Spicy Sweet Potato and Black Bean Chili with Avocado - portrait

Spicy Sweet Potato and Black Bean Chili with Avocado




Yield 5 servings

Spicy Sweet Potato and Black Bean Chili with Avocado is an easy, versatile mid-week meal. It's got a little bit of everything!



Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.

While the onion is cooking, cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.

Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.

At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.

Add black beans and stir everything together.

Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.

Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.


Courses Any

Cuisine Any

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 200

% Daily Value

Total Fat 3 g


Dietary Fiber 9 g


Sugars 7 g

Protein 7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at