Sweet Potato & Black Bean Chili

This vegetarian chili gets plenty of protein from beans while giving you all the benefits of including more vegetables in your diet.

-Esther, Rouses Dietitian 


  • 1 tablespoon first olive oil
  • 1 medium-large sweet potato, peeled and diced to ½ inch squares
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground oregano
  • 2 1/2 cups chicken stock
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can canned 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 stir often until the onion begins to soften, about 4 minutes.
  2. Add garlic, chili powder, cumin, chipotle, black pepper, and oregano with the chicken stock and bring to a simmer. Cover the pot to maintain a gentle simmer and cook until the sweet potato is tender, about 10 to 12 minutes.
  3. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Cook for 5 more minutes, then remove from heat and stir in cilantro.

Ingredients used in this recipe