Sweet Potato Pinto Bean Chili
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 2 tbsp
- large yellow onion 1
- Kosher
- garlic cloves 4
- jalapeño peppers or serrano peppers 2
- tomato paste 2 tbsp
- ancho or regular chili powder 2 tbsp
- ground cumin 1 tbsp
- dried oregano or Mexican oregano 2 tsp
- sweet or hot paprika 1 ½ tsp
- sweet potatoes 1 lb
- Extra
- vegetable broth 2 ½ cup
- unsweetened cocoa powder 1 ½ tbsp
- pinto beans 3
- chipotle peppers in adobo 3
- crushed tomatoes 1
- bay leaf 1
- Kosher
- big handful cilantro leaves and tender stems 14 g
- scallions 4
- medium lime 1
- masa harina 3 tbsp
- For serving: Crusty bread
Chili Base
If you bought whole peeled tomatoes, add them to a large bowl and crush them by hand before adding them in step 2. Not a fan of cilantro? Omit and be sure to use the optional scallions. If you have yogurt, dollop it on top of the chili (or vegan sour cream). Like any chili, this will taste best if it can rest overnight, if your time allows. To cook this chili in the Instant Pot: Follow step 1 as listed. Use the Sauté setting for step 2, then select the Cancel button. Secure the lid and use the Pressure Cook setting at high pressure for 6 minutes. While it cooks, follow step 4 to prep the other ingredients. Once the timer has been completed, allow a natural pressure release for 10 minutes, then manually release. Discard the bay leaf. Stir in the masa harina, if using, and turn on the Sauté setting. Whisk to combine and simmer for 2 to 3 minutes, until the texture has further thickened. Follow steps 6 and 7 as written. Storage: Store the chili in a container in the fridge for 5 to 6 days, separate from any pasta/grains used for serving. Reheat in a saucepan on the stove (or in the microwave). Top with freshly chopped cilantro, scallions (if using), and a squeeze of lime juice if you have any. Storage: Got more leftovers? This chili is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If very thick, thin it out with a splash of broth or water while reheating. Nutrition boost: Top with diced avocado, thinly sliced radishes, and/or diced tomatoes. For a protein boost, shred some super-firm tofu and pan-fry it in olive oil, seasoning with salt (basic instructions here); use it as a topper for the chili.
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1Prepare: extra virgin olive oil , large yellow onion , Kosher salt, garlic cloves , jalapeño peppers or serrano peppers , tomato paste , ancho or regular chili powder , ground cumin , dried oregano or Mexican oregano , sweet or hot paprika .
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2Heat a large frying pan or sauté pan over medium-high heat with the oil. Once shimmering, add the onions with a pinch of salt. Stir occasionally and cook until a light brown fond of caramelized bits starts to form on the pan, 5 to 6 minutes. Add a few spoonfuls of water (or veggie broth) to deglaze. Cook until browned and fully softened, about 10 minutes total, adding a splash of water as needed. While the onions cook, finely chop the garlic and the jalapeños (for milder heat, remove the membranes and seeds). Add to a small bowl along with the tomato paste.
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3Add the tomato paste-garlic mixture to the pan. Cook for 2-3 minutes or until the tomato paste is darker in color, stirring very frequently. If it dries out or starts to burn, add a splash of water and deglaze.
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4Add the chili powder, cumin, oregano, and paprika. Stir constantly for 30 seconds , again adding a splash of water as needed to prevent drying out.
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5Off the heat, season to taste with a pinch of salt as needed. Once cool, label and store in an airtight container in the fridge for up to 5 days.
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6Gather: sweet potatoes , Extra virgin olive oil, timer 1/2 cup Chili Base (from meal prep), vegetable broth , unsweetened cocoa powder , pinto beans , chipotle peppers in adobo , crushed tomatoes , bay leaf , Kosher salt and freshly cracked black pepper, big handful cilantro leaves and tender stems , scallions , medium lime , masa harina , For serving: Crusty bread .
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7Peel the sweet potatoes, then slice lengthwise into slabs. From there, finely dice the sweet potatoes (this ensures they cook through in the chili).
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8Heat a Dutch oven over medium-high heat. Add a drizzle of oil, and once warm, add the Chili Base. Heat for a few minutes until warmed, then pour in the broth, sweet potatoes, cocoa powder, pinto beans, chipotle peppers, tomatoes, bay leaf, 1 1/2 tsp kosher salt, and pepper to taste. Stir well.
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9Bring to a simmer. Partially cover the pan and rapidly simmer for 10 minutes. Uncover the pan and rapidly simmer for 20-25 minutes , stirring occasionally, until the sweet potatoes are fully tender and the chili is thick and almost velvety. If it gets too thick, add more broth as needed.
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10While the chili simmers, prep the other ingredients and prepare your side salad (if you’re making one). Optional: If serving chili with pasta, cook 8-12 oz per the box instructions. If serving with grains, cook timer cup using your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Chop the cilantro; set aside. Optional: Thinly slice the scallions; set aside. Juice the lime; set aside.
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11When the chili is done cooking, discard the bay leaf. Add the masa harina (if using) and whisk well; simmer for 2-3 minutes , whisking a few times, until the chili has further thickened.
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12Off the heat, stir in the cilantro and 2 tsp of lime juice. Taste for seasonings, adding more salt or lime juice as desired. Keep in mind that chili always tastes better after it has rested, especially overnight.
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13If you have time, rest the chili for at least 15 minutes. If using pasta or grains, divide them into bowls and scoop the chili on top; or serve the chili in bowls with bread/cornbread on the side, if using. Garnish each bowl with scallions, if using. Serve with your side salad, if you made one.