Serves 4


  • 4 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 Tbsp. chili powder
  • 3 15-ounce cans black beans, rinsed and drained
  • 4 cups low-sodium chicken stock
  • 3 Tbsp. lime juice
  • 1 lb. sweet potatoes, peeled and cut into 1½"-long matchsticks
  • 1 tsp. salt, divided
  • 1 tsp. lime zest, finely grated
  • 1 pinch red pepper flakes
  • Scallions, sliced
  • Pumpkin seeds, toasted


    Active time: 25 minutes
    Total time: 50 minutes

    In a large pot, heat olive oil over medium-low heat. Add onion and garlic cloves and cook until softened, 8 minutes. Add chili powder and cook 1 minute. Add black beans and chicken stock and simmer until slightly thickened, 30 minutes. Puree in a blender and return to pot. Stir in lime juice and ½ tsp. salt.

    Meanwhile, preheat oven to 425°. Place sweet potatoes on 2 rimmed baking sheets. Toss sweet potatoes on each sheet with 1 Tbsp. olive oil and ½ tsp. salt and arrange in an even layer. Bake until tender and golden, about 20 minutes. Then toss each sheet of sweet potatoes with lime zest red pepper flakes.

    Ladle soup into 4 bowls and top each with chili-lime sweet potatoes, scallions and pumpkin seeds.

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