Spicy & Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe

I still remember the first time I made thisSmoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe — the aroma of smoky spices instantly filled my kitchen and made me hungry before the chili was even done.

As someone who loves cozy and nourishing meals, this dish hit every note: smoky, comforting, and beautifully balanced with a creamy herby finish. With tender sweet potatoes and hearty black beans, it’s one of those recipes that feels both wholesome and satisfying.

Every spoonful feels like a warm hug — and trust me, yours will too once you try it. You can also enjoy similar flavors in the Steak Burrito Bowl Recipe for a hearty protein-packed twist.

Ingredients

Here’s everything you’ll need to bring this flavorful chili to life. I’ve also included pro tips so you understand why each ingredient works best for this dish.

Quick Pickled Onions

• 1 medium red onion, thinly sliced – adds tangy crunch and vibrant color that brightens up the rich chili.
• Juice & zest of 2 limes – the citrus cuts through the smoky heat for balance.
• 1 teaspoon honey or maple syrup – helps mellow sharp raw onions.
• Pinch of salt – enhances the onion flavor.

Smoky Sweet Potato Chili Base

• 2 tablespoons olive oil – for sautéing and releasing aroma from spices.
• 4 cloves garlic, thinly sliced – garlic adds depth and savory notes.
• 2 tablespoons tomato paste – intensifies richness and binds flavors.
• 1 1⁄2 teaspoons smoked paprika – infuses a deep smoky flavor.
• 1 teaspoon ground cumin – earthy warmth that pairs beautifully with sweet potatoes.
• 1½ tablespoons chipotle chili paste – key for subtle heat and complexity.
• 2 large sweet potatoes, diced – naturally sweet and tender base.
• ¾ cup vegetable or beef broth – builds the chili’s savory foundation.
• 1 can diced tomatoes – acidity lifts the dish.
• 1 can black beans (with liquid) – hearty texture and plant-based protein. You might also like the Cilantro Lime Steak Bowls Recipe for a zesty alternative to your chili.

Herby Yogurt Sauce

• 4 tablespoons of Greek yogurt or dairy-free alternative – this cooling drizzle rounds out the heat.
• ¼ cup fresh cilantro – adds fresh, herbal brightness.
• ½ ripe avocado (optional) – makes the sauce extra creamy.
• Pinch of salt and pepper – essential seasoning.
• 1 tablespoon lime juice from pickled onions – ties the pickled onions and chili together.

For Serving

• Steamed rice or warm tortillas – ideal for scooping up the chili.
• Shredded cheddar cheese (optional) – melty topping for indulgence.
• Extra cilantro leaves – garnish for fresh appeal.

Note: Several servings — this recipe yields about 4 hearty portions.

Variations

If you want to change things up or cater to dietary needs, here are some delicious alternatives:

Dairy-free: Use coconut-based yogurt or cashew cream instead of Greek yogurt.
Less spicy: Reduce chipotle paste or substitute with mild chili powder.
More veg: Add diced bell peppers or roasted corn for extra sweetness and texture.
Protein boost: Stir in cooked quinoa or kidney beans for extra heartiness.
Herb swap: If you’re not a cilantro fan, parsley or basil make great alternatives.

Cooking Time

Here’s how long it takes to make this recipe from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

• Large pot or Dutch oven: For cooking all chili ingredients evenly.
• Cutting board & sharp knife: Dicing sweet potatoes and slicing onions.
• Blender or food processor: To make ultra-smooth herby yogurt.
• Measuring cups & spoons: For accurate spice balance.
• Mixing bowls: One for quick pickling, one for mixing sauce.

How to Make Smoky Sweet Potato and Black Bean Chili with Herby Yogurt

Each step here walks you through the process without overwhelming you.

Step 1: Quick Pickled Onions

Mix thinly sliced red onions with lime juice, zest, honey, and salt in a small bowl. The lime juice gently softens the onions while adding a vibrant tang. Set aside to let flavors develop while you cook.

Step 2: Start the Chili Base

Heat olive oil in a large pot over medium heat and cook the garlic until fragrant. Stir in tomato paste, smoked paprika, cumin, and chipotle chili paste, cooking briefly to bring out their aromas and deepen flavor. This builds a rich flavor base for the chili.

Step 3: Add Sweet Potatoes

Toss in the diced sweet potatoes, then add the diced tomatoes and broth. Cover and simmer until the potatoes are soft and tender to the fork. Add water or extra broth if it seems too thick.

Step 4: Blend the Herby Yogurt

While the chili cooks, combine Greek yogurt, cilantro, avocado (if using), salt, pepper, and lime juice in a blender. Process until smooth and adjust seasoning to taste — this sauce will add a refreshing richness.

Step 5: Finish the Chili

Once sweet potatoes are tender, stir in the black beans with their liquid and simmer briefly until the chili thickens. This step ensures the beans stay plump and flavorful.

Step 6: Serve and Garnish

Ladle the hot chili into bowls, drizzle with herby yogurt, and sprinkle pickled onions on top. Serve with warm tortillas or rice, and add cheese or extra cilantro for presentation.

Additional Tips for Making This Recipe Better

• I like to roast the sweet potatoes first — it caramelizes them and boosts flavor before they go into the chili.
• I always adjust the chipotle paste gradually — it lets me control heat without overpowering the dish.
• Making this chili ahead improves the flavor, as the spices have more time to mingle.
• I prefer to serve extra herby yogurt on the side so guests can add creaminess to taste.

