Black Bean and Sweet Potato Chili


2 tbsp olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 tsp sea salt
1 large sweet potato, cut into ½” cubes
zest and juice of 1 lime
1 – 28oz can of diced tomatoes
4 – 15oz cans black beans, rinsed (or 6 cups cooked)
1 jalapeno chile pepper, seeded and chopped
1 tbsp cumin powder
1 tbsp chili powder
1 tsp cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves


Saute onion, red pepper, garlic and salt until soft. Add the sweet potato and lime zest and cook 10 to 15 minutes more, stirring occasionally. Add tomatoes, black beans, jalapeno, lime juice and seasonings. Cover and simmer 30 minutes or until sweet potato cubes are soft.

Serve over brown rice with lime wedges and cilantro or with corn bread, biscuits or taco chips alongside.