Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

89 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 89

October 01, 2019
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By: John Artise
My girlfriend and I just tried this recipe tonight. This is by far one of the most spectacular chili’s we've had in a very long time. The combination of all these delectable, and perfectly balanced flavors totally blew our minds! It has been officially added to our personal recipe list! Thank you so much for conjuring up such culinary magic!
September 21, 2019
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By: Elizabeth
Excellent recipe for people who eat low calorie but want all the flavor! I did not have Chipotle but I did have a can of Bush's black bean fiesta which is in mild chipotle sauce and I also added a jalapeno to give it a little bit more spice and some corn during the time the tomatoes were added to the recipe.
April 17, 2019
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By: Jenna Engelhardt
This was incredible! I told everyone the recipe. I used 3 sweet potatoes & used cayenne pepper (a dash) instead of the pepper specified.
April 14, 2019
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By: Katherine Rickard
This is one of the best chili's I have ever made. The flavors are fantastic and it makes a nice thick cold weather soup. You do not actually need the dutch oven, I do not have one and just used a regular pot.
February 08, 2019
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By: Diane Bolton
Made it for church Potluck, got 1st place award. I would like to add cooked lentils in the chilli but not too sure what you suggest for the measurment of lentils and probably recommend to mix it at the end. Please let me know what you suggest. Thank you so much for all you yummy healthy recipes. Love it
January 30, 2019
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By: Vicky Bruhn
I loved loved loved it! I made no changes. It tasted amazing!!
January 12, 2019
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By: nmchilecat
Wow! For a meatless chili, this was surprisingly good! I used homemade chicken stock instead of water; also, I used 2 chipotle chiles in adobo sauce instead of the dried. I don't know about the 4 servings thing...it made 6-8 servings. I served it with Vinegary Cole Slaw from this site, and homemade cornbread muffins. So good! Will definitely make again!
November 25, 2018
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By: Maggie Clinton
Oh my word!!! Amazing. I added a full 28oz can of diced tomatoes and used about half the water. Also added about 1tbsp of smoked paprika and 2 chipotle peppers in adobe sauce which gave it a really smoky kick. It could probably serve 5. I only gave it 4 stars because I think the add ons made it 5 star.
November 06, 2018
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By: Leslie
I just made a quadrupled this recipe (with some slight variations because of what I had) and it is fabulous. There are not many recipes that work out so well when upping the quantity! 1) I used dried black beans that I soaked the day before - I tend to think they taste much better than canned and are paraben free. 2) I used cumin seeds because I didn't have ground, and 3) I used a spicy Hungarian paprika that I had in the house instead of Chipotle.
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