2-Bean Sweet Potato Chili Modified

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.6
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 803.2 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 9.9 g
  • Protein: 6.6 g

View full nutritional breakdown of 2-Bean Sweet Potato Chili Modified calories by ingredient
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Original recipe by SP Stepf Original recipe by SP Stepf
Number of Servings: 8


    1 T canola oil
    1 large onion, chopped, about 1 cup
    1 jalapeno, chopped (optional)
    1 large (about 6 ounces) sweet potato, peeled if desired and chopped
    2 T ground cumin
    1 T chili flakes
    2 T dark chili powder
    1 T hot or smoked paprika
    1 t dried oregano
    2 T tomato paste, no salt added
    1 (14.5-ounce) can chili beans, drained and rinsed
    1 (14.5-ounce) can pinto beans, drained and rinsed
    2 (14.5-ounce) cans petite diced tomatoes, no salt added
    2 cups reduced-sodium vegetable broth
    1 t Marmite or Vegemite
    juice of one lemon, about 3 tablespoons
    salt and pepper to taste


Heat a large stockpot over medium-high, and then add the oil. Add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, broth, lemon juice, and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SLACHETKA103145.

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