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Camellia Brand
3 bowls of sweet potato black bean chilli

Sweet Potato-Black Bean Chili

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  • 1 (1-pound) package Camellia Brand Black Beans, rinsed and sorted
  • 4 cups water
  • 2 cups vegetable broth
  • 2 cups diced yellow onion
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 bay leaf
  • 1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes
  • 1 (28-ounce) can whole peeled plum tomatoes, drained and chopped
  • 1 (7 1/2-ounce) can chipotle peppers in adobo sauce, pureed
  • 2 (4-ounce) cans diced mild Hatch green chiles
  • 1 (6-ounce) cans tomato paste
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons kosher salt
  • Lime wedges, fresh cilantro, red onion, queso fresco, and cornbread, to serve


  1. In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, cumin, and bay leaf. Cover and cook on high until beans are tender, about 3 hours and 30 minutes
  2. Add sweet potato, tomatoes, chipotle purée, green chiles, tomato paste, oregano, and salt. Cook on high until sweet potatoes are tender, about 2 hours and 30 minutes more. Discard bay leaf. Serve with lime, cilantro, red onion, queso fresco, and cornbread, if desired.

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.