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Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt

Savory Chipotle Black Bean + Sweet Potato Chilli Bliss

This Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt is a comforting vegan dish packed with protein and smoky flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chilli Base
  • 1 medium Red Onion Adds sweetness and texture; shallots can substitute
  • 2 tablespoons Lime Juice Provides acidity and freshness; lemon makes a great alternative
  • 2 tablespoons Olive Oil Perfect for sautéing; avocado oil is a good replacement
  • 3 cloves Garlic Fresh is best; garlic powder works in a pinch
  • 1 cup Tomato Puree Can swap with tomato sauce
  • 2 teaspoons Smoked Paprika Regular paprika can be used for less smokiness
  • 1 teaspoon Ground Cumin Caraway seeds can serve as a substitute
  • 2 tablespoons Chipotle Chilli Paste Use fresh jalapeños for an alternative kick
  • 2 cups Sweet Potatoes Yukon or butternut squash can be used
  • 1 can Chopped Tomatoes Both canned and fresh tomatoes work well
  • 1 can Queen Black Beans Canned black beans can be substituted
Finishing Touches
  • 1 cup Greek Yogurt/Sour Cream Swap with vegan yogurt alternative for dairy-free
  • 2 tablespoons Coriander Fresh herb for garnish
  • 1 medium Avocado Optional topping
  • 1 bag Tortilla Chips Try Fritos or naan for a different texture
  • 1 cup Cheddar Cheese Optional, nutritional yeast is a dairy-free alternative

Equipment

  • Heavy-Bottomed Pan

Method
 

Chili Preparation
  1. In a bowl, mix sliced red onions with lime juice, honey, and a pinch of salt. Let it sit while you prepare the rest.
  2. Heat olive oil in a heavy-bottomed pan over medium heat. Sauté minced garlic for about 1 minute until golden.
  3. Stir in the tomato puree, smoked paprika, ground cumin, and chipotle chili paste. Cook for 2 minutes.
  4. Toss in the diced sweet potatoes into the spice mixture.
  5. Pour in the chopped tomatoes and stock. Cover and simmer for 20-22 minutes.
  6. Blend yogurt, fresh cilantro, and lime juice from pickled onions until smooth.
  7. Stir in the black beans along with their stock. Let them simmer for an additional 4-5 minutes.
  8. Ladle the chili into bowls, drizzle with the herby yogurt, and top with pickled onions and optional avocado.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently. Consider separating the herby yogurt topping if freezing.

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