How to Serve Smoky Sweet Potato and Black Bean Chili with Herby Yogurt

Serve it steaming hot in deep bowls with a swirl of the herby yogurt right on top. Add the quick pickled onions for color contrast and brightness. Warm tortillas or a scoop of fluffy rice on the side make it feel like a full meal — and a sprinkle of cheddar cheese and extra cilantro truly elevates the look and flavor.

Nutritional Information

Here’s a snapshot of what each serving delivers — making this chili both tasty and nourishing.

• Calories: Approximately 320 kcal per serving
• Protein: About 11g
• Carbohydrates: Around 48g (including fiber)
• Fat: Roughly 10g

Make Ahead and Storage

Storing

Once cooled, transfer your chili to an airtight container and refrigerate for up to 3–4 days. It keeps beautifully and tastes even better as the flavors meld.

Freezing

You can freeze this chili (without herby yogurt) in freezer-safe containers for up to 2 months. Properly sealed, it maintains its flavor and texture.

Reheating

Thaw overnight in the fridge if frozen, then reheat on the stove over low heat until warmed through. Add extra broth if it’s thickened too much. Finish with fresh yogurt and toppings.

Why You’ll Love This Recipe

Here’s what makes this chili special:

• Rich Flavors: The smoky paprika and chipotle give it a bold and well-rounded profile.
• Nutritious & Balanced: Sweet potatoes and black beans deliver fiber, vitamins, and protein.
• Flexible: It’s perfect for vegetarian and vegan diets with simple swaps.
• Comfort Food Classic: Warm and hearty — ideal for cozy nights or meal prep.
• Customizable: Add roasted corn, extra spices, or serve with tortillas for variety.

Ben Carraoli

Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe

I still remember the first time I made this Smoky Sweet Potato and Black Bean Chili with Herby Yogurt — the aroma of smoky spices instantly filled my kitchen and made me hungry before the chili was even done. As someone who loves cozy and nourishing meals, this dish hit every note: smoky, comforting, and beautifully balanced with a creamy herby finish.

Print Recipe Pin Recipe

Total Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 medium red onion thinly sliced – adds tangy crunch and vibrant color that brightens up the rich chili.
• Juice & zest of 2 limes – the citrus cuts through the smoky heat for balance.
• 1 teaspoon honey or maple syrup – helps mellow sharp raw onions.
• Pinch of salt – enhances the onion flavor.
• 2 tablespoons olive oil – for sautéing and releasing aroma from spices.
• 4 cloves garlic thinly sliced – garlic adds depth and savory notes.
• 2 tablespoons tomato paste – intensifies richness and binds flavors.
• 1 1/2 teaspoons smoked paprika – infuses a deep smoky flavor.
• 1 teaspoon ground cumin – earthy warmth that pairs beautifully with sweet potatoes.
• 1½ tablespoons chipotle chili paste – key for subtle heat and complexity.
• 2 large sweet potatoes diced – naturally sweet and tender base.
• ¾ cup vegetable or beef broth – builds the chili’s savory foundation.
• 1 can diced tomatoes – acidity lifts the dish.
• 1 can black beans with liquid – hearty texture and plant-based protein.
• 4 tablespoons of Greek yogurt or dairy-free alternative – this cooling drizzle rounds out the heat.
• ¼ cup fresh cilantro – adds fresh herbal brightness.
• ½ ripe avocado optional – makes the sauce extra creamy.
• Pinch of salt and pepper – essential seasoning.
• 1 tablespoon lime juice from pickled onions – ties the pickled onions and chili together.
• Steamed rice or warm tortillas – ideal for scooping up the chili.
• Shredded cheddar cheese optional – melty topping for indulgence.
• Extra cilantro leaves – garnish for fresh appeal.

Method

 

1. Mix thinly sliced red onions with lime juice, zest, honey, and salt in a small bowl. The lime juice gently softens the onions while adding a vibrant tang. Set aside to let flavors develop while you cook.
2. Heat olive oil in a large pot over medium heat and cook the garlic until fragrant. Stir in tomato paste, smoked paprika, cumin, and chipotle chili paste, cooking briefly to bring out their aromas and deepen flavor. This builds a rich flavor base for the chili.
3. Toss in the diced sweet potatoes, then add the diced tomatoes and broth. Cover and simmer until the potatoes are soft and tender to the fork. Add water or extra broth if it seems too thick.
4. While the chili cooks, combine Greek yogurt, cilantro, avocado (if using), salt, pepper, and lime juice in a blender. Process until smooth and adjust seasoning to taste — this sauce will add a refreshing richness.
5. Once sweet potatoes are tender, stir in the black beans with their liquid and simmer briefly until the chili thickens. This step ensures the beans stay plump and flavorful.
6. Ladle the hot chili into bowls, drizzle with herby yogurt, and sprinkle pickled onions on top. Serve with warm tortillas or rice, and add cheese or extra cilantro for presentation.

Notes

• I like to roast the sweet potatoes first — it caramelizes them and boosts flavor before they go into the chili.
• I always adjust the chipotle paste gradually — it lets me control heat without overpowering the dish.
• Making this chili ahead improves the flavor, as the spices have more time to mingle.
• I prefer to serve extra herby yogurt on the side so guests can add creaminess to taste.