Sweet Potato & Black Bean Chili

What is healthy, quick, incredibly nutrient-rich, freezable & soul-warmingly DELICIOUS?


Fall has arrived, so it’s time to whip out the Chili!

I can guarantee that this will become a staple recipe in your household because of its simplicity and endless flavor!




Serving Size: 1.5 cups chili
  • Protein - 5 g
  • Carbs - 32 g
  • Fat - 2.8 g


  • 1 tbsp avocado oil
  • 1 medium sweet white onion, finely diced
  • 3 medium sweet potatoes, peeled and cubed into bite size pieces (sub for Japanese yams)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 - 16 oz. jar chunky salsa (medium or hot depending on how spicy you like your chili)
  • 1.5 cups organic low sodium vegetable broth
  • 1.5 cups water
  • 1 - 15 oz. can organic no salt added black beans, rinsed and drained (sub for 1.5 cups sprouted beans)
  • 2 tsp arrowroot starch - optional
  • Optional toppings: avocado, red onions

Cooking Utensils

  • Large saute pan or pot
  • Knife
  • Spatula
  • Cutting board


  1. Turn skillet to medium heat and add avocado oil. Add the diced onions and cook until translucent.
  2. Add the cubed sweet potatoes, cumin, paprika and cinnamon. Mix well and cook for approx. 3-4 minutes. Proceed to add the entire jar of salsa, broth and water. Mix well and cover with a lid.
  3. Turn the heat up to med/high and allow this mixture to come to a boil. Immediately turn down to low/simmer and add the black beans and arrowroot starch. Mix well. Cover with the lid and cook for approx. 20-25 minutes until some of the liquid has reduced and sweet potato cubes are fork tender. *This chili will get TASTIER if you allow it to rest in the refrigerator for a few hours or even overnight!
  4. Serve immediately with the toppings above. Store leftovers in the refrigerator or freezer!


Notes – 

For a heartier protein chili – cook 1 lb. ground meat of choice in a separate pan and add in at step #3.

Helpful tips for sprouting/soaking beans:

  • Soaking methods are just to help neutralize the enzyme inhibitor (phytates), which makes them EASIER to digest and nutrient-dense. This is also know as sprouting.
  • For 2 cups of dry black beans, add 2 tbsp acid (apple cider vinegar or lemon juice) and soak for 24 hours.
  • You will need a glass or stainless bowl that is 3-4 times the size of the dry beans to allow for “swelling”.

Additional Information

Approximately 180 calories per serving

~1/4 palm protein, 1 fist carbs

Calories may vary depending on brands of ingredients and substitutions.



Approved for Whole 30, Paleo, Vegetarian & Vegan lifestyles.

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