Active Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Active Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups each
Active Time:25 mins
Active Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is This Recipe Vegan?
Yes, this recipe is vegan, as it contains no animal products.
Are Herbs and Spices Good for You?
Theherbs and spicesin this recipe—cilantro, cumin, ground chipotle chile, chili powder and garlic—have some amazing health benefits. Loaded with antioxidants, spices and herbs, in general, play a positive role in health. Specifically, certain herbs and spices can help improve heart health, lower the risk of cancer, reduce inflammation, help control blood sugar, protect against cognitive decline, lower blood pressure, bolster immunity and boost mood.
More does not necessarily mean better, though, when it comes to herbs and spices. Some of them can interfere with certain medications, so use them in moderation. And notify your health care practitioner of any herbs and spices you use regularly, especially if taking them as a supplement.
Are Black Beans Healthy?
Like other legumes,black beans are a great plant-based source of protein. They’re also packed with vitamins, minerals and antioxidants. A 1/2 cup serving of black beans will give you about 7 grams of fiber, per theUnited States Department of Agriculture. Regularly including legumes like black beans in your diet may help reduce your risk of disease, including heart disease, cancer and neurodegenerative diseases, like Parkinson’s and Alzheimer’s. Black beans have a special type of fiber called resistant starch, which helps improve gut health. Black beans are also low glycemic and can help keep blood sugar stable.
Do Onions Have Any Health Benefits?
While onions may make you cry while cutting them, there is no reason to cry overtheir health benefits. Packed with antioxidants, onions have anti-inflammatory and antibacterial properties. They may help with blood pressure, and for people with diabetes, they can help lower blood sugar.
Tips from the Test Kitchen
Do I Need to Peel Sweet Potatoes?
To peel or not peel your sweet potatoes comes down to personal preference. We peel the sweet potatoes in this recipe, which helps the potatoes break down some and thicken the chili. However, leaving the peels on the sweet potato ups the fiber content of the dish and also helps the cubes hold together in the chili if you prefer more texture. It’s up to you! If you do leave the peels on, make sure the sweet potatoes are scrubbed before chopping.
Is There a Substitute for Ground Chipotle?
We love the smoky heat ground chipotle lends to this chili. Chipotle peppers are smoked jalapeño peppers found in jars in a thick adobo sauce or dried and ground into powder. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online. If you can’t find dried chipotle, you can substitute it with the jarred variety, adding one chopped chipotle in adobo in place of the ground. Chipotle peppers can be on the spicy side, so if you prefer a more mild chili, you can substitute regular chili powder for the chipotle or skip it altogether.
Garnishes to Try
This chili is great served with tortilla chips, cornbread and coleslaw or topped with a few garnishes. Monterrey Jack or Cheddar cheese would be excellent melted on top along with sliced radish, scallion or finely chopped sweet onion. Avocado adds creaminess along with sour cream if you want something to tame the heat, or you can try adding a fresh chopped tomato or roasted corn to have even more veggies in this healthy chili.
Can I Make Sweet Potato & Black Bean Chili Ahead?
Yes! Cover and refrigerate the chili for up to three days or freeze for up to three months.
Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
Cook Mode(Keep screen awake)Ingredients1tablespoonplus2teaspoonsextra-virgin olive oil1medium-largesweet potato, peeled and diced1largeonion, diced4clovesgarlic, minced2tablespoonschili powder4teaspoonsground cumin½teaspoonground chipotle chile¼teaspoonsalt2½cupswater2(15 ounce) cansblack beans, rinsed1(14 ounce) candiced tomatoes4teaspoonslime juice½cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1tablespoonplus2teaspoonsextra-virgin olive oil
1medium-largesweet potato, peeled and diced
1largeonion, diced
4clovesgarlic, minced
2tablespoonschili powder
4teaspoonsground cumin
½teaspoonground chipotle chile
¼teaspoonsalt
2½cupswater
2(15 ounce) cansblack beans, rinsed
1(14 ounce) candiced tomatoes
4teaspoonslime juice
½cupchopped fresh cilantro
DirectionsHeat 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.Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay ClarkeAdd 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. Remove from heat and stir in cilantro.Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay ClarkeEquipmentDutch ovenOriginally appeared: EatingWell Soups Special Issue April 2016
Directions
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.Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay ClarkeAdd 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. Remove from heat and stir in cilantro.Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay ClarkeEquipmentDutch oven
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.
Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay Clarke
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. Remove from heat and stir in cilantro.
Equipment
Dutch oven
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)323Calories8gFat55gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
