Sweet Potato Black Bean Chili

Serves 6-8

This dish makes a perfect supper for a group. Start it in the afternoon and let it simmer for a few hours, filling your kitchen with a tempting aroma.


  • 1 teaspoon olive oil
  • ½ yellow onion, diced
  • 1¼ teaspoons salt
  • 5 cups sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 medium green pepper, diced
  • Chopped jalapeño, to taste
  • 3 15-ounce cans cooked black beans, drained and rinsed
  • 1 14.5-ounce can petite diced tomatoes, slightly drained
  • 1 6-ounce can gluten-free tomato paste
  • 2½ teaspoons chili powder
  • 2½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 tablespoon brown sugar
  • 3 cups gluten-free, low-sodium vegetable broth or chicken broth


Heat a large pot over medium heat and add the olive oil, diced onions and salt. Cook onions for 2-3 minutes and add the sweet potato, garlic, green pepper and jalapeño. Cook for 5 minutes, until vegetables are beginning to soften.

Add the black beans, tomatoes, tomato paste, seasonings and brown sugar. Stir until combined and cook for 3-5 minutes to let the flavors meld together.

Add the broth. For thinner chili, add more broth than called for. Bring chili to a boil, reduce to a simmer and simmer for at least 30 minutes, but up to a few hours to allow deeper flavors to develop.

Top with your favorite chili toppings: tortilla chips, non-fat Greek yogurt, cilantro, etc.

Nutrition Analysis: 280 cal, 1.5 g fat, 0 mg chol, 950 mg sodium, 56 g carbs, 17 g fiber, 12 g sugar, 13 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.