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Dinner recipe · from the recipe book

Black Bean and Sweet Potato Chili

A smoky, gently spiced chili with tender sweet potato, hearty black beans and a bright squeeze of lime.

Black Bean and Sweet Potato Chili

Ingredients

  • 2 tbsp27 gOlive oil
  • 2 medium220 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 4 medium520 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4 cups690 gBlack beans, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 cups475 gWater
  • 4 cups chopped85 gKalestems removed, chopped
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring, until soft, about 7 minutes.
  2. Add the jalapeño and garlic and cook 1 minute. Stir in the chili powder, cumin, paprika, oregano, cinnamon and tomato paste and cook 1 minute until fragrant.
  3. Add the sweet potato, black beans, tomatoes with their juice, water and salt. Bring to a boil, then lower the heat, cover partly and simmer until the sweet potato is tender, about 25 minutes.
  4. Mash a few spoonfuls of beans and sweet potato against the side of the pot to thicken the chili. Stir in the kale and simmer 5 minutes until wilted.
  5. Stir in the lime juice, adjust the salt and black pepper to taste, and serve topped with cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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