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

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4.2 from 5 reviews

This hearty Black Bean, Sweet Potato, and Quinoa Chili with a smoky chipotle yogurt sauce is a comforting and nutritious vegetarian dish packed with bold flavors and wholesome ingredients. The combination of fire-roasted tomatoes, smoky chipotles, warming spices, tender sweet potatoes, protein-rich black beans, and fluffy quinoa makes for a filling meal, while the creamy smoked chipotle yogurt adds a cool, spicy contrast.

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 (start with 2 and add more to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground 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 (preferably whole milk Greek yogurt)
  • 1-2 teaspoons adobo sauce from the chipotle can, plus more if desired
  • 1 teaspoon honey
  • 1/4 teaspoon Dijon mustard

To Garnish:

  • Fresh cilantro leaves
  • Sliced ripe avocado
  • Shredded cheddar cheese

Instructions

  1. Sauté Aromatics: Heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion, carrots, and minced garlic. Cook for about 5 minutes until the onions become translucent and the vegetables soften.
  2. Add Spices and Chipotle: Stir in the finely chopped chipotle peppers along with cumin, turmeric, cinnamon, and a pinch of nutmeg. Cook for 1-2 minutes to bloom the spices and develop their flavors.
  3. Add Core Ingredients: Add the diced sweet potato cubes, fire-roasted tomatoes (with juices), rinsed black beans, cooked quinoa, vegetable broth, and salt. Stir everything to combine.
  4. Simmer the Chili: Cover the pot and let the chili simmer for 20-30 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. Adjust seasoning by adding more salt, chipotle peppers, or adobo sauce if desired.
  5. Prepare Smoked Chipotle Yogurt Sauce: In a medium bowl, combine Greek yogurt, 1-2 teaspoons adobo sauce, honey, and Dijon mustard. Stir well to combine, tasting and adjusting sweetness or heat by adding more honey or adobo sauce as preferred.
  6. Serve and Garnish: Ladle the chili into bowls. Spoon the smoked chipotle yogurt sauce over each serving. Garnish with fresh cilantro leaves, sliced avocado, and shredded cheddar cheese for added creaminess and flavor.

Notes

  • You can customize the heat level by adjusting the amount of chipotle peppers and adobo sauce.
  • For a vegan version, replace Greek yogurt with a plant-based yogurt alternative and omit cheddar cheese.
  • If the chili is too thick, add additional vegetable broth or water to reach desired consistency.
  • Leftover chili keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.
  • Quinoa can be cooked ahead of time to save preparation time.

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