Sweet Potato and Black Bean Chili

Prep time: 10 min, Cook time: 1.5 hours

One good thing about the changing cooler temps means it’s soup season!!

Sometimes I like to take my time chopping fresh produce and roasting it first to develop great flavors.

Other times I am extremely lazy 😂.

All of the ingredients in this chili came from either my pantry or my freezer. Which is incredibly helpful on a busy weekday.


  • 1T olive oil
  • 1 16oz bag frozen bell peppers and onions (or about 1 onion and 3 peppers, chopped)
  • 1 10 oz bag frozen sweet potatoes (or 1 large sweet potato, chopped). Butternut squash would also work nicely.
  • 2 14 oz cans of black beans
  • 2 14 oz cans of roasted tomatoes
  • 1 c brown rice
  • 1t Chili powder
  • Dash of cayenne pepper
  • Sea salt, to taste


  1. Heat olive oil over medium heat in a large stockpot.
  2. Add peppers, onions and sweet potatoes with chili powder and a little salt.
  3. Sautee until onions start to become translucent. Taste and add cayenne pepper if desired.
  4. Add tomatoes and beans (I added the juice as well, but you can drain and rinse if desired, just add a little more water to the pot).
  5. Add about 4c water and bring to a slow boil.
  6. Add rice and lower the temperature to medium-low.
  7. Continue to simmer until rice is fully cooked.
  8. Add salt to taste.

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