Sweet Potato and Black Bean Chili combines two nutritional powerhouses in one comforting bowl. This plant-based dish features sweet potatoes, which despite their name aren't related to white potatoes at all - they're actually part of the morning glory family. The vibrant orange flesh signals rich beta-carotene content, which converts to vitamin A during digestion. Just one small sweet potato provides nearly 100% of your daily vitamin A needs, supporting healthy skin, eyes and immune function.
Black beans, classified as a pulse (the edible seed of a legume plant), add both hearty texture and significant nutritional benefits. These beans deliver plant-based protein, fiber, iron and folate, while their fiber content may help reduce risks of heart disease and certain cancers.
Beyond its health benefits, this chili represents the power of food to bring people together. Easy to prepare and deeply satisfying, it proves that healthy eating can be both delicious and meaningful.
Ingredients
1 Tbsp. olive oil
2 medium sweet potatoes, 1” dice
½ large yellow onion, chopped
½ red bell pepper, chopped
2 garlic cloves, minced
½ tsp. broth concentrate
1 ½ Tbsp. chili powder
1 Tbsp. oregano
1 Tbsp. basil
14.5 oz. can diced tomatoes, no salt added
15.5 oz. can black beans, low sodium, drained and rinsed
2 cups water
Salt to taste
Pepper to taste
Plain Greek yogurt, optional for topping
Shredded cheddar cheese, optional for topping
Sliced green onion, optional for topping
Directions
1. In a large saucepan, heat oil over medium heat and add sweet potato.
2. Stir until it is lightly golden, about 10-15 minutes.
3. Add onion and bell pepper to the pan and sauté for another 5 minutes until bell pepper and onion have softened.
4. Add minced garlic, broth concentrate, chili powder, oregano, and basil. Stir for 1 minute to allow spices to toast.
5. Add tomatoes, beans, water, salt, and pepper. Bring to a boil.
6. Reduce heat to simmer, cover, and cook for another 10-15 minutes.
7. Serve over grain or starch of choice and top with any additional toppings as desired.
Nutrition Facts
Serving Size: 1/4 of recipe
Calories: 290
| Total Fat | 5g | 6% |
| Saturated Fat | .8g | 4% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 290mg | 13% |
| Total Carbohydrate | 54g | 20% |
Dietary Fiber | 6g | 21% |
| Total Sugars | 7g | |
| Includes 0g Added Sugars | 0% | |
| Protein | 12g | 24% |
This recipe was created in partnership with CU Anschutz Health and Wellness Center.
Do you want to learn to cook healthier for yourself and your family? CU Medicine readers can receive $2 off CU Anschutz Health and Wellness Center Fresh Take Cooking Classes held virtually on Zoom. Use the code CU_MED to receive $2 off these classes. Learn more about community nutrition services.
Interested in weight loss? Learn more about the weight loss programs offered by the CU Medicine Weight Management and Wellness clinic.
- Weight Loss 4 Life – Workshops and Group Support
- My New Weigh – 20 week program utilizing meal replacements
