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Fueling the Fight: Sweet Potato Black Bean Chili

Tuesday, December 13, 2016 10:30 AM

For a perfect fall Meatless Monday dinner Lisa Zoberman, RDN, LDN, Oncology Dietitian at NorthShore Kellogg Cancer Center, loves this yummy chili. Great when paired with a fresh green salad and a side of cornbread.


Sweet Potato Black Bean Chili

  • 1 medium yellow or white onion, diced
  • 1 tbsp olive oil
  • 3 medium sweet potatoes, peeled and chopped into bite-sized pieces (~4 cups)
  • 1 16-oz jar chunky salsa
  • 1 15-oz can black beans, slightly drained
  • 2 cups low-sodium vegetable stock + 2 cups water

Spices (optional):

  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1-2 tsp hot sauce


  • Fresh cilantro to taste
  • Chopped red onion to taste
  • Avocado to taste


  1. In a large pot over medium heat, sweat onions in 1 tbsp oil and season with a healthy pinch each salt and pepper.
  2. Stir and continue cooking on medium heat until translucent and soft.
  3. Add sweet potato and any desired spices at this time. Cook for 3 minutes.
  4. Add salsa, water and vegetable stock.
  5. On medium high heat, bring mixture to a low boil. Then lower heat to medium-low and simmer.
  6. Add black beans, cover and cook for 20 – 30 minutes, or until the sweet potatoes can be punctured easily with a fork and the soup is thickened.
  7. Serve with fresh cilantro, onion, avocado and lime juice.

Tip: Prepare this soup a few hours or the night before to allow for the flavors to marry.

Recipe adapted from Minimalist Baker.