Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 230.7
Total Fat 3.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.5 g
Cholesterol 0.0 mg
Sodium 1,207.5 mg
Potassium 282.0 mg
Total Carbohydrate 45.8 g
Dietary Fiber 12.9 g
Sugars 10.2 g
Protein 12.0 g
Vitamin A 59.2 %
Vitamin B-12 0.0 %
Vitamin B-6 12.3 %
Vitamin C 15.0 %
Vitamin D 0.0 %
Vitamin E 4.7 %
Calcium 3.1 %
Copper 8.8 %
Folate 2.8 %
Iron 6.4 %
Magnesium 3.3 %
Manganese 15.3 %
Niacin 4.9 %
Pantothenic Acid 7.5 %
Phosphorus 5.3 %
Riboflavin 4.7 %
Selenium 1.0 %
Thiamin 5.2 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Sweet Potato and Black Bean Chili

View the full Sweet Potato and Black Bean Chili Recipe & Instructions
Submitted by: TINABAER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sweet Potato and Black Bean Chili

121 calories of Goya Black Beans, (0.67 cup)

36 calories of Sweet potato, cooked, baked in skin, without salt, (0.67 small)

29 calories of Del Monte Diced Tomatoes, No Salt Added, (0.58 cup)

21 calories of Canola Oil, (0.17 tbsp)

14 calories of Onions, raw, (0.33 medium (2-1/2" dia))

5 calories of Vegetable Broth, (0.33 cup)

4 calories of Chili powder, (0.17 tbsp)

1 calories of Cumin seed, (0.17 tsp)

1 calories of Oregano, ground, (0.17 tsp)

0 calories of Salt, (0.08 tsp)

Nutrition & Calorie Comments  

Wow! This is such a hearty, delicious dish! The servings are huge (bonus!) and I love the high fiber content. For a single gal with limited freezer space, I may halve the recipe next time :) Two thumbs waaay up! Submitted by:

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I selected this recipe for the fiber. I made this with Chicken Bouillon no sodium, put it all in the rice cooker. We enjoyed the meal. I would make it again. Thanks for the recipe! Submitted by:

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So yummy! And smells wonderful while cooking! Halved the sodium content by using homemade veg broth, dry beans and only a 15-oz can of diced tomatoes (salt added). Didn't add the extra salt at the end. Replaced one onion with chopped carrots, sauteed vegs with garlic and added pepper. Submitted by:

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To reduce the sodium simply make your own Veggie broth omitting salt and use dried beans that you soak overnight or quick soad and don't add salt when cooking. Omit the salt or add salt sub in place. Chop own tomatoes and add liquid or use no salt version. Add more broth to make up liquid. Submitted by:

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The high sodium comes from the broth. You can easily make your own vegetable broth at home with zero sodium, which I highly recommend. Whenever you are trimming veggies, toss peels, carrot tops, greens, etc. in a bag and freeze. Tie them all into cheesecloth and boil in H2O until liquid is halved. Submitted by:

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A very resounding YUM. This is basically my favorite kind of food: lots of vitamins, lots of fiber and lots of flavor. Thanks for the idea of mixing black beans and sweet potatoes (I cooked my black beans from dry, so I imagine I saved sodium that way too). Submitted by:

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Is that right on the sodium level? Submitted by:

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