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Two bowls of Sweet Potato Bean Chili topped with avocado, sour cream, and tortilla chips rest on a checkered cloth. Nearby, a chopping board holds diced vegetables, adding vibrant colors to the delicious scene.
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4.75 from 4 votes

Sweet Potato Bean Chili

A healhy and hearty Sweet Potato Bean Chili that is completely vegetarian and loaded with fiber.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Author: Nisha Kapur

Ingredients

for the chili

  • 1 tbsp extra virgin olive oil
  • 1 medium sweet potato small cubes
  • 4 cloves garlic chopped
  • 1 jalapeno deseeded and chopped
  • 1 medium onion chopped
  • 1 tbsp chili powder American Chili Powder
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tsp cumin powder
  • 1/4 tsp black pepper
  • 28 ounces unsalted crushed tomatoes canned
  • 15 ounces red kidney beans canned
  • 15 ounces black beans canned
  • 2 1/2 cups water

toppings per bowl

  • 1 tbsp fresh cilantro chopped
  • 1 tbsp scallions chopped
  • 2 tortilla chips crushed
  • 1 tbsp avocado diced
  • 1 tbsp cheddar cheese
  • 1 tbsp sour cream use regular or vegan
  • squeeze of lime juice

Instructions

  • Chop a sweet potato into small cubes.
  • Chop an onion, a jalapeno and some garlic.
  • Heat up a pot on medium heat. Once hot, add oil and sweet potato. Season with a little salt.
  • Cook the sweet potato for about 7-10 minutes, or until slightly charred.
  • Add the onion, garlic and jalapeno. NOTE: I forgot to add the sweet potato when I made this, so my image is off.
  • Once the onion softens, about 3-5 minutes, add the spices... chili powder, cayenne pepper, onion powder, dried oregano, garlic powder, cumin powder, black pepper and salt.
  • Cook the spices for about a minute.
  • Here are the cans I used. Rinse and drain both the black beans and kidney beans.
  • Add the tomatoes, black beans and kidney beans.
  • Then add the black pepper and stir.
  • Now add water. Stir.
  • Cover the pot and lower the heat to low-medium heat. Cook for 25-30 minutes.
  • This is what you should have after 25-30 minutes.
  • Taste and adjust seasonings. Allow the chili to sit for about 15 minutes before serving.
  • In the meantime, chop up the toppings you want to add.
  • Serve.

Nutrition

Calories: 441kcal | Carbohydrates: 61g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 351mg | Potassium: 1280mg | Fiber: 18g | Sugar: 9g | Vitamin A: 6472IU | Vitamin C: 22mg | Calcium: 256mg | Iron: 7mg