I recently tried making this Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe, and wow, it instantly became one of my go-to comfort meals. The aroma of smoky spices filling my kitchen was irresistible, and the creamy herby yogurt on top took every spoonful to the next level.

For a sweet treat afterward, I sometimes pair it with a Heart-Shaped Strawberry Cheesecake Recipe, which complements the chili beautifully. Even my friends, who usually prefer meat-based dishes, couldn’t stop raving about it.

This recipe is hearty, nourishing, and perfect for chilly evenings or meal prepping for the week. I love how it balances warmth, flavor, and creaminess in every bite.

Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe

Ingredients

Here’s everything you’ll need to make this chili perfect. I like to prep all ingredients before starting to save time and reduce stress. Sometimes, while waiting for the chili to simmer, I enjoy making a quick Chocolate Lava Mug Cake for Two Recipe for dessert.

Quick Pickled Onions

Red onion – 1 medium, thinly sliced (adds a tangy crunch)
Lime juice and zest – from 2 limes (brightens flavors)
Honey or maple syrup – 1 teaspoon (balances acidity)
Salt – pinch (enhances taste)

Smoky Sweet Potato Chili Base

Olive oil – 2 tablespoons (helps toast spices and add richness)
Garlic cloves – 4, thinly sliced (fresh is best for flavor)
Tomato paste – 2 tablespoons (intensifies tomato flavor)
Smoked paprika – 1½ teaspoons (gives signature smokiness)
Ground cumin – 1 teaspoon (adds depth and warmth)
Chipotle chili paste – 1½ tablespoons (adjust to your spice preference)
Sweet potatoes – 2 large, diced (naturally sweet and hearty)
Vegetable broth – ¾ cup (or beef broth if preferred)
Diced tomatoes – 1 can (juicy base for the chili)
Black beans – 1 can, with liquid (protein-rich and filling)

Pro Tip: Chipotle paste is key for smokiness; add more if you love heat.

Herby Yogurt Sauce

Greek yogurt or dairy-free alternative – 4 tablespoons (cooling and creamy)
Fresh cilantro – ¼ cup (herby freshness)
Avocado – ½ ripe, optional (adds extra creaminess)
Salt and pepper – pinch (season to taste)
Lime juice – 1 tablespoon (from pickled onions)

This sauce balances the chili’s smoky and spicy notes perfectly.

For Serving

Steamed rice or warm tortillas – as desired
Shredded cheddar cheese – optional, for garnish
Extra cilantro leaves – for garnish

Note: several servings

Variations

If you want to tweak this recipe, here are some options:

Make it dairy-free: use coconut or almond yogurt instead of Greek yogurt.
Beans swap: try kidney or pinto beans for different textures.
Sweet potato substitute: butternut squash works wonderfully in fall.
Add-ins: roasted corn, bell peppers, or a splash of orange juice brighten flavors.
Extra heat: increase chipotle paste or add a pinch of cayenne pepper.

Cooking Time

Here’s the time you’ll need to plan:

Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 50–55 minutes

Equipment You Need

Large pot or deep skillet – for cooking the chili base
Small bowl – to pickle onions
Knife and cutting board – for chopping veggies
Blender or food processor – to make herby yogurt smooth
Spoon or spatula – for stirring

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

Cooking this chili is straightforward, but each step builds on the next to layer flavor.

Make the Quick Pickled Onions

Place the thinly sliced onions in a small bowl. Add lime juice, zest, honey, and a pinch of salt. Toss everything together and let sit while you prepare the chili.

Start the Chili Base

Heat olive oil in your pot over medium heat. Add sliced garlic and cook until lightly golden and fragrant, about 1 minute. Stir in tomato paste, smoked paprika, cumin, and chipotle paste with a splash of water for 2 minutes to make a rich paste.

Add the Sweet Potatoes

Toss the diced sweet potatoes into the spice mixture. Pour in diced tomatoes and broth, stir, cover, and simmer on medium-low for 20–22 minutes until tender. Add extra broth if it becomes too thick.

Blend the Herby Yogurt

Combine Greek yogurt, cilantro, avocado, salt, pepper, and lime juice in a blender. Blend until smooth and adjust seasoning to taste. This adds a creamy, fresh contrast to the smoky chili.

Finish the Chili

Stir in the black beans with their liquid and simmer uncovered for 4–5 minutes. Taste and adjust salt and pepper. Adding beans last keeps their texture intact and earthy flavor pronounced.

Serve and Garnish

Spoon chili into bowls, drizzle with herby yogurt, and scatter pickled onions on top. Serve with rice or tortillas and sprinkle with cheddar and cilantro if desired.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks really elevate the dish:

I like to roast sweet potatoes before adding them for extra caramelized flavor.
Cooking spices in oil first always makes the chili smell incredible.
This chili tastes even better the next day as flavors meld.
I often add a squeeze of fresh orange juice for a subtle, bright twist.
For a vegan version, I use dairy-free yogurt and skip cheese.

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

Presentation makes a difference. Serve this chili in deep bowls, with a swirl of herby yogurt on top. Scatter pickled onions and fresh cilantro for a pop of color. Pair it with warm tortillas, rice, or even crispy tortilla chips. I love adding shredded cheese and avocado slices for extra indulgence.

Nutritional Information

Here’s a general idea of what each serving provides (without cheese or tortillas):

Calories: ~320 kcal – a satisfying, hearty meal
Protein: 11g – plant-based protein from black beans
Carbohydrates: 48g – energy from sweet potatoes and beans
Fat: 10g – healthy fats from olive oil and optional avocado

Make Ahead and Storage

Storing: Keep the chili in an airtight container in the fridge for 3–4 days. It tastes even better as the flavors develop.

Freezing: Freeze without the herby yogurt for up to 2 months. Thaw in the fridge before reheating.

Reheating: Warm gently on the stove or in the microwave. Add extra broth if needed to maintain a creamy texture.

Why You’ll Love This Recipe

There are so many reasons this chili becomes a favorite:

Flavor-packed: smoky, sweet, tangy, and creamy in every bite.
Nutrient-rich: high in fiber, vitamins, and plant-based protein.
Flexible: gluten-free, vegetarian, and easy to make vegan.
Meal prep-friendly: tastes even better the next day.
Visually appealing: bright onions and fresh herbs make it look as good as it tastes.

This Smoky Sweet Potato and Black Bean Chili with Herby Yogurt is more than just a meal; it’s a cozy, comforting experience that’s easy to make and incredibly satisfying.

Ash Tyrrell