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Sweet Potato Black Bean Chili

This totally plant-based chili is just as it should be - thick, flavourful, and packed to the brim with veggies!
Nov 15, 2020 | Joy McCarthy

Comfort food is pretty much all I eat when the temperatures dip in the fall and winter. I just want warm, cozy, one-pot-meals of pure goodness and that's exactly what you get with my Sweet Potato Black Bean Chili. 

This Sweet Potato Black Bean Chili will stick to your ribs (in a good way!), nourish your body and it is packed with veggies. If you listened to our episode on the podcast with Dr. Tracey, she recommends eating 30 different veggies per week to support your microbiome. Eat this chili you'll be well on your way!

If you have a chili powder blend, you can definitely use that. I know the Simply Organic brand has a blend but I just mix up my own flavours - then I can tailor the flavour to precisely what I want.

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Sweet Potato Black Bean Chili

I used cumin seeds (which I ground in my mortar and pestle for really potent flavour) along with cayenne, paprika, and red chili flakes. You could use smoked paprika if you like that smoky flavour (I do not), but I know many people love it.

This totally plant-based chili is just as it should be - thick, flavourful, and packed to the brim with veggies!

All the fibre in the veggies and the plant-based protein in the black beans make this chili very satisfying. 

This chili is...

  • Gluten-free and dairy-free
  • 100% plant-based vegan
  • Kid-friendly (add the spices slowly, not at all once to avoid a chili that is too spicy for little ones)
  • Great to make on the weekend and have healthy leftovers for busy weekdays
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Here's my recipe:

Sweet Potato Black Bean Chili

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Ingredients
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp cayenne powder
  • 1 tsp red hot chili flakes
  • 2 tbsp ground cumin
  • 1 tbsp sweet or smokey paprika
  • 2 tbsp extra-virgin olive oil
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 cups sweet potato, peeled and chopped
  • 1 yellow pepper, chopped
  • 2 cans (796mL / 28 fl oz) diced tomatoes (BPA-free)
  • 2 cans (398mL / 14 fl oz) black beans (BPA-free)
  • 1 can (156mL / 5.5 oz) tomato paste
  • 3/4 cup water (optional)
Instructions
  1. In a large soup pot, heat extra-virgin olive oil. Add onions and garlic and sautee for a few minutes. Add cumin and mix with onions and garlic. You can add all the remaining spices here or later one. Up to you.
  2. Add carrots and celery to pot and sautee for a few minutes. Add more olive oil if needed. You can also add a splash of water for moisture.
  3. Add sweet potato and continue to sautee. Now add yellow pepper, 2 cans tomatoes, black beans and tomato paste. Add remaining spices. Add water if needed.
  4. Simmer chili on low for 20-25 minutes to let the flavours mingle and the vegetables become tender.
  5. Enjoy right away or refrigerate for up to a week or freeze for up to 3 months.

Notes

Serves 6 to 8 people
If you're making this chili for a little one or someone who doesn't like spices, then half the cayenne and red hot chili flakes amount and give a taste test before adding more.

This chili goes great with some quinoa or brown rice. I also love making a kale salad for a full meal because the flavours complement each other. 

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Sweet Potato Black Bean Chili

If you make this, please be share to let me know in the comments below what you think! Also, let me know if there are any recipes you'd love to see here on Joyous Health. 

Be sure to connect with me on Instagram and on our Facebook community page!

Stay warm and joyous!

Joy xo

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