chipotle sweet potato chili

I may or may not start putting chipotle peppers in everything. First and foremost, they add a deep, delicious, smoky heat to food. Second, they come canned in adobo sauce with several peppers and one-two usually is enough for a dish, so I’ve got chipotle peppers to spare! Yes, I froze them, but I’d rather use them and my freezer is full of Christmas tamales, this chili, French onion soup, vodka that only gets used for this sauce, and a bottle of Malibu Red tequila that only Ashley understands.

I was so excited when I saw a recipe on the kitchn for chili using quinoa and sweet potatoes that I immediately had to make it even tho it was done rather late on Friday night. Totally worth it.

Chipotle peppers were the secret power ingredient I think. This chili was perfect for the seemingly last night of the two weeks of winter Southern California got, as the weekend was a balmy 75 😉 this was my Sunday morning view before teaching paddle yoga.


Now back to the chipotle and the chili. I think sweet potatoes should always be used in savory dishes. I just do. Why are you putting marshmallows and syrup on something so naturally sweet and healthy?!? The mind boggles. But, combine these nutrient dense orange wonders with protein packed black beans and quinoa? Ignite your digestive fires with the chili powder and chipotle?Sweet, savory, smoky, spicy. Sensational.

chipotle sweet potato chili
olive oil to cook onions
1 onion, chopped
5 (or more) garlic cloves, chopped or minced
1 1/2 Tbs chili powder
1 Tbs ground coriander
1 14.5-oz can fire-roasted tomatoes (I used the one from Trader Joe’s with diced green chiles)
1/2 pound dried black beans, rinsed well
2-3 chipotle chiles from canned chipotle chiles in adobo sauce, minced
1 tsp dried oregano
2 tsp sea salt
1 1/2 cups sweet potatoes (2-3 small), 1/2-inch cubes or whatever cube-like shape you get
1/2-3/4 cup quinoa
Greek yogurt, to top (optional) (instead of sour cream, even Nate liked this change)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)
Fresh jalapeño, diced, to top (optional to kick up the spice if you’re Nate)
32-40 oz/5-cups veggie broth

1) sauté the onions in olive oil till beginning to soften and turn translucent, 5-6 minutes
2) add garlic, chili powder, and coriander, stir and cook for 1 minute ish till fragrant
3) add beans, tomatoes and liquid, chipotle peppers, oregano, and the veggie stock bring to a boil then simmer for at least 2 hours up to 4 hours depending on your beans
4) at 1.5 ish hours when the beans have begun to soften, check liquid levels, add the sweet potatoes and quinoa, stir and let continue to cook until sweet potatoes, quinoa, and beans are done
5) finish with salt to taste but no more than listed above
6) serve with any and all optional toppings and lots of love. Probably while watching American Gangster and Homeland.


The view on any typical night from my spot on our teeny couch. MIA is the baby cat trying to sit as close to my face as possible. As seen here. No joke.



2 thoughts on “chipotle sweet potato chili

  1. I just made this! Its simmering on the stove right now, can’t wait to try it! 🙂 I decided to be vegetarian for Lent and naturally had to sample from your blog!

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