This hearty chili hits that perfect sweet-smoky-savory balance, loaded with tender sweet potatoes, beans, & deep spice.It’s cozy, bold, & built for layering flavor.
Try it two ways: Arbol Original for rich, rounded heat, or Diablo when you want a sharper kick.
2 tablespoons olive oil
1 medium–large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 ½ large sweet potatoes, peeled & diced
1 ½ tablespoons chili powder
2 teaspoons ground cumin
2 ½ teaspoons smoked paprika
1 tablespoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 (15-oz) can black beans, drained & rinsed
1 (15-oz) can white beans, drained & rinsed
1 (28-oz) can fire-roasted crushed tomatoes
1 cup Blind Squirrel Original or Diablo Sauce
2 cups low-sodium vegetable or chicken broth
1 teaspoon apple cider vinegar
1) Heat olive oil in a large pot or Dutch oven over medium heat.
2) Add onion & bell pepper. Cook until softened, about 5 minutes.
3) Stir in garlic & cook until fragrant, about 30 seconds.
4) Add sweet potatoes, chili powder, cumin, smoked paprika, salt, & pepper. Stir well & cook 1 minute to bloom the spices.
5) Add beans, crushed tomatoes, Blind Squirrel sauce, & broth. Stir to combine.
6) Bring to a gentle boil, then reduce heat & simmer uncovered for 25–30 minutes, until sweet potatoes are tender & chili has thickened.
7) Stir in apple cider vinegar. Taste & adjust seasoning.
Made with our Original or Diablo sauce.
For the full flavor hit, grab a jar.