Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili 

This Black Bean and Sweet Potato Chili from Eating Well gets five stars.  I made it last night for dinner and it was wonderful.  I made a couple of revisions to the recipe:  I replaced the water with fat free beef broth and changed out the chili power for jalapeno peppers, primarily because I needed to add some heat and was out of chili powder.

Black beans and sweet potatoes make a delicious, healthy chili.

I don’t know if my version turned out better than the original, but it was one of the best soups I’ve ever had. Plus it’s nutritious, loaded with fiber, inexpensive to make and is low in calories.


  • 3 sweet potatoes
  • Olive Oil – (1 tablespoon)
  • Minced garlic (1 tablespoon)
  • 1 medium onion
  • Two cans of black beans, rinsed and drained
  • One can of diced tomatoes, undrained
  • One can of beef broth
  • Two tablespoons of jalapeno peppers, chopped – (most recipes call for chili power but I didn’t have any so substituted jalapenos)
  • Four teaspoons of cumin
  • Two teaspoons of cilantro
  • One teaspoon of garlic salt
  • Pepper
  • In a dutch oven sautee chopped sweet potatoes in a tablespoon of olive oil and minced garlic until slightly brown
  • Add onion to potato and garlic oil
  • Add beans, tomatoes, beef broth, jalapeno peppers and spices
  • Simmer for 40 minutes on low
I served the chili with multi-grain tortilla chips.
Nutrition – Makes four 2-cup servings
307 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.

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