This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.

EatingWell Test Kitchen

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Make Ahead Tip: Cover and refrigerate for 2 days. Stir in cilantro just before serving.

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

Nutrition Facts

365 calories; protein 13.6g; carbohydrates 67g; dietary fiber 17.6g; sugars 15.9g; fat 6.5g; saturated fat 1g; vitamin a iu 20737.4IU; vitamin c 27.7mg; folate 124.8mcg; calcium 186.9mg; iron 5.8mg; magnesium 58.3mg; potassium 1300.8mg; sodium 629.2mg; thiamin 1mg.
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Reviews (31)

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72 Ratings
  • 5 star values: 66
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/28/2016
Hearty and delicious This is a very flavorful meatless chili! I pureed two or three ladles full of the finished soup and added it back in. I also mixed a tablespoon of cornmeal w water into a thin paste and added that in. These thickened it up nicely to a more chili-like consistency. I also had no chipotle or noted substitutions so on a whim I added unsweetened cocoa powder. Not sure what it was supposed to taste like but the cocoa seemed to do the trick. Everyone loved it. This will definitely go into my regular meatless Monday rotation. Read More
Rating: 5 stars
10/30/2011
Pretty good but not very exciting. Served it over yellow rice and it made twice as many servings as the recipe said. My only changes were to double it and to add a heaping teaspoon of smoked paprika. Changes I would make if I cooked it again would be to use much more chili powder (or crumbled dried chilies) and to use a yam instead of a sweet potato which was pretty bland. Easy and filling though. Read More
Rating: 5 stars
10/31/2011
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 Read More
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Rating: 5 stars
06/26/2017
Fantastic this recipe! I will make it again for sure but this time using just a tea spoon of chipotle pepper instead of a whole big spoon I added this time:O Read More
Rating: 4 stars
01/10/2012
Very tasty!! I am a single gal who is transitioning from a light meat eater (chicken fish) to a vegetarian lifestyle so this meat free chili for 2 was the perfect recipe for me. I love that it doesn't need meat to maintain that hearty chili feel. I stuck with the general idea of the recipe but I didn't have several ingredients so I ended up tweaking it quite a bit. First I didn't have chipotle powder. I did have a can 7.76 oz can of chipotle SAUCE (no peppers just the sauce) of which I poured in about half. It has vinegar in it so I omitted the lime juice but it was still a little on the tart side to I tossed a couple of dashes of sugar in. Also the chipotle sauce has so much flavor I didn't use as much cumin. (I eyeballed it) I didn't have any cilantro either so served it up by candlelight (romantic dinner with myself haha) with a little bit of sliced green onion on top over some brown rice. Even with all the modifications YUM. And even better I had plenty of leftovers for lunch at work tomorrow. Pros: Easy cheap and fast! Read More
Rating: 5 stars
10/29/2011
Teriffic comfort food. Thanks to stq4ikinht for the idea of using smoked paprika. I didn't have ground chipotle so it made a nice substitute. The only other change was that I substituted lemon juce for the lime juice. A very satisfying comfort dish. Pros: Loved it - great use of sweet potatoes. Cons: None. Read More
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Rating: 5 stars
07/11/2018
Love this vegetarian chili! Whenever I want chili this is what I make I love the sweet potato with all the spices and beans. I cut the potato smaller than what it appears to be in the picture so it can be with every spoonful and spread the love around so to speak. Excellent meal! Great with a few saltines mixed in. Says serving size is 2 cups- I find one cup to be filling and then I get to have some of my mom's unhealthy but delicious cornbread with it!! Bonus. Read More
Rating: 5 stars
10/31/2011
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 Read More
Rating: 5 stars
10/30/2011
This is my "go to" recipe when I have to get back to Eating Well (ha!). It's easy to make filling healthy and full of flavour. Just what I need when I have been eating too much cheese and other less than fantastic foods. Make this! Read More
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