Sweet Potato And Bean Chili


  • 2 large sweet potatoes
  • 1 onion, chopped fine
  • 2 cloves garlic, minced
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 cup corn
  • 1 15oz can kidney beans
  • 1 15oz can black beans
  • 2 796ml cans diced tomatoes
  • 1/4 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 tbsp chili powder
  • pinch of salt and pepper



  1. Chop sweet potatoes into small chunks (you can keep the skin on if desired). Boil in a medium sized pot until soft (about 15 minutes).
  2. In a large pot, sautee onions and garlic in a small amount of oil or in water. Cook about 3 minutes. Add chopped bell peppers, and cook another 5 minutes.
  3. Add canned tomatoes, beans, and corn. Stir and cook on medium-high heat.
  4. When sweet potatoes are done cooking, drain the water and add the potatoes to the pot of chili.
  5. Add all seasonings and stir. Cook for about 45 minutes.
  6. Serve and enjoy 🙂 Optional: garnish with cashew sour cream and fresh cilantro.



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