Spicy Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili 303 calories 7 weight watchers points

I love simple, tasty, and inexpensive recipes that can be made ahead of time and frozen for future meals. Actually, I think that might be the requirement for every recipe I make and post here. It’s not that I don’t enjoy fancy recipes – cause I do – but I don’t have much time on my hands so I need recipes that can be prepared with ease.

This new Spicy Sweet Potato and Black Bean Chili is everything I love in a recipe. First of all, you only need one pot so it creates a minimal mess in the kitchen. Second, I had all the ingredients on hand except for the sweet potatoes. So I would consider this a pantry meal also. Third, it is packed with nutrition, taste delicious, and freezes great! Win all around!

I did use chicken stock for this chili because that is what I had in my pantry. However, if you prefer to make this recipe vegetarian then substitute vegetable stock. Either way it will be good.

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The flavor of this chili is so good with the perfect balance of heat from the chili powders and sweetness from the sweet potatoes and honey. The black beans give it that hearty chili texture and earthy flavor.

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Each serving is about 1½ cups and that is plenty. The sweet potatoes and beans provide a lot of fiber and protein that will keep you filled up for awhile. I froze the chili in 2 cup portions because I ran out of containers but if I could have I would freeze in single serving portions for lunches and easy dinners.

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Spicy Sweet Potato and Black Bean Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 2 tablespoons chili powder
  • ½ teaspoon chipotle chili powder
  • 4 teaspoons ground cumin
  • 1 tablespoon onion powder
  • 1 teaspoon granulated garlic
  • ¼ salt
  • 1 tablespoon olive oil
  • 3 medium sweet potatoes, peeled and chopped into small to medium sized chunks
  • 2 cups chicken stock or use vegetable stock if you like
  • 2 (15 ounce) can black beans, drained and rinsed
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons honey
Instructions
  1. In a small bowl mix together all the spices (first 6 ingredients). Set aside.
  2. In a large dutch oven or soup pot heat the olive oil on medium. Add sweet potatoes and spice mixture. Cook until spices are fragrant, about 3-4 minutes.
  3. Add chicken stock, black beans, diced tomatoes, and honey. Bring to a boil then simmer for 40 – 50 minutes or until sweet potatoes are soft.
  4. Serve hot. This can be garnished with sour cream or plain yogurt and a little shredded cheese.
Notes
Make ahead tips


This recipe can be made completely ahead of time and frozen into portion for future meals. Use plastic freezer containers or bags.
Nutrition Information
Serving size: 1½ cups Calories: 303 Fat: 0 Carbohydrates: 60 WW Points +: 7 Fiber: 12 Protein: 15

 

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Comments

  1. Ann Terranova says:

    I’m not a fan of honey, can it be omitted?

  2. This looks delicious. I made a pumpkin black bean chili in the slow cooker last year that was good. But I think the combination of sweet potatoes and black beans sounds even better. I think I’ll try to adapt this for the slow cooker 🙂

  3. Deb Snyder says:

    It says this is 60 WW points! Is that possible??

Trackbacks

  1. […] easy to make and freeze great. Some of my favorite chili recipes include Buffalo Chicken Chili, Sweet Potato and Black Bean Chili, Pork and Black Bean Chili, Classic Turkey Chili, Chunky Beef and Beans, and Meaty “Meatless” […]

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