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Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.


6 Servings


6 slices thick cut smoked bacon, chopped
1 pound sweet potatoes, peeled and cut into 3/4-inch dice
2 medium onions, chopped
1 jalapeño pepper, seeded and finely chopped
5 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle pepper
2 cups chicken broth
1 (14.5-ounce) can no salt added fire roasted diced tomatoes
1 (15-ounce) can no salt added black beans
1/2 cup quick cooking barley
1/2 teaspoon salt


  1. Heat a 6-quart stockpot over medium heat. Add the bacon and cook until browned and crisp, about 7-8 minute. Transfer bacon with a slotted spoon to a plate covered with paper towel.
  2. Pour off all but 2 tablespoons of the bacon fat from the saucepan and return to the stove over medium-high heat. Add the sweet potatoes, onions and jalapeño pepper; cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds. Pour in the broth, tomatoes, beans and barley; reduce the heat to medium-low, cover, and simmer until the sweet potatoes are tender and the barley is cooked through, about 20 minutes. Remove from the heat and stir in the bacon and salt; let stand 15 minutes before serving.

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