Sweet Potato and Black Bean Chili

This meatless chili converts carnivores: sweet potatoes go creamy against smoky chipotle, black beans bring the heft, and cocoa deepens everything. It’s naturally gluten-free, freezes like a champ, and tastes better on day two.

Yield: Serves 6 · Time: 50 min

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp minced chipotle in adobo
• 1 tsp cocoa powder
• 2 large sweet potatoes, cubed
• 2 cans (15 oz) black beans, drained
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cups gluten-free vegetable broth
• Salt; lime, avocado, cilantro to serve

Directions

1. Soften the onion in oil; add garlic, spices, chipotle, and cocoa for 1 minute.
2. Add sweet potatoes, beans, tomatoes, and broth.
3. Simmer 30–35 minutes until the potatoes are tender and the chili thickens.
4. Mash a few potato cubes against the pot to thicken further; season.
5. Serve with lime, avocado, and cilantro.

Pro tip: Chili powder blends occasionally hide flour as an anti-caking agent — a labeled gluten-free jar removes the doubt.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.