeky, and lime wedges on the side.
Little notes from my very real messy counter
- If your chipotle peppers are super fiery, scrape out the seeds first. I forget half the time, then remember at first bite.
- A square of chocolate sounds strange but it rounds out the smoke in a lovely quiet way. Do not go overboard or it tastes like pudding. Learned that the hard way.
- I think this tastes better the next day. The beans get friendly with the spices. If you can wait, make it ahead. If not, it is still great straight form the pot.
- If you only have ground chipotle, use half a teaspoon to start and adjust.
Variations I have tried, with one whoops
- Turkey version: I once browned 300 g turkey mince with the onions and spices. It was fine, but a bit dry. If you try it, add an extra spoon of olive oil and do not skimp on the tomatoes.
- Quinoa boost: Stir in half a cup of rinsed quinoa with the stock. Add an extra half cup of liquid. It makes it more hearty.
- Lentil switch: Swap one can of beans for 1 cup cooked green lentils. Good texture, little earthy.
- Butternut swap: As mentioned, butternut works in exactly the same way, just dice it small so it cooks through.
- Peanut butter swirl: Sounds odd but a small teaspoon stirred in at the end adds body. Only a small one though.
Equipment I actually use
- A heavy pot or Dutch oven is lovely because it holds heat evenly. I sometimes say it is essential, but truly, a big saucepan will do the job.
- Sharp knife and a chopping board. If your board slides, a damp tea towel underneath is a simple fix.
- Can opener. If yours goes missing, I have opened cans with a spoon before, and yes, it was a bit of a faff.
- Optional: an immersion blender to blitz a cup of the chili for extra body. Or just mash a few cubes of sweet potato against the side of the pot with a wooden spoon.
Storing and reheating
Cool the chili, then stash in airtight containers in the fridge for up to 4 days. It freezes well for about 3 months. Portion in freezer bags laid flat so they stack neatly. Here is a handy guide if you like nerdy storage tips: how to freeze soup safely. Reheat gently on the stove with a splash of water. Though honestly, in my house it never lasts more than a day.
How I like to serve it
Big bowls, a generous spoon of coriander yogurt on top, extra coriander leaves, and lime wedges. Sometimes a pile of warm rice. Sometimes over a baked potato if I am feeling extra cozy. If we are having friends over, I set out toppings like diced avocado, spring onions, and a bit of grated cheddar. Family tradition alert: we crumble a few corn chips on top right at the table so they stay crunchy.
Pro tips I learned the long way
- Do not add the beans too early. I did once, and they went a bit mushy. Let the sweet potato get mostly tender first.
- Season in layers. Salt the onions, taste before the lime, then adjust at the end. I once dumped all my salt in at the finish and had to chase it with extra tomatoes and water.
- Check your chipotle heat level with a tiny taste before adding. Some cans are gentle, some are wild.
- If the chili tastes flat, it probably needs acid. Lime juice wakes everything up more than extra salt does.
FAQ, real questions I have actually been asked
How spicy is this
It has a warm smoky kick, not blow your head off levels. Start with one chipotle and build up. You can always add more at the end.
Can I use dried beans
Yes. Cook them until tender before adding. If you need a refresher, this guide is ace: how to cook dried beans.
Is it gluten free
It is naturally gluten free, but check your chipotle brand and stock just in case. Some sneaky thickeners show up where you least expect them.
What if I do not like coriander
Use parsley in the yogurt. Different flavor, still fresh. Or skip the herb and add a little grated garlic and lemon zest for a garlicky yogurt instead.
Can I make it in a slow cooker
Sure. Sauté the onion, garlic, spices, and tomato paste first for best flavor, then add everything except the beans to the slow cooker on low for 5 to 6 hours. Add beans for the last hour. Or do it all on the hob if you cannot be bothered to get the slow cooker out.
Can kids handle it
Often yes, especially with yogurt on top. If your kiddo is sensitive, skip the chipotle and add a little smoked paprika for the vibe without the heat.
Do I have to use yogurt
Nope. Try dairy free yogurt, a dollop of sour cream, or even a squeeze of mayo with lime and coriander if that is what you have. It is your kitchen.
Tiny unrelated digression before I forget: if your spice jars keep toppling like dominoes, stick them in a little shoe box in the cupboard. Life changing is a big phrase, but it did save my sanity.