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Sweet Potato and Black Bean Chili with Chipotle

Sweet potato and black bean chili with chipotle simmers in one pot until the sweet potatoes are tender and the broth is thick and smoky. Lime juice stirred in at the end adds a bright finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 2 cans (15 oz) black beans drained and rinsed
  • 1 tbsp fresh lime juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, minced chipotle pepper, and adobo sauce and cook until fragrant, about 30 seconds.
  4. Add the sweet potatoes, crushed tomatoes, vegetable broth, and salt.
  5. Bring to a boil over medium-high heat.
  6. Reduce the heat to maintain a gentle simmer, cover, and cook until the sweet potatoes are nearly tender, about 15 minutes.
  7. Stir in the black beans, cover, and simmer until the sweet potatoes are fork-tender, about 8 to 10 minutes.
  8. Remove the pot from the heat.
  9. Stir in the lime juice and serve.

Notes

Cut the sweet potatoes into even 1/2-inch cubes so they cook evenly. Refrigerate leftovers in an airtight container for up to 4 days; this chili freezes well for up to 3 months. For a gluten-free version, use certified gluten-free vegetable broth.