Smoky Sweet Potato and Pinto Bean Chili

Name: Smoky Sweet Potato and Pinto Bean Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5
Ingredients: 1½ tbsp 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 tbsp tomato paste; 2 tbsp chili powder; 1 tbsp ground cumin; 2 tsp dried oregano; 1 1/2 tsp paprika*; 2 cup (480 mL) vegetable broth; 1 1/2 tbsp unsweetened cocoa powder ((or raw cacao powder)); 1 bay leaf; 1½ tsp kosher salt, (plus more to taste); Black pepper to taste; 3 (15-ounce/425g) cans pinto beans**, drained and rinsed; 1 lb (454g / about 3) medium sweet potatoes, peeled and finely diced; 2 chipotle peppers in adobo sauce from 1 can; 1 (28-ounce / 800g) diced tomatoes; 2–3 tbsp masa harina ((optional)*); 1/4 cup chopped fresh cilantro, (optional but recommended); 2 tsp lime juice, (plus more to taste)

By Nisha Vora · Rainbow Plant LifePublic

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This Smoky Sweet Potato and Pinto Bean Chili is pantry-friendly, budget-friendly, meal prep-friendly, and freezer friendly! It’s hearty, velvety, and sticks to your ribs but is healthy, vegan, and gluten-free. Includes Instant Pot directions!

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 5

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This recipe was taken from Smoky Sweet Potato and Pinto Bean Chili · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 5 people

Cooking for

1.5 tbspolive oil ((more as needed, if not using nonstick pan))
1large yellow onion, (diced)
4garlic cloves, (chopped finely)
2jalapeño peppers, (diced (omit seeds and membranes for mild heat))
2 tbsptomato paste
2 tbspchili powder
1 tbspground cumin
2 tspdried oregano
1.5 tsppaprika*
2 cup(480 mL) vegetable broth
1.5 tbspunsweetened cocoa powder ((or raw cacao powder))
1bay leaf
1.5 tspkosher salt, (plus more to taste)
—Black pepper to taste
3(15-ounce/425g) cans pinto beans**, drained and rinsed
455 g(454g / about 3) medium sweet potatoes, peeled and finely diced
2chipotle peppers in adobo sauce from 1 can
1(28-ounce / 800g) diced tomatoes
2–3 tbspmasa harina ((optional)*)
0.25 cupchopped fresh cilantro, (optional but recommended)
2 tsplime juice, (plus more to taste)

Steps

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Select the Cancel setting once you deglaze the pot with the broth (step 4).
9
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.
10
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.
11
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.
12
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.

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Per portion

Calories: ~81.9 kcal
Protein: ~4.9 g
Fat: ~0.7 g
Carbs: ~32.4 g
Fiber: ~1.9 g
Sodium: ~316.4 mg

One ingredient still needs a USDA food link. jalapeño peppers, (diced (omit seeds and membranes for mild heat)), chili powder, ground cumin, dried oregano, paprika*, unsweetened cocoa powder ((or raw cacao powder)), (15-ounce/425g) cans pinto beans**, drained and rinsed, masa harina ((optional)*) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.

Approximate — includes amount ranges.

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