Sweet Potato & Black Bean Chili for Two

50 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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  • 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
  • 1/4 teaspoon ground chipotle chile, (see Note)
  • 1/8 teaspoon salt, or to taste
  • 1 1/3 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; 20737 IU vitamin A; 28 mg vitamin C; 187 mg calcium; 6 mg iron; 629 mg sodium; 1301 mg potassium
  • Nutrition Bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).
  • Carbohydrate Servings: 4
  • Exchanges: 4 starch, 1 1/2 vegetable, 1 fat

Reviews 50

February 28, 2016
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By: EatingWell User
Hearty and delicious This is a very flavorful meatless chili! I pur+¬ed 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
March 25, 2013
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By: EatingWell User
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
January 02, 2013
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By: anitamorrish1
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
July 08, 2012
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By: EatingWell User
Very delicious This recipe turned out really delicious. Must try!! Pros: Easy to make, easy to find ingredients
January 19, 2012
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By: EatingWell User
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 *****
January 10, 2012
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By: EatingWell User
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!
November 08, 2011
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By: EatingWell User
delicious! doubled recipe and added one can crushed fire roasted tomatoes. absolutely delicious.