Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili Recipe
James Baigrie
Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.


Makes about 2 quarts

Recipe from


Recipe Time

Prep: 30 Minutes
Cook: 55 Minutes


2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 jalapeño peppers, seeded and diced
2 medium sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
1 to 2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teaspoons dried basil
1/4 to 1/2 teaspoon dried marjoram
1 bay leaf
1 (14.5-ounce) can diced tomatoes
2 (14-ounce) cans vegetable or chicken broth
2 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Garnishes: chopped fresh cilantro, green onion slices


Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.