Chipotle Black Bean and Sweet Potato Chili

Madelynn Noetling: "Really good & easy to make!!" Read More


  • 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

    Sodium34% DV820mg
    Fat9% DV6g
    Protein16% DV8g
    Carbs9% DV27g
    Fiber32% DV8g
    Calories190Calories from Fat50
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate27g9%
    Dietary Fiber8g32%
    Vitamin A90%
    Vitamin C70%

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


    Madelynn Noetling 12 days ago
    Really good & easy to make!!
    Carbideguy 15 days ago
    Very tasty! Used berbere spice instead of chili power, cut back the cumin to half of suggested amount. Also added kidney beans. Will definitely make again....many times.
    Melody Roche 19 days ago
    This is really good. I added just one can of beans, kidney. One chipotle chili. One small sweet potato. One cup broth and added corn and cilantro.
    Niki Innocenti 24 days 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 24 days 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. a month ago
    Great. Really enjoyed it
    Natalie a month ago
    Delicious! I doubled the red peppers and chipotle peppers and it was great served over rice. Would definitely make again.
    Mark Bond a month ago
    Tasty. Quick. Healthy. Easy..
    Ayia Lindquist a month ago
    It turned out delicious! Needed a bit longer to cook.
    Dániel K. a month ago
    Great taste and texture, made double portion and substituted chili powder with ground habanero, so 1 tsp is more than perfect.
    Daniela Eulie a month ago
    Easy to follow and amazing flavor!!🤩
    Hudon a month ago
    Delicious! Just added one chopped chili pepper
    Claire M. a month ago
    This was SO good. Seriously a keeper that will be on our repeat dinner menus in the future.
    Anna Rousett a month 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. a month ago
    Delicious thick and hearty. I used sundried tomato paste which added more richness
    Nikeeta Shah a month 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