Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile, (see Note)
⅛ teaspoon salt, or to taste
1⅓ cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Make Ahead Tip: Cover and refrigerate for 2 days. Stir in cilantro just before serving.
Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
Excellent chili made it yesterday. Everyone enjoyed it.
October 27, 2018
By: Sherry Pierce Parrish
This was really healthy and very tasty. I will definitely make it again. It has a lot of potential to add other ingredients but it’s also good he way it is!
October 05, 2018
I've added a little (1/4 cup or so) of Trader Joe's frozen roasted corn to this recipe at the suggestion of a friend and love this recipe either way. It is truly a winner!
July 11, 2018
Love this vegetarian chili! Whenever I want chili this is what I make, I love the sweet potato with all the spices and beans. I cut the potato smaller than what it appears to be in the picture so it can be with every spoonful and spread the love around so to speak. Excellent meal! Great with a few saltines mixed in.
Says serving size is 2 cups- I find one cup to be filling and then I get to have some of my mom's unhealthy but delicious cornbread with it!! Bonus.
March 10, 2018
It was so good, I made several changes to the recipe, instead of one onion I just added half, and I replaced the chipotle for a smoked paprika. Loved it definitely I will do it again.
March 01, 2018
By: Carrie Cooper
I used several of the recommendations by those who have already rated this recipe. Did not peel the sweet potato, used vegetable stock instead of water, added a zucchini and thickened with corn starch. We will add pineapple the next time we make it. We believe this will give a perfect amount of sweetness. We served this over a bed of rice. Absolutely loved this recipe!
February 07, 2018
By: Steve Stevenson
Botched the black beans cause I’m a 21 year old guy who can’t cook. But I substituted them for a can of baked beans I had around the house. Still turned out amazing. Had to deal with a few extra calories. Also I love the spice so I put in a bit more of the chipotle and added some red pepper.
October 15, 2017
By: John Halenkamp
What a great starter dish, going vegan a few days ago I wanted to find a good chilli and this hit the spot ..loved it
August 10, 2017
Great recipe! Used chipolte in adobe sauce. Very tasty, Very easy