• 2 large sweet potatoes, peeled and diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
  • 1 cup vegetable broth (ensure it’s gluten-free)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Avocado slices, sour cream or dairy-free yogurt, and chopped fresh cilantro for garnish (optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onions and garlic, and sauté for about 2-3 minutes until they’re softened and fragrant.
  3. Stir in the diced sweet potatoes and cook for another 5-7 minutes, allowing them to brown slightly.
  4. Add the diced red and green bell peppers and minced jalapeño pepper. Sauté for an additional 2-3 minutes.
  5. Sprinkle the chili powder, ground cumin, paprika, ground cinnamon, salt, and black pepper over the vegetables. Stir to coat them evenly with the spices.
  6. Pour in the diced tomatoes, black beans, and vegetable broth. Stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the sweet potatoes are tender.
  8. Taste the chili and adjust the seasoning if needed.
  9. Serve the Sweet Potato and Black Bean Chili hot, garnished with avocado slices, sour cream or dairy-free yogurt, and chopped fresh cilantro, if desired.

This hearty Sweet Potato and Black Bean Chili is not only gluten-free but also a delicious and nutritious option for a cozy dinner. Enjoy!

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