Chipotle Black Bean and Sweet Potato Chili

CONNOISSEURUS VEG(5)
Niki Innocenti: "Turned out great!! Everyone at work loved it! I…" Read More
14Ingredients
45Minutes
190Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 red onion (diced)
  • 1 red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 14 ounces diced tomatoes (cans)
  • 14 ounces black beans (rinsed and drained)
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 sweet potato (medium, 1/2 inch diced)
  • 2 chili peppers (chipotle, in adobo sauce finely diced)
  • 2 tablespoons ground cumin
  • 1 teaspoon chili powder
  • salt
  • pepper
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    NutritionView More

    190Calories
    Sodium34% DV820mg
    Fat9% DV6g
    Protein16% DV8g
    Carbs9% DV27g
    Fiber32% DV8g
    Calories190Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium820mg34%
    Potassium660mg19%
    Protein8g16%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber8g32%
    Sugars6g12%
    Vitamin A90%
    Vitamin C70%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Niki Innocenti 11 hours ago
    Turned out great!! Everyone at work loved it! I think next time I’ll do more finer diced to tomatoes, and finer onions. And maybe add corn to the mix!
    Powell 11 hours ago
    The recipe was easy to make. I used fresh roasted tomatoes and basil homemade. Instead of canned tomatoes. Gave the recipe extra flavor. The recipe was very tasty filling and delicious. I will definitely make it again. I think this will be one of my go-to meals.
    Owen C. 3 days ago
    Great. Really enjoyed it
    Natalie 3 days ago
    Delicious! I doubled the red peppers and chipotle peppers and it was great served over rice. Would definitely make again.
    Mark Bond 4 days ago
    Tasty. Quick. Healthy. Easy..
    Ayia Lindquist 4 days ago
    It turned out delicious! Needed a bit longer to cook.
    Dániel K. 4 days ago
    Great taste and texture, made double portion and substituted chili powder with ground habanero, so 1 tsp is more than perfect.
    Daniela Eulie 5 days ago
    Easy to follow and amazing flavor!!🤩
    Hudon 5 days ago
    Delicious! Just added one chopped chili pepper
    Claire M. 6 days ago
    This was SO good. Seriously a keeper that will be on our repeat dinner menus in the future.
    Anna Rousett 9 days ago
    It turned out great even though I slightly overdid the chipotle pepper. I added another can of diced tomatoes and a can of mild green chilies to make the mixture a little less spicy. This is the first time that I have ever used sweet potatoes in a chili. Many compliments came my way today and I was glad that I made this recipe. It will go into my make again file!! Love the fact that it is vegan!!
    Janice G. 10 days ago
    Delicious thick and hearty. I used sundried tomato paste which added more richness
    Nikeeta Shah 12 days ago
    Amazing. Everyone love it. Hit in my house.
    Karin Odegard a year ago
    Absolutely amazing. First time cooking with chipotle and it brings so much depth to this chili. I subbed all no-salt added for the canned goods and it tastes great without so much sodium.
    Sniegoski 2 years ago
    Great fish. Will add to my regular eats

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