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Sweet Potato & Black Bean Chili for Two

(recipe, Matthew Barker)

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  1. 2 tsp. extra-virgin olive oil
  2. 1 small onion, finely diced
  3. 1 small sweet potato, peeled and diced
  4. 2 cloves garlic, minced
  5. 1 Tbsp. chili powder
  6. 2 tsp. ground cumin
  7. ¼ tsp. ground chipotle chile, (see Note)
  8. ⅛ tsp. salt, or to taste
  9. 1⅓ cups water
  10. 1 15.0 -ounce can black beans, rinsed
  11. 1 cup canned diced tomatoes
  12. 2 tsp. lime juice
  13. 2 Tbsp. chopped fresh cilantro


  1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.