Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

From the Stonewall Jackson Inn in Harrisonburg, VA (www.BnBFinder.com/StonewallJackson)


This recipe freezes well, too, for great leftovers.


  • 2  Tablespoons  extra-virgin olive oil
  • medium red onion, chopped
  • cloves garlic, minced
  • 2  Teaspoons  sea salt
  • large sweet potato, cut into 1/2-inch cubes
  • Zest and juice of 1 lime
  • 28-ounce can diced tomatoes
  • 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
  • jalapeno pepper, seeded and chopped
  • 1  Tablespoon  cumin
  • 1  Tablespoon  chili powder
  • 1  Teaspoon  cocoa powder
  • lime, cut into wedges
  • 1  Cup  chopped cilantro leaves, washed and dried


1. Warm the oil in a large pan over medium heat and add the onion, garlic, and salt. Saute until soft, about 4 minutes. 

2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. 

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. 

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside. 

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.