Sweet Potato & Black Bean Chili

(from kylerhea’s recipe box)

June 29 2001
Didn’t have any chipotle chile, but used Muir Glen’s fire roasted tomatoes.

Source: Eating Well magazine - February 2011

Categories: Faves, June2011, Sweet potatoes, beans, black beans, chilis, healthy


  • 1 Tbs + 2 tsp ev olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 Tbs chili powder
  • 4 tsp ground cumin
  • 1/2 tsp ground chipotle chile
  • 1/4 tsp salt
  • 2 1/2 cups water
  • 2 15-ounce cans of black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 tsp lime juice
  • 1/2 cup chopped fresh cilantro


  1. 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, 10-12 minutes.

  2. 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.

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