Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

79 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
  • ½ teaspoon ground chipotle chile (see Note)
  • ¼ teaspoon salt
  • 2½ cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • ½ 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; 12,409 IU vitamin A; 24 mg vitamin C; 163 mg calcium; 5 mg iron; 573 mg sodium; 1,072 mg potassium
  • Nutrition Bonus: Vitamin A (248% daily value), Vitamin C (40% dv), Folate (30% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat

Reviews 79

August 05, 2018
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By: DiAnne
Made no changes and....Y.U.M!!! Have saved to favorites, definitely will make again!
July 22, 2018
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By: Danielle Golon
This has become a lunch staple for my fiance during the winters. We make a big batch and it stays delicious throughout the week.
April 02, 2018
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By: Jennifer
One of our go to recipes. We chop up a chipotle from a can instead of using the powder. I think it gives it more smokiness than the powder. We double this every time we make it.
March 07, 2018
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By: jkl
Quick, easy, and delicious. I used rotel instead of plain tomatoes and added a pinch of cinnamon per other reviews. Will make again!
February 22, 2018
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By: slyist1
My new favorite chili! I substituted the regular chili with hot mexican style chili powderr , it adds a nice kick. But great with regular chili also. I also thickened my chili with a little tomato paste. Its a winning recipe for sure. One of my favorite go tos in the winter.
December 03, 2017
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By: klb24
I will definitely make this vegetarian chili again...it's simple to make and very delicious. The ingredients are also easy to locate at the supermarket...and very affordable. We did not miss the ground turkey or Italian sausage that I normally put in my chili. I added a bit of cinnamon (after reading one of the reviews) and my, oh my...what a delicious pot of chili! Cole slaw was the side salad, along with a thin slice of whole wheat toasted French bread.
November 14, 2017
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By: Christy Young
This will be on our list to make again. It was full of flavor, filling, and comforting. My husband prefers meat but he took seconds of this dish. I appreciated that it was not hard to make.
October 27, 2017
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By: Cindy Diamond
I put in one can of beans (no tomatoes yet) and pureed a portion of the mixture. This created a creamy base. Then, I added the 2nd can of beans, the tomatoes and a can of all natural pumpkin puree. In the spice mixture, I included 1/2 teaspoon of cinnamon. This creates a earthy and slightly sweet offset to the smoky flavors. Really tasty!
March 30, 2017
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By: christino
I used all the ingredients called for in the recipe. The only thing I did differently was cooked the onions and then added everything else in and let it all cook until done. Doubled the recipe, glad I did for next days dinner. Yes, we will make this again.
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