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sweet potato chili.


This recipe is adapted from one of my new favorite blogs, Going Home to Roost. Chili is always a go-to meal for me during the fall and winter months because it’s hearty, warm, and easily made vegetarian. I love the twist this one has with the sweet potatoes, and found it to be extra delicious when served over rice or quinoa.

Brown rice or quinoa, cooked
1 onion, chopped
3 red bell peppers, chopped
4 cloves of garlic, minced
2 tbs olive oil
2 cans of crushed tomatoes
4 sweet potatoes, chopped into 1/4″ pieces
1 can black beans
5-6 cups water
1 tbs cumin
2 tbs chili powder
Dash of ground cloves
1 tsp cardamom
Avocado, to garnish the top
Salt and pepper to taste


  1. Heat oil in a large stock pot and saute onions, peppers and garlic until onion is translucent (about 5-7 minutes).
  2. Add all of the spices and cook for about another 3 minutes.
  3. Add the water, tomatoes, sweet potatoes and black beans and bring to boil. Reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes. Serve over cooked brown rice or quinoa with sliced avocado.

Do you have a favorite veggie chili recipe? If so, please share!

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