Ingredients
Scale
Black Bean Chili:
- 3 tablespoons coconut oil
- 1 medium onion (chopped)
- 1 large red or orange bell pepper (chopped)
- 1 tablespoon minced garlic
- 2–3 tablespoons cocoa powder
- 1 1/2–2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon sea salt
- 3 15- ounce cans of black beans
- 1 15- ounce can of roasted (diced tomatoes)
- 3 cups vegetable broth (or the broth of your choice)
- 2 cups corn (fresh or frozen)
- 3 tablespoons maple syrup or coconut sugar (optional)
- sea salt and pepper to taste
Roasted Sweet Potatoes:
- 4 medium sweet potatoes (washed but not peeled, diced into cubes)
- 1–2 tablespoons coconut oil (melted)
- salt and pepper to taste
Optional Garnish:
- diced avocados
- diced onions
- diced green onions
- chopped cilantro
Instructions
Roasted Sweet Potatoes:
- Pre-heat oven to 425 degrees F. Toss cubed sweet potatoes with melted coconut oil. Season with salt and pepper to taste. Bake on rimmed baking tray turning every 15 minutes for about 30-40 minutes (or until browned). Remove from oven.
Black Bean Chili:
- While sweet potatoes are roasting, melt 3 tablespoons of coconut oil in large saucepan or dutch oven over medium heat. Add onions and cook until translucent. Add chopped peppers and garlic and cook for another 5 minutes. Season with cocoa powder, chili powder, smoked paprika, and sea salt. Stir thoroughly.
- Add in black beans, diced tomatoes, broth, and corn. Bring to a boil. Turn down and simmer for about 8-10 minutes. Add optional maple syrup/coconut sugar and season to taste with sea salt and pepper.
- Serve warm with roasted sweet potatoes and other optional garnish.
Notes
We recommend organic ingredients whenever possible.
If you’re not vegan, cheese or sour cream make excellent garnishes for this black bean chili recipe as well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: and Broths, Chilis, Soups
