A little sweet, a little smokey, you don’t need to simmer this chili for long to get big flavor. Dig in with a hunk of cornbread and a dollop of creamy yogurt.
Allergen Note: Contains milk, eggs.
Preheat the oven to 375°F. Butter or grease a square baking dish (9 x 9 inches) or cast-iron skillet. Make the batter according to the package instructions, scrape it into the prepared pan, and bake until golden brown, about 25 minutes. Let cool slightly in the pan.
Meanwhile, peel and chop the sweet potato into ½-inch pieces. Chop the chives.
In a large saucepan over medium-high heat, add the sweet potato, beans, along with their liquid, and the chili base, and stir to combine. Add a pinch of chile flakes, if using. Add ½ cup vegetable stock or water. Bring to a simmer and cook until the sweet potatoes are tender, 20 minutes. Season to taste with salt and pepper and more chile flakes.
Cut the cornbread into squares or wedges. Ladle the chili into bowls, sprinkle with the Cheddar, dollop with the yogurt, and top with the chives. Serve warm, with the cornbread on the side.