Mixed Bean Chili with Sweet Potato

Sandy Hill – Daytona Beach, FL

Description: Hearty meatless chili with an unusual ingredient.




  • 2 tsp olive oil
  • 1 cup minced scallions
  • 1 cup diced green bell pepper
  • 2 tsp mild or hot chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano leaves
  • 8 oz sweet potatoes, pared and cut into 1/2″ chunks
  • 1 1/2 cup stewed tomatoes, chopped
  • 8 oz drained cooked black beans
  • 8 oz drained cooked red beans
  • 1/2 tsp salt
  • 1/2 cup nonfat sour cream


In large saucepan or Dutch oven, heat oil; add scallions. Cook over medium-high heat, stirring frequently, four minutes, until softened. Add bell pepper; cook, stirring frequently, five minutes, until pepper is softened. Add chili powder, cumin, coriander and oregano; stir to combine.

Add sweet potatoes and one cup water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 15 minutes, until potatoes are tender.

Stir in tomatoes, black and red beans and salt; return mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until vegetables are very tender and mixture is thickened.

Divide chili evenly among four bowls; top each portion with 1 tbsp. sour cream.

This Recipe is Categorized In:

, , ,

This Recipe's Ingredients:

, , ,

Nutrition Information

Mixed Bean Chili with Sweet Potato

Servings per Recipe:

Amount per Serving

Calories:  205

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  646mg

Dietary Fiber:  12g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions