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Sweet Potato & Black Bean Chili for Two

:  EatingWell Serves Two

Your rating: None Average: 4.1 (131 votes)

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.


READER'S COMMENT:
"I loved this recipe! I added smoked paprika and a little extra ground chipotle. I also added cheddar cheese on top. I took it for lunch today on top of brown rice and it is very good! It was a little sweet, so next time, to combat the...
Sweet Potato & Black Bean Chili for Two Recipe

Makes: 2 servings, 2 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 374 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 67 g carbohydrates; 14 g protein; 15 g fiber; 699 mg sodium; 603 mg potassium.

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

Carbohydrate Servings: 312

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Mexican
Southwest
American
Main Ingredient
Beans/Legumes
Preparation/ Technique
Braise/Stew
Saute
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High calcium
High fiber
High potassium
Gluten free
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Style/Theme
Cooking for 2
Everyday favorites
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Main dish, vegetarian
Soups/stews
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
2
Publication
EatingWell Serves Two
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