Roasted Sweet Potato Chili

A featured Wine Club recipe for Opolo Vineyards.
Roasted Sweet Potato Chili


Warm and inviting, this sweet potato chili will have you going back for seconds! The bold flavors of the chili would pair wonderfully with Opolo's 2013 Tempranillo or 2013 Sangiovese.

Yield: 6
Prep Time: 30 Minutes
Cook Time: 115 Minutes


• ½ lb dry black beans - soak overnight in cool water
• 1 – 2 jalapeños, roasted
• 2 sweet potatoes, roasted
• 1 Tbsp olive oil
• 1 large onion
• 1 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• ½ tsp ground white pepper
• ½ tsp ground coriander
• ½ tsp cinnamon
• 1 chipotle pepper in adobo sauce, chopped
• ½ Tbsp ground cumin
• 4 slow roasted tomatoes
• 3 cloves garlic, roasted
• 2 cups homemade chicken or vegetable stock
• 29 oz hominy
• 1 Tbsp tomato paste


Rinse beans, place in a non-reactive bowl and cover with 3 inches of water. Soak overnight. Preheat the oven to 350 degrees. Place the sweet potatoes and jalapeño on a baking sheet and roast for 30 minutes. Remove and set on a clean cutting board, place the chipotle in adobo, slow roasted tomatoes and roasted garlic.

Using a chef’s knife, chop the vegetables together until they form a paste. Heat the Dutch oven or saucepan over medium heat. Add the olive oil and heat. Add onions and cook until they become translucent. Add spices cooking until fragrant ~ approximately 2 minutes. Add the chipotle paste and cook for 2 minutes. Add chicken stock, black beans, hominy, sweet potatoes, jalapeños and tomato paste. Bring to a boil and reduce heat to low and simmer for 1 hour. Ladle into warmed bowls, top with chopped cilantro, sour cream and sliced avocado.