Posted on by Margo

Sweet Potato Black Bean Chili

Today I was out and about doing tons of errands after my morning run.

I found this cute pumpkin candle at Homegoods! 

Anyway, I didn’t want to spend too much time for meal prep tonight.  So I had to think of something that was quick.  We’ve been doing a Mexican food themed night for months: Taco Tuesday, Tortilla Tuesday… you get the drift!  I decided to make a larger batch of gluten-free, vegetarian chili that I can have to serve for guests over the holiday weekend, as we’ll host a vegetarian and with three kids and multiple diets I like to have meal options prepared!  

While I was out I happened across a couple of things that I’m going to add to my “like” list for gluten free products: 

  • Seasonal pumpkin spice Siggi yogurt
I usually go for the sugar free – but I had to try this one 🙂



Strawberry Acai Coconut Kefir , this strawberry Kefir is very good.  I try to include kefir, and other probiotic/prebiotic foods in my diet for gut health.  It always is nice when the kefir is tasty.  I especially like coconut kefir and non-dairy kefirs!

So onto dinner:

Sweet Potato Black Bean Chili

This came together really easily and can be vegan/gluten-free or add protein as desired (I added ground turkey and shredded cheese):

  • Ingredients:
  • 1 Sweet Potato, peeled and diced
  • 28 oz diced tomatoes
  • 14 oz black beans
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Cups vegetable broth
  • 2 1/2 Tablespoons chili powder
  • 3 teaspoons sea salt
  • 2 teaspoons cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1 ounce unsweetened chocolate (optional)

Directions

Place coconut oil in a large skillet over medium heat. Add garlic and onion and cook until transluscent.  

Add vegetable broth, black beans, diced tomotoes and sweet potato.  Bring to a boil.  Reduce heat to medium and add spices, stirring frequently.  Cook for an additional 25 -30 minutes.  Serve warm with optional garnish such as shredded cheese, cilantro or onion.  

How do you manage hosting guests with different dietary requirements?  Do you have any time-saving techniques for meals when hosting?  I’d love to hear!