Mexican Black Bean & Sweet Potato Chili

Annakate Tefft


This chili recipe comes together fast using pantry staples. I make it all the time! It's quick and easy, pretty healthy, colorful and really delicious. There are lots of ways to riff on this too - add crumbled bacon to the top, frozen corn, tortilla chips - whatever. You can also make it as spicy as you want using canned chipotles. Love it!

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20 Min


30 Min


3 Tbsp
olive oil, extra virgin
1 medium
onion, chopped
2-3 medium
peppers, chopped (preferably poblanos but bell will work)
1 Tbsp
ground cumin
1 Tbsp
dried oregano
1/2 bottle
beer (preferably an amber mexican beer like dos equis)
3 medium
sweet potatoes, chopped (skin left on)
1 28 oz
can crushed tomatoes (preferably fire-roasted)
2 can(s)
black beans
2 can(s)
other beans (great northern, red, pinto, even chicpeas will work)
chipotle chili peppers, diced (from the can)
1 Tbsp
adobo sauce (from canned chipotles)
sour cream or plain yogurt, optional
cilantro, optional
avocado, optional

Directions Step-By-Step

Heat olive oil in a large pot over medium-high heat. Add onion, and cook until translucent, 2-3 minutes. Add chopped peppers and cook an additional 2-3 minutes. Add cumin and oregano and cook for 1 minute more to toast.
Add beer, and let reduce by half. Add canned tomatoes, canned beans, sweet potatoes, chipotle peppers and adobo sauce. Reduce heat to medium and let simmer at least 30 minutes. This dish gets better the longer it simmers - if you're serving to guests, try making the day before and reheating.
Top with sour cream, chopped cilantro and sliced avocado, if desired. Excellent with cornbread!

About this Recipe

Course/Dish: Other Main Dishes, Chili
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #potato, #dinner, #Fall