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.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Tips

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 Facts

365 calories; 6.5 g total fat; 1 g saturated fat; 629 mg sodium. 1301 mg potassium; 67 g carbohydrates; 17.6 g fiber; 16 g sugar; 13.6 g protein; 20737 IU vitamin a iu; 28 mg vitamin c; 125 mcg folate; 187 mg calcium; 6 mg iron; 58 mg magnesium; 1 mg thiamin;

Reviews (67)

Read More Reviews
72 Ratings
  • 5 star values: 66
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2019
OMG this is SO good! Wish I could give 10 stars. Keep in mind this recipe likely needs absolutely NO improvements whatsoever but I was a few days into continual insomnia and "personalized" mine not having a clue whatsoever what I was doing. I wanted a bit of extra protein and now making it NON vegan I added 8 ounces of chicken breast. I'll probably add a full pound of chicken next time though. I also used low sodium beef broth instead of water. Mrs Dash salt free Southwest Chipotle seasoning was used because I didn't have ground chipotle seasoning as was called for. I love Mrs. Dash and use the chipotle seasoning on my air fryer oven salmon! In addition to the called for rinsed low sodium black beans I added an additional can of rinsed low sodium red kidney beans. A 6 oz can of Contadina tomato paste was added to thicken things up as I don't care for runny liquid "soup" type chili (though I'm not certain it would have turned out that way if prepared as posted). I always add corn to chili when I make it but didn't this time as I just didn't know if the recipe could support that much added bulk. It can with another 1/4 cup or so of broth and I will add it next batch. By the time I was done with my additions this is no longer a "for two" recipe. I ended up with SIX 10 ounce portions to freeze. That is if I don't eat at least two or more portions first! This is an absolute KEEPER recipe for sure! Joe Read More
Rating: 4 stars
02/22/2019
Excellent chili made it yesterday. Everyone enjoyed it. Read More
Rating: 5 stars
10/27/2018
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! Read More
Advertisement
Rating: 5 stars
10/05/2018
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! Read More
Rating: 5 stars
07/11/2018
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. Read More
Rating: 5 stars
03/10/2018
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. Read More
Advertisement
Rating: 5 stars
03/01/2018
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! Read More
Rating: 5 stars
02/07/2018
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. Read More
Rating: 5 stars
10/16/2017
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 Read More
Rating: 5 stars
08/10/2017
Great recipe! Used chipolte in adobe sauce. Very tasty Very easy Read More
Rating: 5 stars
06/26/2017
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 Read More
Rating: 5 stars
06/16/2017
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. Read More
Rating: 5 stars
04/23/2017
Delicious quick healthy and easy to make. Chipotle is hard to come by in Australia so just used a mix of cumin cayenne and smoked paprika. Took others advice and simmered the potato in vegetable stock in lieu of water. Added some chopped zucchini with the tomatoes and served with brown rice and cheddar. Read More
Rating: 5 stars
01/31/2017
Underestimated this recipe. No need to peel potatos. Keep the nutrition. Feeds 3-4 people with rice. Top with cheddar. Good stuff! Read More
Rating: 5 stars
01/21/2017
Quick and delicious! Couple minor changes: did not peel potato substituted one chipotle pepper in adobo for ground chipotle pepper and used one full can fired roasted tomatoes. Definitely 5 star worthy! Read More
Rating: 5 stars
10/28/2016
This is a great simple and satisfying dish. I made it for my 92 year old mother who while skeptical just loved it. There are a couple of bowlfuls in her freezer. I will continue to make this many times over. Fantastic recipe. Read More
Rating: 5 stars
10/18/2016
This was so yummy. I used chipotle paste that I bought at Whole Foods so I could just use a small amount instead of opening a whole can. Easy to make and will save the recipe to make it again. Am sending to my daughter! Read More
Rating: 4 stars
02/28/2016
