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Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe
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.
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Total Time 45 minutes
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.