Name: Smoky Sweet Potato Pinto Bean Chili
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 5 servings
Ingredients: 1.5 tbsp olive oil ((more as needed, if not using nonstick pan)); 1 null yellow onion (diced); 4 null garlic cloves (chopped finely); 2 null jalapeño peppers (diced (omit seeds and membranes for mild heat)); 2 tbsp tomato paste; 2 tbsp chili powder; 1 tbsp ground cumin; 2 tsp dried oregano; 1.5 tsp paprika (*); 2 cups vegetable broth; 1.5 tbsp unsweetened cocoa powder ((or raw cacao powder)); 1 null bay leaf; 1.5 tsp kosher salt (plus more to taste); null null black pepper (to taste); 1275 g pinto beans (drained and rinsed); 454 g sweet potatoes (peeled and finely diced); 2 null chipotle peppers in adobo sauce (from 1 can (optional, but this is what makes the chili smoky and spicy; NOTE – this is not 2 cans, but just 2 peppers from 1 can; omit entirely if you are very sensitive to spicy food; or use just 1 chipotle pepper for a moderate heat)); 800 g diced tomatoes; 2.5 tbsp masa harina ((optional)*); 0.25 cup chopped fresh cilantro (optional but recommended); 2 tsp lime juice (plus more to taste)

Instructions

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1

Heat a large saucepan or Dutch oven on medium-high heat. Add the olive oil (1.5 tbsp), and once shimmering, add the yellow onion (1 large) and season with [kosher salt]. Stir frequently and cook for 5 minutes until a light brown fond forms. Deglaze the pan with [water]. Continue cooking the [yellow onion], adding more [water] every few minutes and stirring frequently to prevent burning, for 8-10 minutes until browned and softened.
2

Add the cloves (4 garlic), peppers (2 jalapeño), and tomato paste (2 tbsp). Cook for 2-3 minutes or until the [tomato paste] is darker. If the mixture dries out, add a bit more [water] and scrape up any browned bits.
3

Stir in the chili powder (2 tbsp), ground cumin (1 tbsp), dried oregano (2 tsp), and paprika (1.5 tsp). Stir vigorously for 30 seconds, adding a spoon of [water] as needed to prevent drying.
4

Pour in the vegetable broth (2 cups) to deglaze the pot, stirring up any browned bits. Add the unsweetened cocoa powder (1.5 tbsp), leaf (1 bay), kosher salt (1.5 tsp), [black pepper to taste], pinto beans (1275 g), sweet potatoes (454 g), peppers in adobo sauce (2 chipotle), and diced tomatoes (800 g). Stir well.
5

Bring the chili to a rapid simmer and maintain for 30 minutes, stirring occasionally and reducing heat as needed, until the [sweet potatoes] are tender and the chili is thick and velvety.
6

Discard the leaf (1 bay). Stir in the masa harina (2.5 tbsp), if using. Whisk to combine and simmer for 2-3 minutes until thickened. Stir in the chopped fresh cilantro (0.25 cup) and lime juice (2 tsp). Taste and adjust seasonings. Note: chili tastes better after resting as spices meld.
7

For Instant Pot: Use the Sauté setting for steps 1-3. You might need to add more [oil] or [water] as the Instant Pot's stainless steel inner pot requires more liquid.
8

Select the Cancel setting once you deglaze the pot with the [vegetable broth] (step 4).
9

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure for 6 minutes.
10

Once cooked, allow a natural pressure release for 10 minutes, then switch the Pressure Release knob to Venting to release any remaining steam.
11

Discard the leaf (1 bay). Stir in the masa harina (2.5 tbsp), if using, and turn on the Sauté setting. Whisk to combine and simmer for 2-3 minutes until thickened.
12

Turn off the heat and stir in the chopped fresh cilantro (0.25 cup) and lime juice (2 tsp). Taste and adjust seasonings. Note: chili tastes better after resting as spices meld.