Hearty and delicious This is a very flavorful meatless chili! I pureed two or three ladles full of the finished soup and added it back in. I also mixed a tablespoon of cornmeal w water into a thin paste and added that in. These thickened it up nicely to a more chili-like consistency. I also had no chipotle or noted substitutions so on a whim I added unsweetened cocoa powder. Not sure what it was supposed to taste like but the cocoa seemed to do the trick. Everyone loved it. This will definitely go into my regular meatless Monday rotation. Read More
Rating: 4 stars
01/24/2015
Excellent! I made this for the first time several nights ago. Based on reviews I used smoked paprika. About the only other change was using one cup of low sodium broth instead of the water. This made a thicker chili which is what I wanted. Next time I will add the sweet potato later in the cooking as it cooks so quickly it was a little soft at the end. Contrary to some reviews I found the amount of lime to be perfect. I humbly suggest that some folks are misreading the recipe and using tablespoons of lime juice while the recipe calls for teaspoons. This misreading probably happens to everyone occasionally and will result in 3x the line juice called for in the recipe. Pros: Easy to prepare healthy tastes great. Read More
Rating: 4 stars
12/31/2014
Quick Easy and Very Tasty This is a great recipe. Instead of chipotle chile I added some spicy cajun seasoning and I used about 2 cups of veggie broth instead of water. It was savory sweet acidic and a little spicy all at once. Wonderful combination. The only changes I'd recommend are 1 tbs lime juice instead of 2 and add more water (or vegetable broth) and cook a bit longer at the end. Adding corn or bell peppers might make good variations. I recommend this as a quick weeknight meal for anyone especially if you're looking for something vegan. Pros: tasty simple healthy vegan Read More
Rating: 5 stars
03/26/2013
Absolutely Delicious Really really good! Easy and quick to make and the leftovers saved really well! A bit too much lime for my taste but no complaints will definitely make this a routine for meatless Mondays. If you're not a wimp like me you'll probably want it a bit spicier the sweet potato really calms it down but for you other mild food eaters its the perfect chili! Pros: Easy cheap tasty quick Cons: A bit too much lime Read More
Rating: 3 stars
01/02/2013
Good and Healthy My husband and I thought this was really good. I only added half an onion (because I don't like onions but can't deny they add good flavor) and the canned tomatoes I used had green pepper and garlic with it. I didn't have chipotle so I just eyeballed some paprika. The sweetness from the sweet potato and spice from chili pepper worked wonderfully:) I'm debating on making this again only because I'm picky about dishes that have alot of onions in it..but I guess I can leave them out next time. Also I had to drain it a little towards the end cause it had a little more liquid left than I wanted. Pros: cheap flavorful super healthy Read More
Rating: 5 stars
07/09/2012
Very delicious This recipe turned out really delicious. Must try!! Pros: Easy to make easy to find ingredients Read More
Rating: 5 stars
01/19/2012
I absolutely loved this dish it was easy and quick to make. The flavors were fantastic. Next time I will double the recipe and freeze some...if it lasts. 5 Stars from me Read More
Rating: 4 stars
01/10/2012
Very tasty!! I am a single gal who is transitioning from a light meat eater (chicken fish) to a vegetarian lifestyle so this meat free chili for 2 was the perfect recipe for me. I love that it doesn't need meat to maintain that hearty chili feel. I stuck with the general idea of the recipe but I didn't have several ingredients so I ended up tweaking it quite a bit. First I didn't have chipotle powder. I did have a can 7.76 oz can of chipotle SAUCE (no peppers just the sauce) of which I poured in about half. It has vinegar in it so I omitted the lime juice but it was still a little on the tart side to I tossed a couple of dashes of sugar in. Also the chipotle sauce has so much flavor I didn't use as much cumin. (I eyeballed it) I didn't have any cilantro either so served it up by candlelight (romantic dinner with myself haha) with a little bit of sliced green onion on top over some brown rice. Even with all the modifications YUM. And even better I had plenty of leftovers for lunch at work tomorrow. Pros: Easy cheap and fast! Read More
