Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

68 Reviews
From: EatingWell Soups Special Issue April 2016

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

Ingredients 4 servings

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  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile (see Note)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro

Preparation

  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 323 calories; 8 g fat(1 g sat); 16 g fiber; 55 g carbohydrates; 13 g protein; 118 mcg folate; 0 mg cholesterol; 13 g sugars; 0 g added sugars; 12409 IU vitamin A; 24 mg vitamin C; 163 mg calcium; 5 mg iron; 573 mg sodium; 1072 mg potassium
  • Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat

Reviews 68

November 06, 2016
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By: Dobiegirl
Delicious vegetarian recipe. To up the heat a bit, add chopped jalapeño peppers, more chili powder(s). Fresh cilantro also adds flavor
October 19, 2016
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By: Kristine
delicious!! this has become a staple in my house. Thank you for the awesome recipe!
September 20, 2016
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By: Melburta
I added cooked quinoa at the end to make this a bit more substantial (and half the amount of chilli powder). This is so tasty and easy! Will definitely become a staple in our house!
November 10, 2015
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By: Sophie
ITS A KEEPER This was a super easy recipe which we all loved. Made it for meatless Monday and saved enough for Meatless Wednesday. Very tasty over rice. I imagine it could be made into a faux sloppy Joe recipe with bread or a soup by adding broth or water. It's a keeper for us. Pros: Super easy, tasty, meatless, serve over rice, pasta Cons: Nothing
October 07, 2015
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By: EatingWell User
Delicious, satisfying and easy! This Sweet Potato Black Bean Chili has been a fall/winter hit in my kitchen for 4 years now! And like most soups/stews/chili, it always tastes better the next day! We're not vegetarians and you don't need to be to love it! I always serve with authentic restaurant style tortilla chips! SO YUM!
October 05, 2015
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By: EatingWell User
Needs salt Needs salt...boy 1/4 teaspoon is not nearly enough for this recipe. I added probably close to a tbsp in all. Not all at once, seasoned throughout and tasting to be certain. I thought it needed some more heat too, so I added cayenne. I also wanted to use up this ground turkey, so that obviously increases the necessary salt. Pros: good ingredient combos Cons: needs a few things
August 31, 2015
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By: EatingWell User
Too hot 2tbsp of chilli powder is way too much. I used 1tbsp and I still find it insanely hot. Disappointing after all the effort!
February 23, 2015
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By: EatingWell User
Good starting point This is a great base recipe, and like any chili is flexible and easily customizable to taste. Personally, I used fewer beans (about 1 1/2 cans worth, and it was still pretty beany), fire-roasted tomatoes, and homemade chicken stock instead of water. It's a little soupy as written, so if you like a thicker chili, add some tomato paste and less liquid. I think it would also be great served over rice to soak up the extra juice, and rice (whole grain) plus beans makes a complete protein! The spices are bold, so some people may want to start with half the amount and add to taste after that. Don't skip the lime juice! It adds a bright note that really compliments all the deep smoky flavors. I suggest a big dollop of sour cream on top, and some cheese quesadillas on the side! Pros: delicious and nutritious
February 05, 2015
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By: EatingWell User
Cozy healthy stew I really enjoyed this recipe. It was the first recipe I've used in my new dutch oven, and it was a good choice. I added a habanero and some hot sauce for some heat. The sweet potatoes were cooked just right. I think I let it simmer longer than suggested because I wanted the flavors to fuse together longer. I'm glad I did because it became more balanced with that extra time. I followed the recipe as directed for the most part (doubled that is). The only changes I made was using less cumin, only had crushed tomatoes instead of diced, but I think that was the bulk of it. The flavours were lovely especially for a healthy winter time dish. Thank you to the chef who came up with this. I putsome away to freeze and enjoy in the future. I didn't have enough cilantro and added it on a per bowl basis, the chilli was also tasty with shredded cheddar cheese and sour cream. Pros: Very tasty, easy to make, makes a lot when doubled, enjoyable leftovers