Sweet Potato and Black Bean Chili

By Marge Perry & David Bonom
The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.
  • Course: Soup


  • Chicken Broth
  • chili powder
  • Dried Oregano
  • garlic cloves
  • ground chipotle pepper
  • ground cumin
  • Jalapeño pepper
  • medium onions
  • no salt added black beans
  • no salt added fire roasted diced tomatoes
  • quick cooking barley
  • Salt
  • Sweet potatoes
  • thick cut smoked bacon


  1. Heat a 6-quart saucepan over medium heat. Add the bacon and cook until browned and crisp, about 7-8 minute. Transfer bacon with a slotted spoon to a plate covered with paper towel.
  2. Pour off all but 2 tablespoons of the bacon fat from the saucepan and return to the stove over medium-high heat. Add the sweet potatoes, onions and jalapeño pepper