Sweet Potato & Black Bean Chili for Two

Sweet Potato & Black Bean Chili for Two

64 Reviews
From the EatingWell Kitchen

This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 365 calories; 7 g fat(1 g sat); 18 g fiber; 67 g carbohydrates; 14 g protein; 125 mcg folate; 0 mg cholesterol; 16 g sugars; 20,737 IU vitamin A; 28 mg vitamin C; 187 mg calcium; 6 mg iron; 629 mg sodium; 1,301 mg potassium
  • Nutrition Bonus: Vitamin A (415% daily value), Vitamin C (47% dv), Iron (33% dv), Folate (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 1½ vegetable, 1 fat

Reviews 64

October 05, 2018
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By: Pam
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
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By: Olivia
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
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By: Alya-memo
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
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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
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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
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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
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By: vstein_mstc2002
Great recipe! Used chipolte in adobe sauce. Very tasty, Very easy
June 26, 2017
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By: dekkerotero
Fantastic this recipe! I will make it again for sure, but this time using just a tea spoon of chipotle pepper instead of a whole big spoon I added this time :O
June 16, 2017
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By: Meredith DeVoe
Delicious and satisfying! I also did not peel the potato, and used canned chipotle. One small can makes the chili quite hot, so if you want it less hot, use just one or more of the canned peppers.
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