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.
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.
January 31, 2017
By: Loryn Jackson
Underestimated this recipe. No need to peel potatos. Keep the nutrition. Feeds 3-4 people with rice. Top with cheddar. Good stuff!
January 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!
October 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.