Sweet Potato and Black Bean Chili

Oct 13, 2021

sweet potato and black bean chili in a bowl on a table


1 tbsp avocado oil

1 medium sweet potato,

1 onion, diced

4 garlic cloves, minced

2 tbsp chili powder

2 tbsp ground cumin

1 tbsp Chipotle powder

¼ tsp Himalayan Sea salt

2 ½ cups low sodium chicken bone broth

1 15 oz can low sodium black beans, rinsed

1 14-oz can Ro-Tel diced tomatoes and green chiles

2 freshly squeezed limes

¼ cup fresh cilantro, chopped


  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion. Cook and stir often until the onion begins to soften, about 4 minutes.
  2. Add garlic, chili powder, cumin, and chipotle powder, salt and cook. Stir constantly for 30 seconds.
  3. Add broth and bring to a simmer. Cover and reduce heat and cook until sweet potato is tender, about 10-12 minutes.
  4. Add beans, Ro-Tel, and lime juice and increase heat to high and return to a simmer and stir often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Nutritional info per serving: serves 4

Calories: 334

Protein: 19 g

Fat: 5 g

Carbs: 41 g

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