Sweet Potato and Black Bean Chili for Two

Prep Time
Cook Time
Ready In

"This is my first try at making (and being satisfied with) a vegan recipe. It came from the Eating Well website. The ingredients didn't sound like they really went together, but once it is all done it is a wonderful dish. We served it over brown rice, but you could eat it as is. Very flavorful and satisfying! "

Original recipe yields 3 servings


  • Serving Size: 1 (574.3 g)
  • Calories 763
  • Total Fat - 44.8 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 1251.3 mg
  • Sodium - 3728.5 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 5 g
  • Sugars - 4.7 g
  • Protein - 70.5 g
  • Calcium - 701.9 mg
  • Iron - 29.7 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.6 mg

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.

Step 2

Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.

Step 3

Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.

Step 4

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.

Step 5

Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes (I simmered about 15 minutes here to let it become thicker). Remove from the heat and stir in cilantro.

Tips & Variations

No special items needed.



What a delicious meal this was. I will me making this over and over again. Very nice.

review by:
(16 Sep 2012)