A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn’t hurt that sweet potatoes and black beans both make the cut as superfoods. Serve with some warmed corn tortillas and Orange & Avocado Salad.

Makes 2 servings, 2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 374 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 67 g carbohydrate; 14 g protein; 15 g fiber; 697 mg sodium; 603 mg potassium.

Nutrition bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).

Exchanges: 4 starch, 1 1/2 vegetable, 1 fat

3 1/2 Carbohydrate Servings

TIP: Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

MAKE AHEAD TIP: Add all the ingredients except the cilantro; cover and refrigerate for 2 days. Reheat, stir in the cilantro and add more lime if desired.

Very flavorful and easy. I used adobo sauce from canned chipotles because I had it available and served the chili with sour cream to temper the heat for my kids. I will definitely make this again!

Anonymous, Salt Lake City, UT

Delicious - sort of hot and sweet - and easy to make. Very Halloween looking also!

Anonymous, Phoenix, AZ

I brought this to a potluck and it was a hit. Everyone liked it and I had three people ask for the recipe. I made it as stated other than substituting a can of El Pato (mexican hot tomato sauce) for an equal amount of the tomatos. It ended up a bit hotter than I expected but was quite good. Very easy to make.

Mike, Roseville, CA

Wow, really impressed with this recipe! I didn't have the chipotle, but that made it palatable to my 15 mo. old. He LOVED it and I was thrilled! It is going to be a regular at our house.

Rina, Springfield, VA

This was surprisingly yummy! I thought it would just taste like sweet potato and black beans, but simmered with the spices and the splash of lime juice blended the flavors beautifully and took the dish to another level. I highly recommend.

Aileen, Marysville, OH

So good and even easier to make! It's definitely a one-pot meal that tastes even better the next day. I'll be making this again and again!

Natalie, Portland, OR

Yum... Add a dollop of Stonyfield plain whole milk yogurt and a few corn chips for a delicious meal. The added bonus is that it is so easy and quick to make.

Carol, Exeter, NH

Great recipe! It definitely made more than 4 cups - probably because my perception of a "small" sweet potato or onion is skewed and they were more like "mediums." Besides the point, I would make it exactly the same way I did the first time. I used crushed chipotle chile (and more of it) because I have not been able to find it ground. I will be making this recipe again. So good!

hungryhippo, portland, Or

I was very disappointed with this recipe! I found it to be bland and not really worth tweaking.

Gema, CT

This dish tastes amazing! I don't care for a lot of heat, so I left out the chipotle -- chili powder added plenty of flavor all by itself. I tweaked the water with a bit of low-sodium beef broth for the carnivores in the family, and served with brown rice. All in all, a great way to eat well without eating a ton. Definitely a keeper!

Jenny, Miami, FL

I made a triple batch to eat over a week. I used the canned black Caribbean beans without rinsing for added flavor. I cut down on the chili powder and increased the chipotle for more flavor.

Teresa, Portland, OR

Extremely easy to make and delicious. I added ground turkey breast, some chicken stock, and extra lime juice. Cook extra and put in the freezer for a rainy day!!!

Jim, Danbury, CT

This was very tasty and a great vegetarian alternative to meat chili. I did substitute vegetable broth for the water. I will definately make this again.

Jamie, Bloomfiled, NM

I have not made this yet, but am eager to. I plan to use chicken stock in place of water, as I don't eat tomatoes and know it is going to need some added flavor. Seems pretty versatile: could be eaten alone, a healthy breakfast, wrapped in a corn tortilla. Two great superfoods, can not really beat that!!!

dottie