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Sweet Potato & Blackbean Chili

by JES Contributor

Here is an interesting twist to your everyday chili.




Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 40 Minutes



  • 1 tablespoon extra-virgin olive oil
  • 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
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 cans (15-ounce) black beans, rinsed
  • 1 can (14-ounce) diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro




  • 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.
  • 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.


Fresh homemade cornbread will make this meal complete!
I cut down on the lime juice in the recipe and serve with a wedge of lime.


Chef Phil

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