Sweet Potato and Black Bean Chili

Mains, Vegetarian
black beans, sweet potatoes



  • 3 cloves garlic, minced
  • 2 small onions, diced
  • 3 small sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1 bell pepper, chopped (optional)
  • 3 tbsp. olive oil
  • 2 15 ounce cans black beans, drained & rinsed
  • 1 28 ounce can diced tomatoes
  • 1 cup water or vegetable / chicken broth (make sure your broth is gluten-free if needed)
  • 2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne (or to taste)
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper



  1. Sauté the onions and garlic in olive oil for a minute or two, then add in the sweet potatoes, carrots and bell pepper and continue to sauté until the onions are soft, about 5-6 minutes.
  2. Reduce the heat to medium low, and add in all of the remaining ingredients, stirring to combine well.
  3. Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20-25 minutes, until flavors have mingled and the sweet potatoes, carrots and bell peppers are soft. If required, add extra broth / water to obtain desired consistency.


 Serves 6 – 8