Pinto Bean Sweet Potato Chili

Adapted from Bon Appétit


1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno chili pepper, seeds removed and finely minced
2 stalks of celery, rinsed and chopped
1 teaspoon chili powder
2 cups vegetable broth (may substitute chicken broth or water)1 to 2 sweet potatoes, peeled, and cut into ½-inch pieces
1 14½-to-16-ounce can diced tomatoes
½ cup of a tomato-based salsa
2 cups cooked pinto beans
1½ teaspoons grated orange peel
2 tablespoons cilantro (optional)


  1. Heat olive oil in a heavy medium saucepan over medium-high heat. Add onion and sauté until onion becomes golden brown, about 4 minutes.
  2. Add the jalapeno pepper and celery and sauté for 4 more minutes until celery starts to soften and browns slightly.
  3. Add chili powder and stir 1 minute. Add broth and pieces of sweet potato.
  4. Cover the pan and reduce heat to medium and simmer until sweet potato is almost tender (pierces with a fork), about 10 minutes.
  5. Add tomatoes with their juices, salsa, and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.
  6. Mix in an orange peel and cilantro, if desired.
  7. Season to taste with salt and pepper and serve.

Serves 2–3. Prep time, 8 minutes; cook time, 30–35 minutes.

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