Sweet Potato-Black Bean Chili

























Sweet Potato-Black Bean Chili

Just in time for the winter weather promised this week! This Sweet Potato-Black Bean Chili is a version of my popular Awesome Turkey Chili that is in my Simmering Solutions Slow-Cooker eCookbook  and in my Livin’ Lean with Trader Joe’s cookbook.

I served it to a group of meat eaters that were not prepared to like this chili as much as they did. One of the guests even asked for the recipe! This version contains some unusual ingredients and includes sweet potatoes, red onions, black beans, peppers, cinnamon and cocoa powder. A wonderfully delicious, hearty and healthy plant-based meal. I served these with corn bread muffins (gluten-free and plant-based) and a green salad. They would be great with my pumpkin cornbread too.


All of the ingredients are conveniently available at Trader Joe’s!


For more simple and healthy recipes, check out my cookbooks, two featuring Trader Joe’s healthy products and a healthy crock pot e-cookbook. Click on each book for a link to check it out on Amazon or my web site. Vegan, vegetarian and plant-based recipes are available in each book.






Here is the recipe:

Sweet Potato-Black Bean Chili

Gluten-free, Plant-based, Vegan, Vegetarian, no oil

Serves 12


  • 2 medium red onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 large sweet potatoes, peeled and cut into 1⁄2-inch cubes
  • Salt and freshly ground black pepper
  • 8 garlic cloves, pressed or minced, or 2 heaping teaspoons of minced garlic
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper (more or less, depending on how spicy you like your chili)
  • 4 teaspoons unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 large can (28 ounces) diced tomatoes, with their juices
  • 2 cans (15 ounces) fire-roasted tomatoes, with their juices
  • 4 cans (15 ounces) black beans, rinsed and drained, or 8 cups cooked black beans
  • 3 cups vegetable broth
  • Suggested garnishes: vegan sour cream, grated vegan cheese, thinly sliced green onions and/or chopped cilantro


  1. In a 4-to-6 quart Dutch oven or stockpot over medium heat, sauté the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
  2. Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to simmer, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
  3. Adjust seasonings before serving and serve with garnishes.


*Chili powders vary greatly so start out with a mild one and use the amount recommended and add more chili flavor according to your taste.

To use a crock pot to make this dish, follow directions until step 2, reduce vegetable broth by half and add a vegetarian bouillon cube or a teaspoon of bouillon paste for flavor.

Recipe adapted from Cookie and Kate


For tofu sour cream, I combined a couple of recipes and really liked the flavor. Here is the simple recipe:

Tofu Sour Cream


  • 1 container (14-ounce) organic firm tofu
  • Juice of a small lemon (about 1 tablespoon)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh minced garlic
  • Sea salt to taste

Place all of the ingredients in a food processor and mix until smooth. Use a spatula to push down the sides of the food processor while machine is off to ensure that all of the ingredients are blended.


Copyright Jamie Davidson 2107


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