Spicy Sweet Potato Black Bean Chili

The weather is turning quickly here which means cravings for comfort food are coming on strong. This chili is warm, hearty and doesn’t leave you wishing it had meat. I love, love, love the way the flavors came together, more flavorful than overly spicy.


  • 1 tbsp evoo (or your cooking oil of choice)
  • 1 onion – diced
  • 4 carrots – diced
  • 2 small sweet potatoes (or 1 big or really whatever you’ve got) – peeled and diced
  • 2 bell peppers – diced
  • 3 garlic cloves – minced
  • 1 (4 oz) can green chilies
  • 2 tbsp coconut sugar
  • 2 tbsp chili powder
  • 2 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1 (15 oz) can black beans – drained and rinsed
  • 1 (15 oz) can kidney beans – drained and rinsed
  • 3.5 cups veggie broth
  • 28 oz crushed or diced tomatoes
  • 24 oz tomato sauce
  • Garnish with your choice of: fried egg, avocado, cilantro, green onion, sea salt, etc.


  1. Chop/dice all of your veggies – sweet potatoes, bell peppers, onion, and garlic and set aside
  2. Preheat a large soup pot on medium heat and add your oil
  3. Add all veggies (except the garlic and green chilies) and saute for about 5-10 minutes (until onion is softened/translucent)
  4. Add the garlic and green chilies and cook for another minute
  5. Add all of the spices and sugar and cook for another minute
  6. Add the remaining ingredients – black beans, kidney beans, veggie broth, tomato sauce and crushed tomatoes – and stir to combine
  7. Simmer until the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  8. Serve in bowls garnished as you wish.
  9. Enjoy!

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