Sweet Potato Black Bean Chili

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.

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. 

• 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

Here's my recipe:

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. 

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. 

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Stay warm and joyous!

Joy xo