Southwest Black Bean, Sweet Potato Chili

Written by Janet Carroll


Ingredients:

2 cloves garlic – minced
1 small onion - diced
2 medium sweet potatoes - peeled and chopped into smallish pieces (cooks quicker)
2 medium carrots - sliced
1 red bell pepper - chopped
2 Tbsp olive or coconut oil
2 - 15 ounce cans black beans (1 can if you prefer fewer beans) 
1 - 15 ounce can diced organic tomatoes or fresh chopped  (I use medium/hot salsa)
1/2 cup vegetable or chicken broth 
1 Tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (optional or to taste)
1/2 tsp Himalayan salt
1/4 tsp black pepper


Preparation:

  1. Sautee onions and garlic in olive or coconut oil for a few minutes, then add sweet potatoes and carrots until onions are soft.
  2. Reduce heat to medium low, and add remaining ingredients, stirring to combine well. 
  3. Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
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