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Smoky Sweet Potato and Pinto Bean Chili

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 5 to 6
Calories: 405kcal
Author: Nisha Vora

Ingredients

  • 1 ½ tablespoons olive oil (more as needed, if not using nonstick pan)
  • 1 large yellow onion, diced
  • 4 garlic cloves, chopped finely
  • 2 jalapeño peppers, diced (omit seeds and membranes for mild heat)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons paprika*
  • 2 cups (480 mL) vegetable broth
  • 1 1/2 tablespoons unsweetened cocoa powder (or raw cacao powder)
  • 1 bay leaf
  • 1 ½ teaspoons kosher salt, plus more to taste
  • Black pepper to taste
  • 3 (15-ounce/425g) cans pinto beans**, drained and rinsed
  • 1 pound (454g / about 3) medium sweet potatoes, peeled and finely diced
  • 2 chipotle peppers in adobo sauce from 1 can (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)
  • 1 (28-ounce / 800g) diced tomatoes
  • 2-3 tablespoons masa harina (optional)*
  • 1/4 cup chopped fresh cilantro, optional but recommended
  • 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.

Video

Notes

* If you aren’t using chipotle peppers but still want a smoky flavor, use smoked paprika instead of regular paprika. Or, if you have chipotle chili powder, you can use that instead of the regular chili powder.
** If you don’t have pinto beans, substitute with black beans, kidney beans or cannellini beans, or use a mix of any of these beans.
*** Masa harina (Mexican corn flour) is optional but delightful if you have it. It gives chili an even more velvety, thick texture and a subtle corn flavor.