Get Ready for Fall with this Delicious Black Bean and Sweet Potato Chili!

Alison O'Rourke - Lifestyle Educator

Alison O'Rourke - Lifestyle Educator

Break out those Ugg Boots and grab yourself a pumpkin coffee because fall is (almost) here! And what better way to start off the season by curling up on the couch with a bowl of this amazing chili and football on the TV.

And guess what?  I’ll give you a second to guess….. okay okay I’ll help you out.

This meal is completely Gluten Free, Dairy Free and Vegetarian!  So put on your apron and lets get to cooking!


·         2 medium sweet potatoes or yams

·         2 Tbsp. olive oil

·         1 cup of chopped onion

·         2-3 garlic cloves

·         1 medium red bell pepper, diced

·         2 cans (15oz each) blacks beans, drained and rinsed

·         28oz can of diced tomatoes, undrained

·         1-2 small fresh hot chilies minced or 4oz can chopped mild green chilies

·         2 tsp ground cumin

·         ½ tsp dried oregano

·         Sea salt to taste

·         Fresh cilantro for garnish


Bake sweet potatoes at 350 F until slightly firm, but not soft. When cool, peel and dice into ¾” cubes. Set aside. Heat oil in soup pot or Dutch oven. Add garlic and onion and sauté over medium heat until golden brown. Add remaining ingredients and heat. Cover and simmer for 15 minutes. Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes. Add salt to taste. Tate improves if allowed to stand for 1-2 hours before serving. Reheat and serve with chopped cilantro for garnish.

Nutrition: 230 calories, 38 g CHO, 10 g of Protein and 6 g of fat per serving ( about 1 ½ cups )


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Alison O'Rourke - Lifestyle Educator