Jan 5

Jan 5 Smoke Over Embers: A Sweet Potato & Black Bean Chili for Slow Evenings

The bowl arrives heavy in the hands, radiating warmth before a single bite is taken. Deep mahogany broth laps gently against the edges, glossy with spice and time. Cubes of sweet potato hold their shape yet yield easily, stained brick-red from chilies and smoke. Black beans dot the surface like obsidian, while slices of ripe avocado melt softly into the heat below. Cilantro leaves cling wherever steam allows, releasing green, citrusy perfume. Lime wedges wait at the edges of the board, their cut flesh glistening, ready to sharpen the richness with a single squeeze.

This is the kind of dinner that settles the whole room. It asks for a simmer and rewards it with layers: smoke first, then sweet earth, then a slow bloom of heat that never turns harsh. The scene itself feels grounded—matte black bowl, weathered wood, scattered herbs—like comfort food dressed in its best, rustic clothes.

To build that depth without fuss, the tools matter as much as the ingredients. A heavy enameled Dutch oven for long, even simmering keeps heat steady, while a wide wooden cutting board that won’t slide around makes prep feel calm instead of chaotic. Sweet potatoes go faster (and safer) with a razor-sharp chef’s knife that holds an edge, letting you keep the cubes uniform so they cook evenly and stay plush, not mush.

The flavor story starts with smoke and balance. Smoked paprika gives that campfire hum—warm and rounded—while cumin adds a toasted backbone that reads as “chili” even before the pot hits a simmer. If you want the kind of smoky heat that tastes like it’s been coaxed out over hours, chipotle peppers in adobo are the quiet power move; keeping a jar of chipotle peppers in adobo for smoky depth turns an everyday pot into something that tastes intentional. Black beans bring heft and silkiness, and the broth becomes glossy and rich as the sweet potato’s starch and sugars dissolve just enough to thicken the base.

Serving is where it becomes cinematic. A squeeze of lime lifts everything. Avocado cools the heat and turns each bite creamy. Cilantro perfumes the surface like a fresh green exhale. And if you’re scooping straight from the bowl, the crunch matters—something like thick, restaurant-style tortilla chips for dipping gives you that perfect contrast against the slow-simmered softness.

It’s also the kind of chili that fits into real life: it scales up, reheats beautifully, and somehow tastes better the next day when smoke and spice have had time to knit. Portion it into glass meal-prep containers with tight lids for easy lunches, or freeze it in freezer-safe soup containers so future-you gets a warm, smoky miracle on a tired night.

Everything about this bowl says steady, unhurried, and complete. It doesn’t need bells and whistles—just good ingredients, gentle heat, and a little smoke carried all the way through.

Smoked Sweet Potato & Black Bean Chili

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 medium sweet potatoes, peeled, ¾-inch cubes
2 tbsp chili powder
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1–2 chipotle peppers in adobo, minced (optional)
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
2 cans black beans, drained and rinsed
Salt and black pepper, to taste
To serve: avocado, cilantro, lime wedges

Method

Heat oil in a pot over medium heat. Sauté onion until soft (6–8 minutes).
Add garlic; cook 30 seconds.
Stir in chili powder, smoked paprika, cumin, oregano, chipotle (if using), and tomato paste; cook 1–2 minutes until fragrant.
Add sweet potatoes, crushed tomatoes, and broth. Bring to a simmer.
Simmer until sweet potatoes are tender, 18–25 minutes.
Stir in black beans; simmer 8–10 minutes.
Season to taste. Serve with avocado, cilantro, and lime.

Optional tools: a large Dutch oven for batch chili and a sturdy ladle for soups and stews.

The difference between a “good” chili and a chili that tastes like it’s been tended—like it has a point of view—comes down to two things: how you build the base, and how gently you let everything marry. Start with a pot that holds heat evenly. A heavy enameled Dutch oven that maintains steady simmering is ideal because it prevents hot spots that can scorch tomato and spices while the sweet potato is still firm. If your pot is thin, you can still make it work—just keep the heat lower than you think and stir more often.

