Sweet Potato Black Bean Chili

Serves 4-6 people

Cooking time: about 40 minutes

Vegan; gluten-free


  • 1 medium onion, chopped
  • 1 green bell pepper, chopped 
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  • 1 15.5-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can red kidney beans, rinsed
  • 2 cups vegetable stock
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips


  1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and bell pepper and saute until softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.  
  2. Next, add the chili powder, cumin, cocao powder, and cinnamon, stirring it into the mixture. Cook for one to two more minutes. The spices should become fragrant.
  3. Add the tomatoes, stock, beans, and sweet potatoes and bring the chili to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened. 
  4. Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.
  5. To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread).  Enjoy!