Sweet Potato & Black Bean Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	70%	23%
fat	2%	1%
aromatics	19%	16%
acid	2%	0%
salt	0%	0%
vegetables and beans	67%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon plus 2 teaspoons extra-virgin olive oil
170 g	1 medium-large sweet potato, peeled and diced
150 g	1 large onion, diced
12 g	4 cloves garlic, minced
16 g	2 tablespoons chili powder
9 g	4 teaspoons ground cumin
1 g	0.5 teaspoon ground chipotle chile
2 g	0.25 teaspoon salt
592 g	2.5 cups water
850 g	2 (15 ounce) cans black beans, rinsed
397 g	1 (14 ounce) can diced tomatoes
20 g	4 teaspoons lime juice
50 g	0.5 cup chopped fresh cilantro

Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“That looks like a solid winter warmer. I do love a veggie chilli, and sweet potato is a great shout. I would probably add a bit of smoked paprika, just to deepen the flavour. Finding decent chipotle powder where I am can be a real pain. So I usually order a ja” — a cook, 5★

“Used one can of beans and one of corn. Reduced the chili and cumin and there was still plenty of flavour. Provided hot sauce for those who wanted more heat. Also added half a red pepper, diced and did not use the full amount of liquid - basically just the liqu” — a cook, 5★