Black Bean Sweet Potato Chicken Chili

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.4
  • Total Fat: 3.0 g
  • Cholesterol: 16.4 mg
  • Sodium: 1,567.7 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 16.7 g
  • Protein: 20.1 g

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


Yummy experiment. Yummy experiment.
Number of Servings: 6


    2 tsp extra-virgin olive oil, or olive oil cooking spray
    1 red bell pepper, chopped
    1 medium onion, chopped
    4 cloves garlic, minced (or 4 tsp minced garlic in water)
    2 tsp. sea salt
    1 large sweet potato, diced 1/2-inch cubes (microwave for 2 minutes to soften before cutting)
    1 medium zucchini, diced into 1/4 inch cubes
    Zest and juice from 1 lime
    1 28 oz-can diced tomatoes
    1 15-oz can black beans, rinsed and drained
    1 15-oz can red kidney beans, rinsed and drained
    1 12-oz package frozen yellow sweet corn
    6 oz. chicken breast, grilled or roasted & shredded with a fork
    2 tablespoons cumin (more or less to taste)
    2 tablespoons chili powder (more or less to taste)
    1 tablespoon cocoa powder (more or less to taste)
    1 teaspoon cinnamon (more or less to taste)
    1 teaspoon red cayenne pepper (more or less to taste)

    Baked tortilla chips
    Brown Rice
    Fat Free Sour Cream (or Fage 0% Greek Yogurt)
    Fat Free Cheddar Cheese


1. Heat oil in a large pot over medium heat and add the onion, bell pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato, zucchini and lime zest, and cook 12-15 minutes, stirring occasionally.

3. Add the tomatoes, black beans, red beans, corn, shredded chicken, lime juice, cumin, chili powder, cinnamon, cayenne pepper and cocoa. Bring to a simmer, cover, and cook for 15-20 more minutes, or until sweet potatoes are soft and you've reached your desired thickness. Add more spice to season to taste.

(To thicken faster you can add tomato paste, or a bit of cornstarch mixed with cold water, or even some finely crushed tortilla chips)

Serve over brown rice, or with baked tortilla chips. Top with fat free sour cream or fat free cheese. ENJOY!

Number of Servings: 6

Recipe submitted by SparkPeople user SEEHEATHERRUN.

Member Ratings For This Recipe

  • no profile photo

    Excellent recipe, great flavors. - 11/23/14

  • no profile photo

    I didn't have zucchini or kidney beans, and used about double the chicken and sweet potatoes. After step one I just transfered to a large crock pot, added everything else, and let cook all day. Wonderful flavors. - 3/5/12