Feed Your Soul

Sweet Potato and Black Bean Chili

Pujols Kitchen - Friday, September 30, 2016

This Sweet Potato Black Bean Chili is full of flavor, healthy, and easy to make.


  • 1 TBSP extra virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 medium­large sweet potatoes, peeled and cubed
  • 1½ TBSP ancho chili powder
  • 2 tsp ground cumin powder
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 (15 ounce) can diced fire­roasted tomatoes
  • 3­4 cups chicken or vegetable stock
  • 2 TBSP tomato paste
  • 2 (15 ounce) cans black beans, drained and rinsed
  • Optional: fresh cilantro lime wedges


  1. Heat olive oil over medium heat.
  2. Add onion and cook until softened and lightly browned (5­7 minutes).
  3. Add garlic and cook one more minute.
  4. Then add sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir mixture until sweet potatoes are coated with the spices.
  5. Next, add the diced fire­roasted tomatoes, 3 cups of the stock, and the tomato paste and bring to a boil. Then reduce heat and allow chili to simmer until potatoes are soft, about 30 minutes.
  6. Stir in black beans and cook until they are warmed, a few minutes more.
  7. If the chili is too thick for your preference, add another cup of stock.
  8. Serve with fresh cilantro and lime wedges.
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