Step 1: Prep for even cooking (and better texture).
Sweet potatoes cook fast on the outside and slow in the center if pieces vary. Aim for ¾-inch cubes; that size lets them become tender while still holding shape. A sharp chef’s knife for clean, uniform cubes matters more than people think—ragged cuts lead to ragged texture. If peeling feels like a chore, use a Y-peeler that glides through sweet potato skin and you’ll fly.

Step 2: Sweat onions properly—don’t brown them.
Onions should soften and turn translucent, not caramelize hard. That gentle sweetness is what balances the smoke later. Medium heat, a little patience, and a couple stirs. If the onions start browning, drop the heat and add a splash of broth to cool the pan.

Step 3: Bloom spices in fat (this is non-negotiable).
Once garlic hits the pot, your window is short—30 seconds is enough. Then add chili powder, smoked paprika, cumin, and oregano directly into the oil-coated aromatics. This is “blooming,” and it’s the step that transforms dried spices from dusty to dimensional. If you love that woodsmoke note, keep a fresh tin of smoked paprika with deep, aromatic color on hand; older paprika can go flat.

Step 4: Add tomato paste and cook it until it darkens slightly.
Tomato paste is a flavor concentrate. Cooking it for 60–90 seconds removes raw acidity and builds umami. You’re looking for it to turn brickier and smell richer. If it sticks, a splash of broth loosens it while keeping the flavor.

Step 5: Choose your smoke level with chipotle.
Chipotle in adobo brings smoke plus heat plus a subtle tang. For a mild pot, use half a pepper. For medium, use one. For bold, use two. The easiest way to keep it consistent is to portion leftovers into a silicone freezer tray for chipotle cubes so you can drop in “one cube” whenever you cook.

Step 6: Simmer gently—avoid boiling.
When you add crushed tomatoes and broth, bring it up to a simmer and keep it there. Boiling breaks sweet potatoes down too quickly and can cause beans to split later. A gentle simmer lets starch thicken the broth naturally. If you want more body without adding anything, mash a few sweet potato cubes against the side of the pot with a sturdy wooden spoon for mashing and stirring.

Step 7: Add beans late to protect their texture.
Black beans are already cooked. They need time to absorb flavor, not time to fall apart. Stir them in after the sweet potatoes are tender, then simmer 8–10 minutes. For the cleanest texture, rinse canned beans in a fine mesh strainer for quick rinsing to remove excess starch and sodium.

Step 8: Dial in seasoning at the end.
Salt is a finisher here. Add it slowly, tasting after each pinch. If the chili tastes “flat,” it usually needs salt or acid—not more spice. Lime fixes a surprising number of problems. Keep a handheld citrus squeezer for clean lime juice nearby and finish each bowl with a squeeze to brighten smoke and sweet.

Step 9: Serve with contrast (cool + bright + crunch).
Avocado gives creaminess that mellows heat. Cilantro adds a green lift. Lime adds sparkle. Crunch makes it fun. Pair with thick tortilla chips made for scooping, or spoon it over rice if you want a heartier plate.

Variations that stay true to the vibe

Add corn: Stir in roasted corn near the end for sweetness and texture.
Make it meatier without meat: Add diced mushrooms early with the onion for savory depth.
Boost protein: Add quinoa during simmer (you’ll need extra broth).
Smokier finish: A tiny pinch of smoked salt can amplify everything.

Troubleshooting

Too thick: Add broth ¼ cup at a time and simmer 3 minutes between additions.
Too thin: Simmer uncovered longer, or mash a portion of sweet potato to thicken naturally.
Too spicy: Add more beans, more broth, and serve with extra avocado; dairy-free sour cream works too.
Too sweet: Add lime plus a small splash of vinegar to rebalance.

Finally, store it like a pro. Chili improves overnight. Cool it quickly, then portion into glass containers that reheat cleanly. For freezer batches, leave headspace and label with freezer-safe food labels so nothing gets lost in the back like a forgotten treasure.

This is the kind of pot that becomes a repeat—steady, smoky, and deeply satisfying, with just enough sweetness to feel like comfort and just enough heat to feel alive.