Smoky Sweet Potato and Pinto Bean Chili

Ingredients

• 1 ½ tablespoons olive oil (more as needed, if not using nonstick pan)
• 1 large yellow onion, (diced)
• 4 garlic cloves, (chopped finely)
• 2 jalapeño peppers, (diced (omit seeds and membranes for mild heat)
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons paprika*
• 2 cups (480 mL) vegetable broth
• 1 1/2 tablespoons unsweetened cocoa powder (or raw cacao powder)
• 1 bay leaf
• 1 ½ teaspoons kosher salt, (plus more to taste)
• Black pepper to taste
• 3 (15-ounce/425g) cans pinto beans**, drained and rinsed
• 1 pound (454g / about 3) medium sweet potatoes, peeled and finely diced
• 2 chipotle peppers in adobo sauce from 1 can
• 1 (28-ounce / 800g) diced tomatoes
• 2-3 tablespoons masa harina (optional)*)
• 1/4 cup chopped fresh cilantro, (optional but recommended)
• 2 teaspoons lime juice, (plus more to taste)

Instructions

1. Stove-Top Directions
2. Heat a large saucepan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with salt. Stir frequently and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they’re browned and fully softened, 8- 10 minutes.
3. Add the garlic, jalapeño peppers, and tomato paste, and cook for 2-3 minutes or until tomato paste is darker in color. If the mixture appears to dry out, add a bit more water and scrape up any browned bits.
4. Stir in the Spices (chili powder, cumin, oregano, paprika) and stir vigorously for 30 seconds, again adding a spoon of water as needed to prevent drying out.
5. Pour in the vegetable broth to deglaze the pot, stirring up any browned bits. Add the cocoa powder, bay leaf, 1 ½ teaspoons kosher salt, black pepper to taste, pinto beans, diced sweet potatoes, chipotle peppers (if using), and diced tomatoes. Stir well.
6. Bring the chili to a simmer and maintain a rapid simmer for 30 minutes, stirring occasionally and reducing the heat as needed, until the sweet potatoes are fully tender and the chili is thick and almost velvety.
7. Discard the bay leaf. Stir in the masa harina, if using. Whisk to combine and simmer for 2-3 minutes until the texture has further thickened. Stir in the cilantro (if using) and the lime juice. Taste for seasonings.1. NOTE: keep in mind that chili always tastes better after it has rested for some time, as the spices will have a chance to mellow out and meld together.
8. Instant Pot Directions
9. Use the Sauté setting on the Instant Pot for steps 1-3. You might need to add more oil and or water as you go, as the Instant Pot stainless steel inner pot requires more liquid than a standard pot.
10. Select the Cancel setting once you deglaze the pot with the broth (step 4).
11. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
12. Once the timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
13. Discard the bay leaf. Stir in the masa harina, if using, and turn on the Sauté setting. Whisk to combine and simmer for 2-3 minutes until the texture has further thickened.
14. Turn off the heat and stir in the cilantro and the lime juice. Taste for seasonings.1. NOTE: keep in mind that chili always tastes better after it has rested for some time, as the spices will have a chance to mellow out and meld together.