Sweet Potato Black Bean Chili

We finally got our first snowfall of the year yesterday. Apparently we had been in a “snow drought” so far this winter according to the local evening news. Peoria went 317 days without an inch of snow, almost beating the record of 330 days set back in December 1918. I knew the warm weather was going to end, I just wasn’t quite ready and obviously none of the drivers were either. What is it with the first snowfall of the year that everyone forgets how to drive in the snow? I just don’t get it! Most of them act like they have never seen snow before! We ended up receiving about five inches of snow, but we had eight inch snow drifts in our backyard which make it very hard for my two dogs to go outside to take care of business. So I was outside yesterday shoveling a path in our backyard just so my boys could go outside. As soon as I would clear a path the wind would cover it back up!

When I was finished shoveling I was cold, cranky and craving something warm and comforting. This vegetarian chili hit the spot!  This hearty chili comes from Eating Well Magazine and is packed with black beans and sweet potatoes. Andrew and I love a spicy chili, but if you are not that big of a fan of spicy foods, omit the chipotle chili powder.

Serve with tortilla chips or cornbread. It’s slightly sweet, tangy and spicy…comfort food at its finest on a cold winters night.

Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili

Yield: 4 servings (2 cups per serving)
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons 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 to 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.


Source: Eating Well, January/February 2011

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 386mgCarbohydrates: 67gNet Carbohydrates: 0gFiber: 24gSugar: 7gSugar Alcohols: 0gProtein: 22g

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