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Black Bean Chili with Sweet Potatoes

This black bean chili with sweet potatoes will be your go to chili recipe for Meatless Monday.  And only 2 Weight Watchers points so great to make ahead and freeze when you are running low on Weight Watchers points.

How to make this vegan?

Use sweet potatoes as the meat!  This is so hearty and filling, I promise you won’t miss the beef.

How do you make from scratch?

You can make this from dried beans, but I prefer using canned beans.  My favorite grocery store Mariano’s sells canned beans 2 cans for $1 every three weeks and I stock up.  If you don’t like black beans, any canned beans would work: garbanzo beans, kidney beans, etc.

This tastes as if it’s been simmering for hours.  The secret is the canned chipotle peppers – just one gives such a depth of flavor.  Beware though – some chipotle peppers are hotter than others.  I’d start with half and add more after tasting.

Black Bean Chili with Sweet Potatoes that's 2 Weight Watchers points.

this is a photo of black bean sweet potato chili

Black Bean and Sweet Potato Chili

Yield: 4 two cup servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This chili tastes as if its been simmering all day, but the chipotle peppers give such a depth of flavor, this chili is ready to eat in just an hour. Freezes great too!

Ingredients

  • avocado oil spray
  • 2 medium sweet potatoes
  • 4 tsp minced garlic
  • 2 Tbsp chili powder
  • 4 tsp ground cumin
  • 1/4 tsp table salt
  • 1 cup water
  • 28 oz canned black beans, rinsed
  • 2 cup(s) canned tomatoes
  • 1 Tbsp cilantro, chopped
  • 2 Tbsp canned chipotle peppers, (one whole pepper)
  • (optional - add 1 cup diced canned potatoes)

Instructions

    1. Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
    2. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
    3. Garnish with nonfat Greek yogurt and shredded cheddar cheese

Notes

If you are on WW, please click here to add this to your tracker to calculate the points for your personal points.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1069mgCarbohydrates: 53gFiber: 19gSugar: 7gProtein: 15g

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© Biz
There are so many recipes on my blog – check out it!

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What is your favorite kind?