- 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
- ½ teaspoon ground chipotle chile (see Note)
- ¼ teaspoon pink salt
- 2½ cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
- Heat oil in a large sauce pan 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.
- 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.
- Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at http://amzn.to/2vN3tuH.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
Delicious!!! Easy to make, filling..and meatless!! Yummy. You’ve got to try it for yourself!
I thought I would miss the “meat” in this chili. Surprisingly I didn’t. It was flavorful and very filling. It’s definitely a 👍🏽!!!
This is one of my favorite meatless dishes.
Perfect fall recipe! I used black beans & pinto beans which worked perfectly. I love this recipe.
The sweet potato & black bean chili was great. Then recipe serve 4. You can have it for lunch or dinner. I enjoyed the chili and it was easy to make. You should try this chili.
This chili gave me life! So good and so easy to prepare. I’m making a batch for a friend this weekend!
Ummm!!! The flavors come together so nicely in your mouth. Meat is so over rated 😊
Very good Chill. I made a double batch and added Kidney Beans and butternut squash.
Wow did all the flavors blend so well! Making again this weekend. Very simple and easy recipe. It’s full of nutrients that we need daily.
That should say chili 🌶 😊
Quick, easy, full of flavor and oooo soooo filling! This is another recipe I will be repeating often. Very happy I tried this.
This recipe is AMAZING!!!! Thank you so much!!
Thank you ERIC!!!!
This was so good and so easy to make. Just add some cornbread and it’s perfect!
OH So gooood!
This recipe is delicious and popping with flavor!
Delicious, filling, and super easy. This is one of my favorites.
This recipe is so delicious!!! Even my teenagers gave it the thumbs up!
This meal was SO delicious. Don’t think I’ve ever made chili with sweet potatoes b4. I shared one of my meal prepped chili’s with my brother, (who just stopped eating meat). He absolutely LOVED it!