📝 About This Recipe
This vibrant, salt-free chili is a masterclass in building deep flavor through spices and aromatics rather than sodium. Earthy black beans and caramelized sweet potatoes simmer in a rich, tomato-based broth infused with smoky chipotle and zesty lime. It is a hearty, plant-based celebration of Southwestern flavors that proves low-sodium cooking can be incredibly bold and satisfying.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced into 1/2-inch pieces)
- 1 medium Poblano Pepper (seeded and finely diced for mild heat)
- 4 cloves Garlic (minced)
The Hearty Base
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Black Beans (cooked from dry or no-salt-added canned, rinsed thoroughly)
- 28 ounces No-Salt-Added Diced Tomatoes (with their juices)
- 2 cups Low-Sodium Vegetable Broth (ensure it is labeled 0mg sodium or homemade salt-free)
- 2 tablespoons Tomato Paste (no-salt-added)
The Salt-Free Spice Blend
- 2 tablespoons Chili Powder (ensure it is a salt-free blend)
- 1 tablespoon Ground Cumin (toasted if possible)
- 2 teaspoons Smoked Paprika (for that essential 'charred' flavor)
- 1 teaspoon Dried Oregano (Mexican oregano preferred)
- 1 teaspoon Unsweetened Cocoa Powder (adds incredible depth and color)
- 1/4 teaspoon Chipotle Powder (adjust for desired heat level)
Bright Finishers
- 2 tablespoons Fresh Lime Juice (the acidity mimics the 'lift' of salt)
- 1/2 cup Fresh Cilantro (chopped)
- 1 teaspoon Apple Cider Vinegar (adds a final tangy brightness)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, red bell pepper, and poblano pepper. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
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4
Add the tomato paste and all the spices (chili powder, cumin, smoked paprika, oregano, cocoa powder, and chipotle). Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste.
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5
Add the cubed sweet potatoes to the pot and toss well to coat them thoroughly in the spice and aromatic mixture.
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6
Pour in the diced tomatoes (with juices) and the vegetable broth. Use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits (deglazing).
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes.
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8
Stir in the black beans. Continue to simmer, uncovered now, for another 15-20 minutes or until the sweet potatoes are fork-tender and the chili has thickened to your liking.
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9
Turn off the heat. Stir in the fresh lime juice and apple cider vinegar. This acidity is crucial in salt-free cooking to make the flavors 'pop'.
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10
Fold in the fresh cilantro. Let the chili sit for 5 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
For the best texture, ensure your sweet potato cubes are uniform in size so they cook evenly. If you find the chili too thin, mash half a cup of the black beans against the side of the pot; the starch will naturally thicken the broth. Always check your spice labels—many commercial 'Chili Powder' blends contain added salt; look for 'Salt-Free' versions or make your own. The cocoa powder doesn't make it taste like chocolate; rather, it provides a rich, dark undertone that replaces the 'umami' often lost when omitting salt. Prepare this a day in advance if possible; like all stews, the flavor profile improves significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Top with plenty of sliced avocado for a creamy, heart-healthy fat that balances the spice. Serve alongside warm, salt-free corn tortillas or homemade salt-free cornbread. Add a dollop of Greek yogurt (low sodium) or cashew cream for a cooling element. Garnish with extra lime wedges and sliced fresh jalapeños for those who crave more heat. Pair with a crisp, unsweetened hibiscus iced tea to complement the smoky Southwestern spices.