Eat + Drink

Sweet Potato Black Bean Chilli

Kathy Smart, RHN

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



  • 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


  • 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.