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Sweet Potato, Chipotle Pepper, and Kidney Bean Chili

  • Yield: 6 cups 1x


This soup can be quite spicy, so use discretion when adding the chili powder


  • 1 tbs olive oil
  • 1 tbs chili powder (or to taste)
  • 1 1/2-2 cups water
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp celtic sea salt
  • 1 medium red bell pepper (chopped)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 2 medium sweet potatoes (peeled, cut into cubes) or 1 medium butternut squash
  • 1 can kidney beans (rinsed and drained) (red or white)
  • 3 medium Roma tomatoes (chopped) or 1/2 cup cherry tomatoes, cut into quarters
  • 1 chipotle pepper
  • 1 tbs adobo sauce


  1. Heat oil in a large soup pot.
  2. Add the onion, bell pepper, and garlic and cook until beginning to soften.
  3. Stir in the spices and cook, making sure the vegetables are coated.
  4. When the onions are soft, add the sweet potatoes and stir to coat with the spices.
  5. Cook until the sweet potatoes begin to soften on the edges.
  6. Add the tomatoes, beans and about 1 1/2 to 2 cups water, depending on your desired consistency.
  7. Check for seasoning and adjust.
  8. Cover and cook at a simmer for about 45 minutes, or until the sweet potatoes are soft but not mushy.
  9. Just before serving, add the chipotle pepper and sauce, mix well and when heated through, remove from heat.


Source: 28-Day Cleansing Program


  • Serving Size: 1 1/2 cup
  • Calories: 242
  • Fat: 4.61 g
  • Carbohydrates: 42.48 g
  • Protein: 10.27 g
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