Sweet Potato Root & Bean Chili

There's something deeply grounding about a pot of chili simmering on the stove, especially when it's loaded with colourful, wholesome ingredients. This version is hearty and plant-based, with just enough spice to warm you through. Serve it the way I love best: topped with buttery avocado slices and a crisp baguette to soak up every last spoonful.

At the heart of this chili are red kidney beans — the classic choice for good reason. They're firm and meaty, hold their shape beautifully as they simmer, and soak up the spices like a dream. More than just texture and taste, kidney beans are a powerhouse of plant-based protein, often affectionately called “poor man's meat.” They're rich in fibre, folate, iron, and magnesium, and because they're low on the glycemic index, they offer a slow, steady release of energy — especially beneficial for those managing blood sugar. Just be sure if you use dry beans that they're properly soaked, rinsed, and thoroughly cooked — raw or undercooked beans can be toxic, but handled right, they're a nutritional gem.

Sweet potatoes bring their natural sweetness and vibrant orange glow to the mix, making each bite just a little cozier. Packed with complex carbs, fibre, and up to six times your daily dose of vitamin A, they offer sustained energy and immune support without spiking your blood sugar. They're proof that comfort food can still be deeply nourishing.

A blend of warm, earthy spices like cumin and chili powder infuses every spoonful with depth and heat, while a touch of tomato salsa brings brightness and balance. It's a bowl full of goodness—made for sharing, savoring, and maybe going back for seconds.

Sweet Potato Root & Bean Chili

Serves 4

Ingredients

• 2 medium onions (any kind) diced
• 3 medium sweet potatoes, peeled and chopped unto bite-size pieces
• I 16-oz jar of tomato-based salsa (or your own recipe)
• 2 cans of kidney beans (rinsed)
• 2 cups organic vegetable stock
• 1 Tblsp chili powder (or more, to taste)
• 1 or 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 tsp hot sauce (I use sriracha)
• Parsley, avocado, and lime juice to serve

Instructions

1. Sweat the onions until soft, in a little bit of oil.
2. Add sweet potatoes and spices and cook for approximately 5 minutes, stirring gently.
3. Add salsa and vegetable stock (transfer to a medium pot or start everything in a pot instead of a frying pan).
4. Simmer mixture for 20 minutes, then add the beans and spices.
5. Cover and cook until sweet potatoes are desired consistency.
6. If desired, add some cooked hamburger meat or meat alternative, and mix.
7. Serve with slices of avocado, a squeeze of lime and a sprinkle of parsley.

Recipe tips

• The chili can be kept in the refrigerator for up to 10-14 days. It freezes well.
• If you make your own salsa, Roma tomatoes, a type of “paste tomato,” are great option. These tomatoes have denser flesh, fewer seeds and little water, making them perfect for chunky salsas.
• Sweet potato skins are edible and are a good source of fibre, so don't throw them away - try roasting them for a crispy snack.