SEEDifferently: Sweet Potato Black Bean Chili

Through our  SEEDifferently initiativewe hope to inspire communities to grow their own food and see the untapped potential in all spaces. You can use tomatoes and cilantro grown at home to prepare this healthy fall meal!

Serves 4 | Prep and cook time: 40 min.


  • 1 tbsp + 2 tsp extra virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 4 tsp ground cumin
  • 1/4 tsp salt
  • 2 1/2 cups water
  • 2-15 oz. cans black beans, rinsed
  • 1-14 oz. can diced tomatoes
  • 4 tsp lime juice
  • 1/2 cup chopped fresh cilantro


  • Heat oil in pan over medium-high heat.
  • Add sweet potato and onion. Cook, stirring often until onion begins to soften; about 4 minutes.
  • Add garlic, chili powder, cumin and salt. Stir constantly for 30 seconds.
  • Add water and bring to a simmer.
  • Cover, reduce heat to maintain a summer and cook until the sweet potato is tender; 10-12 minutes.
  • Add beans, tomatoes and lime juice; increase to high heat and return to a simmer, stirring often.
  • Reduce heat and simmer until slightly reduced; about 5 minutes.
  • Remove from heat and stir in cilantro.

Calories: 307
Fat: 8g
Carbohydrate: 51g
Protein: 12g
Cholesterol: 0g
Added sugar: 0g
Fiber: 14g
Sodium: 494mg

Photo and recipe courtesy:

Tips: Cover and refrigerate up to 3 days; freeze for up to 3 months; Consider using tomatoes and cilantro grown at home to freshen up the meal. Learn more about growing your own food through the SEEDifferently initiative. Contact Sara Glenn by email at