Photo of Smoky black bean and sweet potato chili by WW

Smoky black bean and sweet potato chili

Total Time
44 min
15 min
29 min
Chili does not have to be meaty to be deeply delicious and filling. This vegetarian chili packs major flavor and some heat thanks to the chipotle chiles en adobo sauce. The sour cream and avocado will dampen the spice a bit but your can make yours milder by scraping the seeds out of the chipotle and discarding them before chopping the pepper. Ready in under 45 minutes, each bowl gets a dollop of tangy sour cream and some chopped avocado. Sweet potato adds a hearty note with the beans and a delightful sweetness. As with any chili, this one is better the next day but, with such a quick cook time, you may way to have it for dinner tonight!


Olive oil

1 Tbsp


1 medium, diced

Red bell pepper

1 large, diced

Uncooked sweet potato

1 medium, peeled, cut into 1/4-inch pieces


3 clove(s), finely chopped

Chili powder

2 Tbsp, or to taste

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried oregano

1 tsp

Table salt

½ tsp, or to taste

Canned diced tomatoes

14½ oz, with juice

Vegetable broth

1 cup(s)

Canned chipotle peppers in adobo sauce

1 tsp, minced

Canned black beans

15 oz, rinsed and drained


½ item(s), medium, diced

Reduced fat sour cream

4 Tbsp


1 medium, thinly sliced


1 medium, cut into 4 wedges


  1. Heat oil in large heavy pot or Dutch oven over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, 3−5 minutes.
  2. Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano, and salt; cook 1 minute. Add tomatoes and their juice, broth, and chipotles; bring to boil. Reduce heat, and simmer, covered, for 20 minutes. Stir in beans; simmer until sweet potato is tender and beans are heated through, about 3 minutes.
  3. Serve topped with avocado, sour cream, scallions, and lime wedges.
  4. Serving size: about 1½ cups chili, 2 tablespoons avocado, and 1 tablespoon sour cream