Sweet Potato Black Bean Chili


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Sweet potato black bean chili
Course Main Course, Side Dish, Soup
Servings 6
Cuisine American, Mediterranean, Mexican
Diet Gluten Free, Vegetarian


  • 1 medium red onion
  • 1 tablespoon olive oil
  • 3 medium sweet potatoes (peeled peeled chopped into bite sized pieces
  • 1 14½ oz can fire roasted tomatoes
  • 1 15-oz can black beans drained
  • 2 cups vegetable stock
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 ½ tablespoon adobe sauce from
  • canned adobe peppers
  • Salt and pepper to taste
  • Garnish: fresh cilantro, guacamole or avocado, lime juice


  • Head oil in a large pot over medium-high heat. Add sweet potatoes and onion and cook until onion is beginning to soften, about 4 minutes.
  • Add chili powder, cumin, cinnamon and adobo sauce and cook for 5 minutes.
  • Add tomatoes, beans and vegetable stock and bring to a low boil and then lower heat and cover.
  • Simmer for 20 to 25 minutes until sweet potatoes are tender and sauce is thickened. Adjust seasonings and add salt and pepper to taste.
  • Serve with cilantro, avocado, lime juice and toppings of your choice!
  • Refrigerate for up to 3-4 days.


May be frozen for up to 3 months.
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