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Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe
Ash Tyrrell

Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe

I recently made this Smoky Sweet Potato and Black Bean Chili with Herby Yogurt, and wow—what a cozy, flavorful meal! The smoky aroma filled my kitchen, and the creamy herby yogurt on top gave every bite a perfect balance.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Red onion – 1 medium thinly sliced, adds tang and crunch
  • Lime juice and zest – from 2 limes brightens flavors
  • Honey or maple syrup – 1 teaspoon balances acidity
  • Salt – pinch enhances natural flavors
  • Smoky Sweet Potato Chili Base
  • Olive oil – 2 tablespoons for sautéing and flavor
  • Garlic cloves – 4 thinly sliced, infuses the oil
  • Tomato paste – 2 tablespoons deepens chili flavor
  • Smoked paprika – 1½ teaspoons delivers smoky aroma
  • Ground cumin – 1 teaspoon earthy depth
  • Chipotle chili paste – 1½ tablespoons adds gentle heat
  • Sweet potatoes – 2 large diced, natural sweetness and texture
  • Vegetable or chicken broth – ¾ cup keeps chili saucy
  • Diced tomatoes canned – 1 can, forms rich base
  • Black beans with liquid – 1 can, protein and creaminess
  • Greek yogurt or dairy-free alternative – 4 tablespoons creamy contrast
  • Fresh cilantro – ¼ cup fresh herbal flavor
  • Avocado – ½ ripe optional, adds richness
  • Salt and pepper – pinch balances seasoning
  • Lime juice – 1 tablespoon from pickled onions
  • Steamed rice or warm tortillas – as desired
  • Shredded cheddar cheese – optional garnish
  • Extra cilantro leaves – garnish

Method
 

  1. I like to start with these because the flavors need a little time to develop. Toss thinly sliced onions with lime juice, zest, honey, and a pinch of salt. Set aside and let them soften while you cook the chili.
  2. Heat olive oil in your pot, then lightly sauté garlic until fragrant. Stir in tomato paste, smoked paprika, cumin, and chipotle paste. Cooking spices in oil intensifies their flavor and makes the chili aromatic.
  3. Toss in diced sweet potatoes, coating them in the spice mixture. Add diced tomatoes and broth, then simmer until tender, about 20–22 minutes. Sweet potatoes soak up the smoky, spicy flavors beautifully.
  4. Combine Greek yogurt, cilantro, avocado (optional), lime juice, and seasoning in a blender. Blend until smooth, creating a creamy topping that balances the chili’s rich taste.
  5. Add black beans with their liquid and simmer uncovered for a few minutes. Taste and adjust salt and pepper. This step ensures the beans stay tender and flavorful.
  6. Spoon chili into bowls, drizzle with herby yogurt, and top with pickled onions. Garnish with extra cilantro and optional shredded cheese. Serve with rice or warm tortillas for a complete meal.

Notes

  • I love roasting sweet potatoes first; it brings out natural caramelized sweetness.
  • Adjust the chipotle paste gradually; I always start mild and add more for a smoky kick.
  • Make it vegan by swapping yogurt for coconut or almond yogurt.
  • Leftovers taste even better the next day as the flavors meld.
  • For a creamier chili, I sometimes mash a few sweet potato pieces before serving.