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Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle Recipe

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3.8 from 69 reviews

This Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle is a hearty and flavorful vegetarian chili packed with smoky chipotle peppers, warm spices, and nutritious ingredients like sweet potatoes, black beans, and quinoa. Topped with a creamy smoked chipotle yogurt sauce and fresh garnishes, it’s perfect for a comforting, protein-rich meal anytime.

Ingredients

For the chili:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2-3 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch nutmeg
  • 1 (15 ounce) can fire roasted tomatoes
  • 1 large sweet potato, peeled and diced into 1/2 inch cubes
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 cups cooked quinoa
  • 3 cups vegetable broth, plus more to thin if desired
  • 1/2 teaspoon salt, plus more to taste

For the smoked chipotle yogurt sauce:

  • 1 cup plain Greek yogurt (whole milk preferred)
  • 1-2 teaspoons adobo sauce from the can
  • 1 teaspoon honey
  • 1/4 teaspoon Dijon mustard

To garnish:

  • Fresh cilantro
  • Sliced ripe avocado
  • Shredded cheddar cheese

Instructions

  1. Heat the oil and sauté aromatics: In a large pot over medium heat, warm the olive oil. Add the diced onion and carrots; sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  2. Add spices and chipotle peppers: Stir in the chopped chipotle peppers in adobo sauce along with cumin, turmeric, cinnamon, and nutmeg. Cook for 1-2 minutes to toast the spices and blend the smoky flavors.
  3. Add tomatoes and sweet potatoes: Pour in the fire roasted tomatoes with their juices and the diced sweet potato cubes. Stir to combine everything evenly.
  4. Add beans, quinoa, and broth: Add the rinsed black beans, cooked quinoa, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
  5. Simmer the chili: Reduce the heat to low, cover, and let the chili simmer gently for 25-30 minutes, or until the sweet potatoes are tender and the flavors meld together. Stir occasionally. Add more broth if needed to reach desired consistency.
  6. Season with salt: Add 1/2 teaspoon salt and adjust seasoning to taste, adding more salt or chipotle peppers if you want it spicier.
  7. Prepare the smoked chipotle yogurt sauce: In a small bowl, combine Greek yogurt, 1-2 teaspoons adobo sauce, honey, and Dijon mustard. Whisk until smooth and creamy. Adjust the adobo sauce amount to control heat level.
  8. Serve and garnish: Ladle the chili into bowls. Top each serving with a dollop of smoked chipotle yogurt sauce, fresh cilantro, sliced avocado, and shredded cheddar cheese for added richness and texture.

Notes

  • You can adjust the number of chipotle peppers to control the heat level of the chili.
  • Quinoa should be cooked before adding to the chili—use 2 cups cooked quinoa as specified.
  • If you prefer a thinner chili, add additional vegetable broth as needed during simmering.
  • This chili can be made a day ahead for flavors to deepen and stored in the fridge for up to 4 days.
  • For a vegan version, substitute Greek yogurt and cheddar cheese with plant-based alternatives.

Find it online: https://justsosavory.com/black-bean-sweet-potato-and-quinoa-chili-with-smoked-chipotle-recipe/