Rating: 5 stars
11/08/2011
delicious! doubled recipe and added one can crushed fire roasted tomatoes. absolutely delicious. Read More
Rating: 5 stars
10/31/2011
This is an easy healthy and delicious chili. We learned about it through a friend. Lonnie Portage MI Read More
Rating: 5 stars
10/31/2011
We really enjoyed this - it was super easy without all the veggies to cut that some other non-meat chili recipes call for and the flavors were great. Of course I realized I was out of cumin at the 11th hour so just used some extra chili powder. Sprinkled some sour cream and lowfat cheddar on top and served with cornbread and oven-roasted potatoes. I resisted the urge to add some frozen corn or carrots. Made a decent meal for two but would likely double it if I made it again. Abby Medford NJ Read More
Rating: 5 stars
10/31/2011
My husband and I totally loved this recipe. It was super easy to make and delicious. I didn't have any chipotle chili so I left it out and it still tasted great - although next time I will definitely add that heat. Mary Somerville MA Read More
Rating: 5 stars
10/31/2011
I liked this dish. It was lacking a certain flavor though...I added some brown sugar and that helped but I think next time in addition to a dash of brown sugar I may use beef broth rather than water and/or chili ready diced tomatoes rather than plain. I thought it was a hearty filling meal - and a good new way to eat sweet potatoes. Pammyk Grand Rapids MI Read More
Rating: 5 stars
10/31/2011
I have not made this yet but am eager to. I plan to use chicken stock in place of water as I don't eat tomatoes and know it is going to need some added flavor. Seems pretty versatile: could be eaten alone a healthy breakfast wrapped in a corn tortilla. Two great superfoods can not really beat that!!! dottie Read More
Rating: 5 stars
10/31/2011
This was very tasty and a great vegetarian alternative to meat chili. I did substitute vegetable broth for the water. I will definately make this again. Jamie Bloomfiled NM Read More
Rating: 5 stars
10/31/2011
Extremely easy to make and delicious. I added ground turkey breast some chicken stock and extra lime juice. Cook extra and put in the freezer for a rainy day!!! Jim Danbury CT Read More
Rating: 5 stars
10/31/2011
I made a triple batch to eat over a week. I used the canned black Caribbean beans without rinsing for added flavor. I cut down on the chili powder and increased the chipotle for more flavor. Teresa Portland OR Read More
Rating: 5 stars
10/31/2011
This dish tastes amazing! I don't care for a lot of heat so I left out the chipotle -- chili powder added plenty of flavor all by itself. I tweaked the water with a bit of low-sodium beef broth for the carnivores in the family and served with brown rice. All in all a great way to eat well without eating a ton. Definitely a keeper! Jenny Miami FL Read More
Rating: 5 stars
10/31/2011
I was very disappointed with this recipe! I found it to be bland and not really worth tweaking. Gema CT Read More
Rating: 5 stars
10/31/2011
Great recipe! It definitely made more than 4 cups - probably because my perception of a "small" sweet potato or onion is skewed and they were more like "mediums." Besides the point I would make it exactly the same way I did the first time. I used crushed chipotle chile (and more of it) because I have not been able to find it ground. I will be making this recipe again. So good! hungryhippo portland Or Read More
Rating: 5 stars
10/31/2011
Yum... Add a dollop of Stonyfield plain whole milk yogurt and a few corn chips for a delicious meal. The added bonus is that it is so easy and quick to make. Carol Exeter NH Read More
Rating: 5 stars
10/31/2011
So good and even easier to make! It's definitely a one-pot meal that tastes even better the next day. I'll be making this again and again! Natalie Portland OR Read More
Rating: 5 stars
10/31/2011
This was surprisingly yummy! I thought it would just taste like sweet potato and black beans but simmered with the spices and the splash of lime juice blended the flavors beautifully and took the dish to another level. I highly recommend. Aileen Marysville OH Read More
Rating: 5 stars
10/31/2011
Wow really impressed with this recipe! I didn't have the chipotle but that made it palatable to my 15 mo. old. He LOVED it and I was thrilled! It is going to be a regular at our house. Rina Springfield VA Read More
