This black bean and sweet potato chili is super simple and rich with health benefits. It can be made with canned beans for convenience.

Makes 6 servings


1 tablespoon vegetable broth or water
1 cup onion
3 garlic cloves
1 teaspoon salt
2 teaspoons cumin powder
2 teaspoons chili powder
1 teaspoon oregano
1 1/2 cups cooked or canned black beans
1 1/2 cups diced sweet potatoes
2 cups canned diced tomatoes
2 cups water


In a large pot heat the tablespoon of water or vegetable broth. Add the onion and garlic, stirring constantly so it does not stick. Add the salt, cumin, chili powder, and oregano. Cook for 30 seconds to let off a delicious scent.

Add the sweet potato and cook for about 3 minutes. Add the tomato, water, and beans. Cover and simmer for 15 to 20 minutes. Ensure the sweet potatoes are cooked.

Optional: Serve with avocado, chopped cilantro, and tortilla chips, rice, or quinoa.

Source: Alejandra Graf, chef and photographer, founder of

Per serving: Calories: 118 Calories; Fat: 0 g; Saturated Fat: 0.1 g; Calories from Fat: 5.6%; Cholesterol: 0 mg; Protein: 5.6 g; Carbohydrate: 23.8 g; Sugar: 4.2 g; Fiber: 7.3 g; Sodium: 451 mg; Calcium: 78 mg; Iron: 2.5 mg; Vitamin C: 13.4 mg; Beta-Carotene: 186 mcg; Vitamin E: 1.1 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.