Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

4.8 of 5 (24)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.7
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,207.5 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 12.9 g
  • Protein: 12.0 g

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

Vegetable chili, so easy and so yummy!!
This recipe was taken from and adapted a teeny bit from The Clueless Vegetarian.
YOU CAN DEFINITELY LOWER THE SODIUM IF YOU GET LOW SODIUM BLACK BEANS!!!
Vegetable chili, so easy and so yummy!!
This recipe was taken from and adapted a teeny bit from The Clueless Vegetarian.
YOU CAN DEFINITELY LOWER THE SODIUM IF YOU GET LOW SODIUM BLACK BEANS!!!

Number of Servings: 6

Ingredients

    1 Tbsp. Canola Oil
    2 Med. Yellow Onions(Chopped)
    1Tbsp. Chili Powder
    1 Tsp. Ground Cumin
    2 Cup Veg. Broth
    4 Small- Med. Sweet Potatoes(Peeled and Cubed)
    1 (28oz) Can Diced Tom.
    2 (15oz.) Cans Black Beans(Drained and Rinsed)
    1/2 Tsp. Salt
    1 Tsp. Crumbled Dried Oregano



Directions

Heat the oil in a large skillet, saucepan or dutch oven. Add onions and cook until soft over medium heat (about 5 min). Add the chili powder and cumin. Cook for another minute or so.
Add veg. broth and the sweet potatoes. When boiling, reduce the heat to low and cook covered until the potatoes are almost tender (about 10 minutes).
Add the tomatoes with all the juice from the can, the drained and rinsed beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until potatoes are completely tender (about 20 minutes).

Then get a big bowl and spoon cause you're gonna love it!!!


Number of Servings: 6

Recipe submitted by SparkPeople user TINABAER.

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Member Ratings For This Recipe


  • Incredible!
    9 of 11 people found this review helpful
    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. - 9/30/09

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  • 5 of 6 people found this review helpful
    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. - 10/1/09

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  • Incredible!
    4 of 4 people found this review helpful
    I doubled this and adapted it for the slow cooker by using less liquid and increasing the spices, and added garlic while sauteing the onions. I used my own homemade veggie broth (so easy to make!) and used dried black beans soaked overnight. Husband and I loved it! YUM! Thanks for the recipe! - 3/21/10

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  • Incredible!
    3 of 3 people found this review helpful
    I followed the original directions and it was delicious! My husband can be a picky eater, especially when it comes to onions and cooked tomatoes, but he LOVED this and wants me to make it again! Definitely recommended! - 2/21/10

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  • Incredible!
    2 of 2 people found this review helpful
    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. - 12/4/09

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