Easy Sweet Potato Chili

Easy Sweet Potato Chili with Black Beans


Meghan Reynolds

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This is one of my go-to meals during the colder months. It's full of flavor, protein and very easy to make. Great lunch or dinner for runners and athletes.

1 tablespoon


1/2 medium red or yellow onion

finely chopped

3 medium celery stalks

finely chopped

3-4 medium garlic cloves

finely chopped

2 teaspoons ground chili powder

1 teaspoons ground cumin

1/2 teaspoon dried chipotle spice

1/2 teaspoon smoked paprika

1 (28 ounce) can

diced tomotoes

1 cup

water, veggie broth or low-sodium chicken broth

1 pounds sweet potatoes

medium diced (about 2 -2.5 cups)

1 can black beans



chopped (optional) for garnish

Crumbled feta, Cotija cheese or your preference (optional)


  • Reduce the heat to medium-low, stir in the beans, and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes. 
  • Taste, and add more salt and/or a squeeze of lime juice, as desired.

Makes 4-5 servings.

Garnish with scallions, cheese, avocado, sour cream and tortilla chips as desired. I like to serve over a bed of quinoa.