Rating: 5 stars
10/31/2011
I brought this to a potluck and it was a hit. Everyone liked it and I had three people ask for the recipe. I made it as stated other than substituting a can of El Pato (mexican hot tomato sauce) for an equal amount of the tomatos. It ended up a bit hotter than I expected but was quite good. Very easy to make. Mike Roseville CA Read More
Rating: 5 stars
10/31/2011
Delicious - sort of hot and sweet - and easy to make. Very Halloween looking also! Anonymous Phoenix AZ Read More
Rating: 5 stars
10/31/2011
Very flavorful and easy. I used adobo sauce from canned chipotles because I had it available and served the chili with sour cream to temper the heat for my kids. I will definitely make this again! Anonymous Salt Lake City UT Read More
Rating: 5 stars
10/30/2011
absolutely loved this dish. i thought the flavours were wonderful and it was easy to make. i left out the chipotle for my husband and son as they dont like the heat but added it to my own. Both were delicious so its perfect for those that dont like their food too spicy. i will definitely be making this again comfort food at its best. Read More
Rating: 5 stars
10/30/2011
Delicious warm satisfying no fuss budget meal. What else could you ask for? I serve it over brown rice with lots of sharp cheddar cheese. It's very much a fall and winter meal but I love it so much I'll deal with sweating in mid August for it. Read More
Rating: 5 stars
10/30/2011
Tasted better than even expected. Sweet but in a good way. Don't skip the chipotle chili powder it makes the chili. Easy thickens as it should full of flavor. Make as is you can't go wrong. Read More
Rating: 5 stars
10/30/2011
Excellent! Very flavorful and great on a cold day. Super easy too. Read More
Rating: 5 stars
10/30/2011
Delicious and very easy! I used a whole chipotle pepper in some adobo sauce and it added a bit of smokiness and heat. Read More
Rating: 5 stars
10/30/2011
What a great recipe! I've made this on a couple of occasions and it continues to be a hit. Read More
Rating: 5 stars
10/30/2011
I made this chili yesterday and it was a hit! I was glad to find a new way to use sweet potatoes. I made the chili as instructed except I replaced water with vegetable broth. The subtle sweetness and heat complement each other so well. All ingredients are healthy filling and budget friendly. Looking forward to taking this with me to work this week! Read More
Rating: 5 stars
10/30/2011
I made this last night for dinner and it was delicious! i didn't have any chipotle pepper so i left that out and doubled the chili powder. I served it over yellow rice. I can't wait to have the leftovers for lunch! Read More
Rating: 5 stars
10/30/2011
We made this dish for dinner tonight and served it over yellow rice as one of the reviewers suggested. It was delicious. My husband and I both loved it. We made it exactly as the recipe says excpet We used a can of diced tomatoes with green chilis which gave it a bit of a kick. Put most of the Cilantro in during the cooking process. We served it as I said over yellow rice a dollop of reduced fat sour cream and garnished with fresh cilantro. We will defintely make this again. We doubled the recipe and my husband has already had some of the leftovers in a four tortilla rolled up with some fat free cheddar cheese. It is a keeper. Very very Good and tasty. Enjoyed it very much! Read More
Rating: 5 stars
10/30/2011
Pretty good but not very exciting. Served it over yellow rice and it made twice as many servings as the recipe said. My only changes were to double it and to add a heaping teaspoon of smoked paprika. Changes I would make if I cooked it again would be to use much more chili powder (or crumbled dried chilies) and to use a yam instead of a sweet potato which was pretty bland. Easy and filling though. Read More
Rating: 5 stars
10/30/2011
We're vegans so I tend to make a lot of chili-type dishes and this was probably my favorite. It was more sweet than spicy because of the sweet potatoes but that was what made it so great. I made this for a potluck that we were having at our home this past weekend but forgot to mention to our guests that it was in the crockpot in the kitchen so no one ate it. Turned out that that was a bonus because my family got to eat it all! I will definitely be making it again. Read More
