Sweet Potato and Black Bean Chili

Total Cooking Time 40 minutes
Yield 4 servings
4 ratings


2 tablespoon Rouses 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. Combine oil, sweet potato, and onion in a Dutch oven over medium-high heat. Cook until the onion begins to soften (about 4 minutes) then add garlic, chili powder, cumin, chipotle and salt and cook for about 30 seconds more.
  2. Add the water and bring to a simmer, then cover and reduce heat to a soft simmer and cook until the sweet potato is tender (about 10 minutes).
  3. Add beans, tomatoes and lime juice and increase to a high heat to return to a roaring simmer, stirring often.
  4. Reduce heat to a soft simmer about 5 minutes.
  5. Remove from heat and stir in cilantro.

Nutrition Facts
Calories: 307; Total Fat: 8 g; Saturated Fat: 1 g; Trans Fat: 0 g; Sodium: 494 mg; Cholesterol: 0 mg; Carbohydrates: 51 g; Fiber 14 g; Protein: 12 g

Nutrition Information

Nutrition Facts

Amount/serving % DV*
Calories 307
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 494mg 21%
Total Carbohydrate 51g 17%
Dietary Fiber 14g 56%
Protein 12g 24%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.