Smoky Sweet Potato and Black Bean Chili -

There’s just nothing like a big bowl of chilli. In this version, silky sweet potato is paired with hearty black beans. I have given the sauce a South-western twist with cumin and smoky heat from chipotle peppers. Serve it over a big bowl of rice, or on its own with a few tortilla chips.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  45min


  • 1 Large Onion, peeled and diced
  • 2 Cloves of Garlic, minced
  • 1 Chipotle in Adobo Sauce, minced
  • 2 Tsp. Ground Cumin
  • 1 Sweet Potato, peeled and cut into large cubes
  • 1 28 Oz. Can Crushed Tomatoes
  • 2 cups Black Beans
  • 1 Cup Water
  • 1 Tsp. Balsamic Vinegar
  • Salt and Pepper, to taste


  1. In a Saucepan over medium heat, sauté the onions and garlic until soft. Add the cumin, and chipotle and sauté for another 2 minutes.
  2. Add in the sweet potato, and crushed tomatoes. Mix well, making sure to scrape off all brown bits on the bottom of the pan. Allow to cook for about 5 minutes. Now add the black beans and water and bring to a boil. Reduce heat to simmer, cover and cook for about 30-40 minutes longer, until sweet potato is tender. Add balsamic vinegar, and season with salt and pepper. Mix well.


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