Super-Fast One-Pot Chili Recipe
Super-Fast One-Pot Chili

Recently I hosted a large dinner party with many of my friends and family. It was fun, but also a lot of work. Cooking for a crowd takes time to pull the whole meal together: finger-food appetizers, the healthy main course and the sweet dessert to finish off the meal.

Since I'm still haunted by the mountain of dishes and the hours it took to get things under way for that last dinner party, the next big get-together I host will be a potluck. For the main course, I can make a Sweet Potato and Black Bean Chili that is a) made in one pot, b) done in less than an hour, and c) delicious and healthy, too.

It's easy to clean up since it's made in one pot, and I don't have to spend a great deal of time making it. Plus, if I fill up on my healthy chili, I can forgo the other not-so-good-for-you snacks that I know some of my friends might sneak in the front door.

The recipe below is enough for four. Double, triple or multiply as needed to feed a crowd. It's great for lunch the next day, and it's easy to freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

Sweet Potato and Black Bean Chili

Makes 4 servings, about 2 cups each.

Prep Time: 25 minutes

Total Time: 40 minutes

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

1/2 teaspoon ground chipotle chile (see note)

1/4 teaspoon salt

2 1/2 cups water

2 (15-ounce) cans black beans, rinsed

1 (14-ounce) can diced tomatoes

4 teaspoons lime juice

1/2 cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion, and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt, and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at

Recipe Nutrition:

Per serving: 319 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 54 g carbohydrate; 0 g added sugars; 12 g protein; 15 g fiber; 518 mg sodium; 1036 mg potassium

Nutrition Bonus: Vitamin A (213 daily value), Vitamin C (48 dv), Iron (32 dv), Folate (29 dv), Potassium (27 dv), Calcium (16 dv).

2 1/2 Carbohydrate Servings

Exchanges: 3 starch, 1 vegetable, 1 lean meat

Chili, Sweet Potato and Black Bean Chili, American Comfort


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Super-Fast One-Pot Chili

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