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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 tried making this Smoky Sweet Potato and Black Bean Chili with Herby Yogurt, 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.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.