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.
