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Vegetarian Bean Chili Recipe

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Vegetarian Bean Chili Recipe

Prep Time: Cook Time:


  • Olive oil | 1.66 tablespoon
  • Sweet potato, raw | 1.00 sweetpotato, 5" long
  • Onions raw | 1.00 large
  • Garlic, raw | 4.00 cup
  • Spices, chili powder | 2.00 tbsp
  • Spices, cumin seed | 4.00 tsp powdered
  • Peppers, jalapeno, raw | 0.50 tsp
  • Salt | 0.25 tsp
  • Drinking tap water | 2.50 cup 8 fl oz
  • Beans, black, boiled, with salt | 2.00 cup
  • Canned tomatoes, packed in tomato juice | 1.00 can
  • Lime juice, raw | 1.33 tbsp
  • Cilantro, Fresh, Chopped | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 440.05 mg

Fat per serving: 8.11 g

Saturated fat per serving: 1.21 g

Protein per serving: 18.54 g

Sodium per serving: 535.71 mg

Cholesterol per serving: 0.00 g


  1. Peel the sweet potato, dice the onion and sweet potato, mince garlic cloves and chop cilantro leaves. Set aside.
  2. In a Dutch oven, heat up oil over medium or high flame; add diced potato and onion, cook for at least 4 minutes with stirring occasionally until onion becomes softened but not colored.
  3. Add minced garlic, chili powder, salt, ground jalapeno and cumin, cook and stir as necessary for just 30 seconds.
  4. Add minimum amount of water, cover and let simmer, decrease the heat and leave to gentle simmer. Cook now for 10 minutes or until sweet potato is completely heated through.
  5. Add black beans, lime juice and tomatoes, switch the heat to high and leave to simmer once again, stirring occasionally. Decrease the heat and simmer to reduce lightly for 5 minutes. Switch off the heat and keep aside, sprinkle the chopped cilantro, serve hot at once.

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