Rating: 5 stars
10/30/2011
Fantastic just as the recipe is! I'm any suggested changes previously have only made this better but this was a great simple recipe made exactly as described. Would be great to serve on tortillas! Read More
Rating: 5 stars
10/30/2011
This is my "go to" recipe when I have to get back to Eating Well (ha!). It's easy to make filling healthy and full of flavour. Just what I need when I have been eating too much cheese and other less than fantastic foods. Make this! Read More
Rating: 5 stars
10/30/2011
When I think of chili I think of winter. The sweet potatoes in this version help bring the chili into the milder seasons especially fall. I will be making good use of this recipe. Read More
Rating: 5 stars
10/30/2011
Another great recipe that combines two of my favorite foods: sweet potatoes and black beans. I love the combination of sweet and spicy. I added extra spice with a diced jalapeno. Delicious! Read More
Rating: 5 stars
10/29/2011
I added smoked paprika too and threw in some fresh spinach toward the end as well. Sometimes I serve it over brown rice to make it stretch. Doubling or tripling the recipe takes barely any more time and it freezes really well. Read More
Rating: 5 stars
10/29/2011
This is SO good! So easy and satisfying. Reheats well too if you add a little water. Has become a go-to recipe of mine. Read More
Rating: 5 stars
10/29/2011
I loved this recipe! I added smoked paprika and a little extra ground chipotle. I also added cheddar cheese on top. I took it for lunch today on top of brown rice and it is very good! It was a little sweet so next time to combat the sweetness of the potato I might use half the amount of sweet potato and half red potato. Read More
Rating: 5 stars
10/29/2011
Teriffic comfort food. Thanks to stq4ikinht for the idea of using smoked paprika. I didn't have ground chipotle so it made a nice substitute. The only other change was that I substituted lemon juce for the lime juice. A very satisfying comfort dish. Pros: Loved it - great use of sweet potatoes. Cons: None. Read More
Rating: 5 stars
10/29/2011
This was wonderful. My husband and I loved this. I made it according to the recipe with the exception of using beef broth rather than water. I may have used a bit more chipotle pepper than called for as we like it spicy. I garnished our bowls with diced avocado which complemented the flavors beautifully. Pros: made enough for two large bowls Cons: nothing left over to eat tomorrow Read More
Rating: 5 stars
10/29/2011
Easy & delicious! To save time I just threw all the ingredients in the slow cooker on low and left it for eight hours. The potato was a little too soft (my fault) but this was so tasty! Even my husband who likes meat with every meal requested this one again. Read More
Rating: 5 stars
10/29/2011
Great chili- with a few tweaks I read a lot of the reviews before I made this and used some of their changes. I left the skin on the sweet potato- it saved time and its good for you. I also used beef broth instead of water. Instead of dried chipotle I got the chipotle chiles in adobe sauce- I diced up a couple of them (I like it spicy!) and used some of the sauce. I added 2 tbsp of tomato paste to thicken it. I also used one can of kidney beans instead of 2 cans of black beans (it's what I had in my pantry). I only used half of the cumin (I don't like that much cumin) and probably a little extra of chili powder. I omitted the lime juice because I didn't have any. I made cornbread to go with it and just had it for lunch- delicious! Good alternative to the chili I usually make. Will make again.:) Pros: easy healthy filling Read More
Rating: 5 stars
10/29/2011
The kiddos loved it! I personally would give this a 4 (which is still great!) but since my 2 & 3 yr olds ate it so good it definitely must be upped to a 5! I followed some reviewers & used beef broth instead of water & left the skin on the sw' pot's. I added a little extra minced garlic & diced tomatoes. Used "Mrs. Dash Southwest Chipotle" seasoning for the ground chipotle & kidney beans instead of black beans (b/c that's what I had). It really is a good & very healthy recipe....nice change from basic chili. Will def' make it again. Pros: The kids loved it & it's very healthy...."Superfood" chili! Cons: cannot think of any Read More