Vegetarian Sweet Potato Chili

Foodie Friday!


Although I try to eat mainly raw, uncooked foods, once in a while I just love cooking a big pot of chili.  This sweet potato chili is delicious and satisfying and gives my husband a hearty meal (rather than just rabbit food) so that he will be satisfied and stick around with me a while longer 🙂


1 medium red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium to large sweet potato, peeled and cut into 1/2 inch pieces

4 garlic cloves, chopped

1 T chili powder

1 t cumin

1 t cayenne pepper

2 t unsweetened cocoa powder

1/4 t cinnamon

ground sea salt and black pepper to taste

2 cans diced tomatoes with liquid

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

2 cups organic vegetable broth

chopped scallions for garnish

NOTE:  BPA can leach through cans and into your food.  It is always best to use dried beans and soak them overnight.  Be sure to rinse the beans well if using canned.  Also, the BPA levels in canned tomato goods tends to be high but there is a brand called Pomi that uses BPA-free containers.


1.  In a 4 to 6 quart pot, saute the chopped vegetables in water or 2 T of olive oil.

2.  Once the onions start turning translucent, add all the spices, beans, broth and tomatoes.  Turn down to low, cover and simmer for 1 to 2 hours.

3.  Stir occasionally and when the sweet potatoes are soft and the liquid has reduced a bit it’s time to eat!  Top with some chopped scallions and you can pair it with some nice raw veggies or a salad.

Happy eating!


Choosing healthy living over dying 🙂


2 thoughts on “Vegetarian Sweet Potato Chili

  1. This chili looks simply delicious… I like the cinnamon touch:) And thanks for that tip on canned tomatoes, something I can’t completely do without, nice to know there is a brand with no BPA in the can liner…

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