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Chipotle Sweet Potato Chili with Black Beans is perfect for a quick weeknight dinner and is dairy-free, gluten-free and vegan! Spicy, delicious and filling!
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Chipotle Sweet Potato Chili

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 1 cup serving
Calories 198kcal
Author Jennifer Draper

Ingredients

  • 1/2 red onion minced
  • 2-3 cloves garlic minced
  • 2 jalapeños minced (remove ribs and seeds if you don’t want it to be spicy)
  • 1 pound diced sweet potatoes
  • 1 teaspoon olive oil
  • 1 14- ounce can black beans rinsed and drained
  • 2 teaspoons ancho chili powder
  • 2 teaspoons chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup salsa style diced tomatoes
  • 28 oz canned crushed fire roasted tomatoes
  • 1 cup vegetable broth

Instructions

  • Add olive oil to dutch oven and heat over medium high heat
  • Add onion and jalapeños and saute for 3-4 minutes
  • Add garlic and saute 1-2 more minutes
  • Add 1 pound diced sweet potatoes and saute for 6-8 minutes
  • Add tomatoes, broth and seasonings and bring to a simmer
  • Let simmer 20 minutes or until potatoes are tender
  • Add in beans and heat through for 2-3 minutes before serving

Nutrition

Calories: 198kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Sodium: 1063mg | Potassium: 992mg | Fiber: 10g | Sugar: 10g | Vitamin A: 11645IU | Vitamin C: 26.2mg | Calcium: 116mg | Iron: 4.4mg