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Nov 28, 2013 BY Joy McCarthy

Sweet Potato Black Bean Chili Recipe

Greetings joyous readers!

Sundays are my fun day messing around in the kitchen and I've created a new recipe that I hope becomes a staple in your home -- Sweet Potato Black Bean Chili.

I've enjoyed it for dinner and packed a few lunches this week with chili as you may have seen on instagram. I was inspired to come up with this recipe because it was freezing outside on Sunday, hence my above photo earlier that day at Nadege -- my fave patisserie to have a joyous indulgence! 

My husband Walker is nuts for chili and he gave me the taste test seal of approval!

Here's the delicious & nutritious recipe:

Mains & Sides
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  • 2 cans (15 oz / 425 g) organic BPA-free black beans
  • 2 cans or glass jar (28 oz / 794 g) organic tomatoes crushed
  • 2 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 4 small sweet potatoes, chopped
  • 1 medium white onion, finely chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1-2 hot chili peppers, finely chopped
  • 2 garlic cloves, finely chopped
  1. In a large pot on the stove, combine black beans, tomatoes, sweet potato and spices. Bring to a soft boil and immediately reduce to a simmer. Meanwhile, saute the onions and peppers. When tender, combine with other ingredients in large pot. Add hot chili pepper and fresh garlic. Let simmer for 30 minutes to one hour. The longer you let the flavours mingle, the more flavourful chili.


Nov 28, 2013 BY Joy McCarthy
Tanya   •   December 1, 2013

Hi Joy, When do you put the sweet potatoes in to cook?

Joy McCarthy   •   December 1, 2013

Renee Nowakowski   •   December 5, 2013

Joy I am new to your blog and really enjoy it! So far I've made your mason jar yogurt parfait and mason jar quinoa salad, which are both quick and delish meals on the go. The quinoa cocoa cookies were a big hit too. Tonight this sweet potato chilli is on the stove simmering! Can't wait to try :) Thanks for sharing your fab recipes!

Joy McCarthy   •   December 6, 2013

Anne   •   December 6, 2013

this was delicious, thank you !!!


Elena   •   February 13, 2014

Yum! Thank you for this recipe, I make it all the time. Can it be frozen?


Maija   •   April 13, 2014

Hey Joy! I'm excited to make this tonight! When you list the ingredients do you mean we need two (2) x 28 ounce cans of crush tomatoes, or is that 28 ounces in total (therefore 2 x 14 oz cans)? Same for the black beans? Thanks!


Sarah   •   November 10, 2014

Ok, this was seriously delish!!!! On a side note, I am in love with your coat in this photo. Please share where you purchased that beauty! Thank-you Thank-you Peace

Joy McCarthy   •   November 11, 2014

Mary   •   November 12, 2014

Would you consider making this in a crock pot? Just got a crock pot and have been looking for recipes to try it out :) Also - i love your winter jacket in this post - where is it from? Thanks! Mary

Kate McDonald Walker   •   November 13, 2014

Rose Martine   •   February 7, 2020

This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option! Regards rose martine


Hannah Flack   •   June 12, 2020

I don't usually post on recipe blogs, but I just had to say how delicious this was. I made it exactly as the recipe states, and it was just absolutely divine. Making it again this weekend for a friend who doesn't eat dairy. Thanks so much!Regards Hannah Flack

Joy McCarthy   •   June 13, 2020

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