Weekly Winner: A Pretty Party in a Bowl!

sweet potato black bean chiliLet me say this right away:  I think is it obvious to all of my readers … a vegetarian, I ain’t!  Not that I’m a huge red meat-eater (although I adore it), for me – it’s all about the pork…. and the chicken….OK, and the beef.  So for me to find a vegetarian dish that I truly love and have made many times – well, that’s saying something.

But seriously, just look at this dish!  Isn’t it pretty?  The colors alone tell you that something tasty lies within.  And boy, does it.  This Sweet Potato & Black Bean Chili is so good … you really don’t miss the meat.  No, seriously, you don’t! The recipe comes from Eating Well Magazine.  It’s easy, it’s relatively quick (especially for a chili) and it is incredibly satisfying.

Do not be fooled, however — yes, this is made up of only vegetables and beans, but this chili packs a wallop!  It is seriously spicy!  If you are a bit heat-adverse, I would definitely recommend cutting back on the chili powder and ground chipotle.  The sweet potato and a dollop of sour cream help to cool it down but this chili isn’t messing around.  I just can’t help but wonder if it wouldn’t be just a tad better with some bacon in it…. hmmmmm.  Stay tuned!

Sweet Potato and Black Bean Chili

Serves 4


1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

1/2 teaspoon ground chipotle chile

1/4 teaspoon salt

2 1/2 cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes

4 teaspoons lime juice


  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.


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