Black bean and sweet potato chili

Black bean chili

Continuing the winter nourishing meals ideas I’d like to share this amazing recipe. I first tried it when I was visiting my dear friend on a cold winter day. I got out of a car and tried to get to her front door in as few steps as possible.

My friend follows mostly vegan diet and is a healthy nut kind of person. She seeks for some amazing recipes and then shares her findings. She is also a serious ashtanga practitioner and knows well how to take a good care of ourselves. I’m talking about Jamie McDaniel, another awesome AYC community member.

As we were busy talking about the latest news she poured some “vegan chili” into a bowl and sat it down in front of me. By the time the aroma from my bowl reached my nose I had to stop talking and I’m sure I stopped listening as well, because the food looked amazing. And needless to say, it tasted even more amazing. I got lucky enough to bring some home with me and share it with family for dinner. That’s when one more “amazing” adjective was used regarding the chilli.

I should say, that since I first tried the combination of sweet potato+beens+avocado (add fire roasted tomatoes) I knew I was hooked. These three ingredients make the perfect meal and provide with carbs, protein and fat.

This chili is very satisfying, easy to make and can be eaten on its own or as a topping for a rice/quinoa bowl. I can see it being delicious with chopped parsley or cilantro. The original recipe calls for avocado and cashew sour cream but I omitted this part, I also used powdered cayenne powder instead of fresh Anaheim peppers and used fire roasted canned tomatoes instead of fresh ones.


1 28 oz can of fire toasted tomatoes

2 tbsp of coconut oil

1 medium yellow onion, diced

4 cloves of garlic, minced

2 stalks celery, diced

1 lbs of sweet potato, peeled and diced

1 tbsp fresh thyme leaves or I used 1 tsp of dried

4 cups cooked black beans* (unsalted)

3 cups vegetable broth

1/4 tsp cayenne powder (adjust the level of spiciness based on preferences)

sea salt and black pepper to taste


Blend the tomatoes until chunky puree has formed.

In a large pot (dutch oven works great) melt coconut oil over medium-high heat, cook for 5 minutes until softened. Add garlic, celery, sweet potato and tomatoes. Saute for another 5 mins. Add beans, broth and seasonings. Stir well, bring to boil, cover with lid, lower the heat and cook for 45 minutes.

*I totally understand that using canned beans is easy, but I’d definitely recommend to cook the beans which is really easy too and takes pretty much no effort. Cooking beans with seaweed like wakame or kelp helps with digestion greatly.