Equipment
Ingredients
Aromatics and Vegetables
- 15 ml olive oil
- 1 brown onion, diced
- 3 garlic, minced
- 400 g sweet potato, peeled and diced into 1.5cm cubes
Spices and Seasonings
- 8 g mild chili powder
- 5 g ground cumin
- 3 g smoked paprika
- 10 g unsweetened cocoa powder
- 4 g salt
- 1 g black pepper, freshly ground
Base and Liquids
- 480 g dark red kidney beans, rinsed and drained
- 400 g crushed tomatoes, canned
- 250 ml vegetable broth, low sodium preferred
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 347 kcal
- Protein
- 15 g
- Carbohydrates
- 63 g
- Fat
- 6 g
- Fiber
- 15 g
- Sugar
- 16 g
- Sodium
- 1178 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1194 mg
- Calcium
- 176 mg
- Iron
- 5.8 mg
- Magnesium
- 108 mg
- Phosphorus
- 275 mg
- Zinc
- 2.0 mg
- Vitamin A
- 789 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.15 mg
- Niacin
- 1.7 mg
- Folate
- 54 mcg
- Water
- 256 g
- Caffeine
- 6 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a Dutch oven over medium heat.
Add the diced brown onion to the pot. Stir with a wooden spoon and cook until the onion is softened and translucent, about 5 minutes.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and unsweetened cocoa powder. Cook until the spices are deeply fragrant and slightly toasted, about 1 minute.
Add the diced sweet potatoes, rinsed kidney beans, crushed tomatoes, vegetable broth, salt, and black pepper. Stir well to ensure all ingredients are evenly combined and scrape up any spices stuck to the bottom of the pot.
Increase the heat to medium-high and bring the mixture to a rapid boil.
Reduce the heat to low, cover the Dutch oven with a tight-fitting lid, and simmer gently. Stir occasionally to prevent sticking. Continue simmering until the sweet potatoes are fork-tender and the chili has reduced to a thick, rich consistency, about 30 to 35 minutes.
Remove the pot from the heat. Leave uncovered and let the chili rest for 5 minutes before serving to allow the starches to settle and the flavors to meld.
Chef's Notes
- Unsweetened cocoa powder acts as a profound savory enhancer in this recipe. It adds depth, earthiness, and a dark mole-like richness without making the dish taste like chocolate.
- For the absolute best texture, take the time to cut your sweet potatoes uniformly. If they vary wildly in size, the smaller pieces will disintegrate into mush while the larger ones remain firm.
- Chili always tastes better the next day. Preparing this dish 24 hours in advance allows the spices to fully hydrate and marry with the sweet potato starches.
- If you prefer a milder chili, ensure your chili powder blend is explicitly labeled 'mild'. Standard chili powders can vary drastically in their cayenne pepper content.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will deepen significantly overnight.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until piping hot, reaching an internal temperature of 74°C/165°F. Add a splash of water if it has thickened too much.
Troubleshooting
Sweet potatoes are taking too long to soften
Cause: Potatoes were cut into pieces that are too large or the simmering temperature is too low.
Fix: Add 50ml of extra broth or water, cover tightly, and continue to simmer on low heat until tender.
Prevention: Dice the sweet potatoes uniformly into 1.5cm cubes for even and timely cooking.
Chili tastes slightly bitter
Cause: The cocoa powder was not toasted properly or the tomato brand used is highly acidic.
Fix: Stir in a tiny pinch of sugar or 5ml of maple syrup to balance the acidity and bitterness.
Prevention: Ensure the cocoa powder is cooked for just 1 minute with the aromatics to bloom its flavor without burning.
Cultural Context
Chili con carne originated in the American Southwest, specifically Texas, with deep influences from Northern Mexican cuisine. As plant-based diets became more widespread, vegetarian adaptations utilizing beans and hearty root vegetables emerged. The addition of cocoa powder in this variation pays homage to traditional Mexican mole sauces, utilizing the bitter, earthy notes of cacao to add profound savory depth to stews.
