Black Bean and Sweet Potato Chili


There comes a time when you have to accept that it is officially winter. Yesterday was that day here in Ottawa. We got about 30 cm of snow overnight, which cast the entire scenery in a cold white glow, which I do admit is quite beautiful to look at from the warmth of the house.

It's not that I hate winter. I love the snow, at least in theory. When I'm bundled up and all, it's not so bad. But the cold winds and dirty slush aren't my idea of a good time.

I do have to say that this year I am very lucky to only having to live through a small part of it. My lucky partner on the other hand left this morning to the sunny and warm Costa Rica, where I'll be joining him after the holidays.  He only got about three days of it all, of which I am slightly envious.

Nonetheless, this cool weather has me in the kitchen concocting warm comforting dishes, without all the fat that is. I find that most people find themselves reaching for the higher fat food this time of year, probably because our bodies are searching for more energy to keep warm. Really, it's because our society chronically under eats carbohydrates, the fuel our body truly needs. The easiest way to fill that void is with very calorically dense, but not so optimal, foods.

This chili is a bit more protein dense than I usually go for, the bean provide more than enough for most peoples daily quota, along with a healthy dose of fiber to keeps things running smoothly. Add some rice or quinoa to boost the carb load of the meal.

Soul Warming Sweet Potato and Black Bean Chili

The best way to warm yourself throughout the fall and winter is with a nice big bowl of this chili. It combines the sweetness of the potatoes with the spicyness of the sauce for just the right amount of warmth in your stomach.



Prep Time
30 Minutes

Cooking Time
1 Hour 0 Minutes


  • 3 medium sweet potatoes - peeled and diced
  • 2 large bell peppers - diced
  • 1 large onion - diced
  • 4 large tomatoes - diced
  • 4 cup tomato sauce
  • 2 can black beans
  • 2 can red kidney beans
  • 1 package corn - frozen, non-GMO
  • 2 Tbsp cumin
  • 1 tsp cayenne
  • 1 Tbsp black pepper
  • 1 tsp white pepper
  • 1 Tbsp paprika - smoked
  • 1 Tbsp chipotle flakes


  • In the biggest pot that you own, or well a large one in case you own any of those ginornmous ones used for extra large batches of foodness, sweat the onion with a little bit of onion.
  • Add the peppers and sweet potatoes and allow to cook for about 5 minutes.
  • Now add the sauce, the diced tomatoes if you are using canned, if not wait until the sweet potatoes are almost done to add the fresh ones. Throw in all the spices as desired. Simmer on low heat.
  • When the veggies are half done, add the beans and the corn. Bring back to a low simmer and cook long and slow until everything is cooked through.
  • This stuff is even better the next day so I tend to make it beforehand if serving at an event. It's just one of those things that gets better everytime you reheat it (well within reason...).
  • Serve as is, or over rice of quinoa.
  • Enjoy!

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