Feed-Zone: Sweet Potato Black Bean Chili

Eating to support an endurance training regimen can be challenging at times. Cycling workouts burn a massive amount of calories and simply getting enough to eat has always been a personal challenge.

It’s not the eating that I find challenging; I like that part.

Food is expensive and it’s tempting to spend money on takeout during workdays. Often the last thing I want to do for myself at the end of my busy days is cook and do dishes. In an attempt to save money on takeout I’m challenging myself to cook more. The only way I can keep the enthusiasm for cooking is if the meals are simple, cheap and easy to clean up after.

All meals attempt to be high in carbohydrates, protein and fat. All meals are vegan out of compassion for animals.

Sweet Potato Black Bean Chili

This recipe is easy, minimal preparation, one pot and easy clean up.



  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 oz package of tempeh
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile (see Note)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro   (these would have made the recipe taste better, but ADD prevents me from remembering shopping lists)

Nutrition per serving: (estimated for 1 cup servings) 407 calories; 8 grams fat; 0mg cholesterol; 59 grams carbohydrates; 26 grams protein; 40% Iron DV

Servings Per Recipe: 4

Step one: Chop Things


Once you’ve chopped gathered all your spices it’s time to heat up some oil.


Shit, I’m going to need a larger pot.



That’s better, throw everything in there. Continuously stir until the onions become soft.



Add 2 1/2 cups of water and set heat to medium to work the water into a nice simmer.


I set the timer for 12 minutes, but it took about 15 minutes for the potatoes to become soft.


Yea, those are some NICE beans!


Dump the beans and the can of diced tomatoes into the pot. Blast it with high heat and let it reduce to your desired level of thickness.


Serve over rice and eat it. Put the rest in containers for the week and clean that single pot very well. You’re good to go.


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