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.
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
June 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
June 16, 2017
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.
April 23, 2017
By: Stephanie Milford
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.