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Sweet Potato Chilli

Of course, as soon as I come to terms with the fact that fall is officially here and decide to make a big batch of chilli, the weather spikes to 26 degrees!

Hey - I'm not complaining but it did get me thinking...maybe I should start making more 'fall" recipes and then we can finally get the summer that we never had?!

Fall weather or not, this recipe is a great one to have on hand. I tweaked it from a recipe I found years ago (I don't remember the original source???) but what I love about it is that there are literally two steps. Chop and throw in a pot. That's my kinda cookin!

This is a great recipe to make on Sunday since it makes enough to ensure leftovers for Monday nights dinner.

Happy cooking - I hope you enjoy!


Prep time: 15 mins, Cook time: 25 mins, Total time: 40 mins


  • 2 tablespoons olive oil (or coconut oil)

  • 1 yellow onion, finely diced

  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces

  • 1 green bell pepper, seeded and diced

  • 1 red bell pepper, seeded and diced

  • 2 teaspoons chilli powder

  • 2 teaspoons ground allspice

  • salt and pepper

  • 1 (15 ounce) can unseasoned kidney (or black) beans, drained and rinsed

  • 1 (15 ounce) can pinto beans, drained and rinsed

  • 1 (15 ounce) can diced tomatoes

  • 4 cups vegetable broth

  • 1 cup lentils

  • 1 (5.5 ounce) can tomato paste

  • 1 tablespoon unsweetened raw cacao (or cocoa) powder

* Note: When buying canned goods, always try and find organic and BPA free.


  1. In a large stockpot, heat the olive oil over medium heat. Add the onion, sweet potatoes, peppers, chilli powder and allspice, stir and cook for about 4-5 minutes, stirring every so often.

  2. Add in the black beans, pinto beans, and the diced tomatoes. Pour in the vegetable broth and stir in the cocoa powder. Add the lentils and tomato paste and stir until well-combined. Cover and let the chilli simmer for another 20 minutes or until the potatoes are tender. Season with more salt if needed (and can also adjust other seasonings to taste). Serve with avocado, fresh cilantro or green onion.

* Healthy Habit : double the recipe and once cooked, freeze half for a time when you’re less organized and don’t have as much time to make healthy meals!

* Feel free to play with it and add carrots, mushrooms, celery, or any other veggies you have in your fridge!

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