Sweet Potato Black Bean Chilli

The secret ingredient in this chili? It is cacao powder. There is a subtle bass note in this recipe with a hint of earthiness and unique flavour. It’s genius really!

Sweet Potato Black Bean Chilli

PREP 25 MINS | COOK 40 MINS | MEDIUM | SERVES 6

Ingredients:

• 1 tablespoon olive oil
• 1 large red onion, diced
• 1 tablespoon each of chili powder, ground cumin, and Organika Maca + Cacao powder
• 1 tablespoon fresh garlic, peeled and chopped
• Pinch of cinnamon
• 3 medium sweet potatoes, peeled and diced
• 1 16-ounce jar salsa (I prefer the hot)
• 1 15-ounce can black beans, rinsed and drained
• 4 teaspoons of Organika bone broth mixed with 4 cups of water

Directions:

• Place the olive oil and diced onion in a pot and saute. Add the sweet potato and all of the spices and cook for about 5 minutes.
• Next, add in the rest of the ingredients and bring to a boil over medium heat and then lower to a simmer and cook for about 30 minutes.
• Serve the chili with fresh cilantro, avocado, a squeeze of fresh lime and tortilla chips.

Recipe Highlights:

• Wheat and Gluten Free
• Dairy Free
• Egg Free
• Nut Free
• Energy boosting
• Stress-busting
• Immune-enhancing
• Gut healing
• High in Fibre
• Low Glycemic
• No Added Refined Sugars

Kathy Smart is a registered Holistic Chef and teaches, motivates and inspires others to live Smarter by providing healthy recipes and healthy living tips specific to the gluten-free and wheat-free lifestyle.