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Sweet Potato & Black Bean Chili


  • 1 tablespoon plus 2 extra teaspoons extra-virgin olive oil
  • 1 medium large sweet potato, diced
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons of chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chili (see note)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15 oz. cans of black beans, rinsed
  • 1 14 oz. can of diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro (optional)



  1. Heat oil in a large soup pot over medium-high heat.  Add sweet potato and onion--cook, stirring often until the onion begins to soften (about four minutes).
  2. Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for thirty seconds.  Add water and bring to a simmer.  Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10-12 minutes.
  3. 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 five minutes.  Remove from heat and stir in cilantro if desired. 


  • Make ahead tip--Cover & refrigerate for up to 3 days or freeze for up to 3 months.
  • Note:  chipotle peppers are dried, smoked jalapeno peppers so adjust for spice level if needed
Sweet Potato & Black Bean Chili

Submitted by Jilah Kalil at Adapted from Eating Well

Enjoy this hearty soup with a little bit of lime and spice zip.  A great game-day crowd-pleaser!

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