Sweet Potato Black Bean Chili

The heat comes from two places: the jalapeño and the chipotle peppers in adobo. For a mild chili, use one chipotle and seed the jalapeño before mincing it. For medium, which is how I usually make it, use two chipotles with the seeded jalapeño. If you want it hot, use two chipotles plus a 1-2 teaspoons of the adobo sauce from the can and 1/4 tsp cayenne pepper with the other spices. The chipotles bring smoky heat that builds slowly, so I taste and adjust right before serving rather than dumping it all in early.

You can, though I will the chipotles are what the smoky flavor, so it will taste a little different without them. My best substitute is ½ to 1 teaspoon of chipotle powder, which keeps the smoke without the canned peppers. If you do not have that either, add an extra ½ teaspoon of smoked paprika plus a small pinch of cayenne for heat. It will not be quite the same deep, smoky flavor, but it still makes a really good pot of chili. If you buy a can of chipotles in adobo just for this recipe, freeze the leftovers in one-tablespoon portions so nothing goes to waste and you have some ready to go for other recipes. If you do not enjoy the smoky flavour, you can go ahead and leave them out.

These are the two most common issues and both are easy to avoid. Watery chili usually means the sweet potato was not simmered long enough to release its starch, or it needed a few more minutes uncovered at the end to reduce. Mushy chili usually means the sweet potato was cut too small or cooked too long. Aim for even ½-inch cubes and start checking at 15 minutes. You want fork-tender pieces that still hold their shape. If it is already too thin, mash some of the beans and sweet potato against the side of the pot and simmer uncovered a little longer.

My go-to trick is mashing some of the black beans and sweet potato with the back of a spoon before serving. It thickens it without flour or cornstarch. For an even thicker, scoopable chili that works as a dip, simmer it uncovered for another 8 to 10 minutes to reduce the liquid. You could also scoop out about 1 cup of chili, blend it then stir it back in or use an immersion blender in pot and pulse 1-2 times for more texture.

Yes. Sauté the onion, peppers, garlic, spices, tomato paste and chipotle peppers first for the best flavour, then transfer everything except the lime juice and cilantro to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in the lime juice and cilantro just before serving.

Yes. Use the Sauté function for the onion, peppers, garlic, spices, tomato paste and chipotle peppers. Add the remaining ingredients except the corn, lime juice and cilantro. Cook on High Pressure for 8 minutes, then let it natural release for 10 minutes. Stir in the corn to warm through, then finish with the lime juice and cilantro.

Absolutely. Pinto beans, kidney beans or a mix all work well in place of black beans and give you a similar hearty texture. I often use one can of black beans and 1 can of kidney beans or pinto beans.

The black beans already make this a solid source of plant-based protein, but it is easy to boost. Stir in cooked lentils, crumbled tempeh or plant-based ground meat while it simmers, or brown lean ground turkey or beef if you are not keeping it vegan. You can also top each bowl with hemp hearts, roasted pumpkin seeds, Greek yogurt or a dollop of cashew cream. For a heartier meal, serve it over quinoa or rice.

Yes. Butternut squash is the closest swap in both flavor and texture. Pumpkin works too, and Yukon Gold potatoes give you a more traditional chili if you want to move away from the natural sweetness.