From the Bariatric nutrition team

Chili is synonymous with comfort food. This is a meatless version you can throw together quickly with panty staples. This dish is super high in antioxidants, vitamins A and C, and is a great source of potassium, iron, folate and fiber to give your immune system the boost it needs. Preparing nourishing food is an important part of practicing self-care. Many even find the act of cooking helpful in relieving stress. Feel free to substitute ingredients depending to what you have on hand and add your favorite toppings!

Makes six – 1 ½ cup servings.


  • 2 Tbsp extra virgin olive oil
  • 1 medium sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • 4 tsp ground cumin
  • ½ tsp ground chipotle chili (or smoked paprika)
  • ¼ tsp salt
  • 2 ½ cups water
  • 2 – 15 oz cans black beans, drained and rinsed
  • 1 – 14 oz can diced tomatoes
  • 4 tsp lime juice
  • ½ cup fresh cilantro, chopped


  1. Heat oil in Dutch oven over medium high heat. Add sweet potato and onion and cook, stirring often until the onion begins to soften, about four minutes.
  2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
  3. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until sweet potato is tender, 10 to 12 minutes.
  4. Add beans, tomatoes and lime juice. Increase heat and return to a simmer, stirring often.
  5. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.


Nutrition info per serving: 280 calories; 15 grams protein; 45 grams carbs; 10 grams fiber; 6 grams fat

Recipe adapted from