Sweet Potato & Black Bean Chili

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 131.0

Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 268.0 mg
Total Carbs: 21.0 g
Dietary Fiber: 6.4 g
Protein: 5.3 g

View full nutritional breakdown of Sweet Potato & Black Bean Chili calories by ingredient

Introduction

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. I love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili or substitute with cayenne if you want it hotter. 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. I love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili or substitute with cayenne if you want it hotter.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 8

Ingredients

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

1/2 teaspoon ground chipotle chile (or cayenne or omit)

1/4 teaspoon salt

2 1/2 cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes

4 teaspoons lime juice

1/2 cup chopped fresh cilantro

few dashes of hot sauce (optional)

Tips

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Directions

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.

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. Add hot sauce, if desired.

Serving Size: makes about 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HZA138.