Sweet Potato Black Bean Chili

It’s so tempting to give into cravings for heavy, rib-sticking foods during the long winter months. But, beware! Winter weight gain is a real deal. This recipe will warm you up without weighing you down! A simple chili recipe packed with flavor is perfect for apres ski and has just enough heat to melt your icy toes!

  • 1 medium yellow or white onion, diced
  • Coconut or olive oil
  • 3 medium sweet potatoes (about 4 cups)
  • 1 16 oz. jar chunky salsa
  • 1 15 oz. can black beans
  • 2 c. vegetable stock
  • 2 c. water
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1-2 tsp hot sauce


  1. In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
  2. Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder – all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
  3. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
  4. Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.

Photo and Recipe courtesy of MinimalistBaker.com
Visit MinimalistBaker.com for the full recipe and for more simple, delicious recipes

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