Black Bean Sweet Potato Chili

Mar 17, 2014


Black Bean Chili

Black Bean Sweet Potato Chili

Cheryl Wixson
Servings 4 servings


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 red bell pepper, diced
  • 4 cups chopped kale
  • 1 sweet potato, peeled and cut into medium dice (about 1 cup)
  • 1 jar Black Bean Salsa
  • 1 cup cooked chopped chicken or turkey
  • 1 cup water, vegetable stock or chicken stock
  • 1 teaspoon chili powder (to taste)
  • sea salt & pepper to taste


  • In a heavy soup pot, heat the oil and add the onions, peppers, kale, and sweet potato. Sweat for 2 – 3 minutes, until the onions become soft and translucent.
  • Add the Black Bean Salsa, stock, and cooked chicken. Simmer until the sweet potatoes have softened, about 15 minutes. Season to taste with sea salt, fresh pepper and chili powder.

Cheryl's Notes

Top Chili with sour cream or yogurt if desired.
Serving suggestions: Aroostook County Cornbread and Wealthy Applesauce

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