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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Sweet Potato & Black Bean Chili

    WebMD Recipe from

    Sweet Potato & Black Bean Chili

    Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

    This Recipe Is:
    Prep: 25 minutes | Total Time: 40 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, (see Note)
    • 1/4   teaspoon
    • 2 1/2   cups
    • 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.


    Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at
    Nutritional Information

    Makes: 4 servings, about 2 cups each
    • Calories319
    • Fat8 g
      • Saturated fat1 g
    • Cholesterol0 mg
    • Carbohydrates54 g
      • Dietary fiber15 g
    • Protein12 g
    • Sodium518 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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