Sweet Potato & Black Bean Chili for Two

Sweet Potato & Black Bean Chili for Two

56 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


  • 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 56

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.
April 23, 2017
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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
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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
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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
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By: Bseamac
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.
October 17, 2016
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By: johnsonkarenlouise
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!
February 28, 2016
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By: EatingWell User
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.
January 24, 2015
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By: carol.l.cochran
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.
December 31, 2014
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By: EatingWell User
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