Quick Black Bean & Sweet Potato Chili


4.4 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.5
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 266.1 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 13.5 g
  • Protein: 12.8 g

View full nutritional breakdown of Quick Black Bean & Sweet Potato Chili calories by ingredient
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Submitted by: JENNI329


from The Vegetarian Family Cookbook by Nava Atlas from The Vegetarian Family Cookbook by Nava Atlas
Number of Servings: 6


    2 medium-large sweet potatoes
    2 TBSP olive oil
    1 cup chopped onion
    2 to 3 garlic cloves
    1 medium red bell pepper diced
    32 oz black beans, rinsed & drained
    28 oz diced tomatoes
    2 tsp ground cumin
    1/2 tsp dried oregano
    salt to taste
    cilantro for garnish


1. Bake or microwave sweet potatoes on high until just firm, about 3 to 4 min per potato. When cool enough to handle, peel & cut into 3/4 inch dice. Set aside.

2. Heat oil in large soup pot. Add onion & garlic; sautee over medium heat until golden. Add bell pepper, beans, tomatoes, cumin & oregano. Bring to a simmer. Cover & simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until vegetables are tender, 10 to 15 minutes.

3. Season lightly with salt. If time allows, let stand off heat for 1 to 2 hours, then heat through as needed.

Garnish each bowl with cilantro.

***original recipe calls for 1 to 2 small fresh hot chilies, minced, or one 3 oz can chopped mild green chilies. I omit the chilies since my kids don't care for spicy right now.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNI329.


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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    I will definitely try this one..however, I assume that you meant 1 cup of onion, and not one cup of garlic? - 2/7/09

    Reply from JENNI329 (2/24/09)
    Yes, I meant one cup of onion, NOT garlic. Thanks for pointing that out!

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  • Incredible!
    1 of 1 people found this review helpful
    This was REALLY tasty! I can't wait to have leftovers for lunch at work tomorrow! I omitted the olive oil and used olive oil spray instead, which dropped the count by about 40 calories & 4 grams of fat. - 1/20/09

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  • so tasty...taking it to work for a pitch in!! - 10/19/10

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  • This recipe has followed me from college to marriage - it is the ultimate vegetarian chili as it is sweet & savory, crave-worthy, even better the next day. Very simple to make and actually great for camping (no perishable ingredients). - 5/31/10

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  • It's okay but definitely not the best soup I've ever made. - 5/3/10

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  • I tried this recipe to try to convince myself that I like sweet potatoes and it turned out great! I added diced chile peppers and chili powder for spice. I will definitely make this again! - 6/19/09

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  • This recipe was quick, easy and delicious. I'll definitely make it again. - 5/13/09

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  • Recipe is fab. 1st time I made it, followed recipe exactly. YUMMY! 2nd time made changes: 16oz can black beans & added 16oz can corn, a zuchini & yellow squash. 2x garlic & 2 tsp cayenne pepper. Additions required 2nd can diced tomatos. HUGE batch w/ plenty to share to the delight of friends. - 4/20/09

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  • I replaced sweet potato with Kabocha. Delicious! It didn't even need S&P. - 2/27/09

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  • I have made this before and my kids loved it. - 2/24/09

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  • Wow! Really yummy! - 2/17/09

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