Sweet Potato Black Bean Chili

I receive numerous emails asking, “How can I lose weight if I don’t like vegetables?”

While there are lots of tips and sneaky tricks that I use for the die-hard vegetable hater, I’ve found that, for the average person, the most common reason for not liking vegetables is the method of preparation. I mean, seriously … who would want to eat mushy-textured, gray-colored, bland-tasting food?

Sometimes, simply preparing a vegetable in a different way can turn a disgusting vegetable into one that isn’t so bad after all. For example, if you hate sweet potatoes – perhaps because you’ve been traumatized by grade-school memories of syrupy sweet, marshmallow-topped, mushy cafeteria sweet potatoes – maybe you’d like this nutritious vegetable served in a more savory way.

Black Bean Sweet Potato Chili

Sweet Potato and Black Bean Chili

Nutrient-rich sweet potatoes add gorgeous color and full, rich flavor to this hearty and healthy chili. We keep our chili mild around here to avoid the negative affects of spices on the digestive and nervous system, but if you really want a spicier chili, just add some heat.
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  • 2 medium sweet potatoes, peeled and diced small
  • 2 medium yellow onions, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup water - or vegetable broth
  • 3 cups (one 28-ounce can) canned crushed tomatoes
  • 1 1/2 cups (one 15-ounce can) canned diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 2 teaspoons cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 1/2 cups cooked black beans - drained, (one 15-ounce can)
  • 1 1/2 teaspoons salt - or to taste – see note

Optional Toppings


  • Peel and dice sweet potatoes and onions. (I use my veggie chopper to get this done quickly.)
  • In a soup pot, sauté onion and sweet potato in oil over medium heat until onions begin to look translucent.
  • Add garlic and sauté for 1 additional minute.
  • Add remaining ingredients, except black beans and salt.
  • Cover, and bring to boil. Reduce heat and simmer for 30 to 40 minutes or until sweet potato pieces are soft.
  • Add beans and season with salt to taste. (Note: If your black beans contain salt, you may want to reduce the amount of salt in the recipe.)
  • Cook until thoroughly heated.
  • Serve hot with corn chips or corn bread and sour cream.


This chili is very mild – add some heat if you’d like a spicier chili.

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  1. This chilli looks & sounds very good. I’m going to be making this soon. I love sweet potatoes in “Mexican” dishes. This will be real good for breakfast w a piece of buttered toast.

5 from 1 vote

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