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Sweet Potato & Black Bean Chili

WebMD Recipe from EatingWell.com

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:
Ingredients
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
    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
Instructions
  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.

 

Tip
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 penzeys.com.
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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