Sweet Potato Black Bean Chili


Sweet Potato Black Bean Chili

A healthy and inexpensive chili recipe to warm your family on a cold December night

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8


  • 1 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 1/2 cup filtered water
  • 1 1/2 tsp coriander
  • 1 1/2 tsp cumin
  • 1 tsp chipotle spice
  • 1 tsp sea salt
  • 1 whole green pepper
  • 1 whole medium onion
  • 2 whole tomatoes or 1 can tomatoes
  • 2 whole garlic cloves
  • 1 whole large sweet potato
  • 2 cup frozen or raw corn
  • 2 cans black beans drained and rinsed or 4 cups cooked black beans
  • 1/2 jalapeño optional, seeded or not seeded for spice


  1. Chop the sweet potato into 1-inch cubes

  2. Heat the oil in a medium sauce pan
  3. Dice the onion, green pepper, garlic, and optional jalapeño

  4. Add to the pan and cook until the onion is translucent

  5. Stir in the chili powder, cumin, chipotle, and coriander and cook for another minute 

  6. Stir in the sweet potato

  7. Add the tomatoes, beans, corn, water, and salt

  8. Bring the chili to a boil, then lower the heat and simmer for 40 min., or until the sweet potato is cooked through

  9. Adjust seasonings to taste. Garnish with avocado and yogurt (in place of sour cream)
  10. Tip: To decrease spice level, omit the chipotle or add 2-3 tbsp. no-corn-syrup ketchup to mellow out the flavors. Enjoy!