Black Bean Sweet Potato Chili


  • 1 tablespoon olive oil
  • 2 cups mushrooms, diced
  • 1 small onion, diced
  • 1 medium sweet potato, cut into roughly in. pieces
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt (to taste)
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot pepper flakes (to taste)
  • 14 oz canned diced tomatoes
  • 2 cups cooked or canned black beans, drained and rinsed
  • 2 cups frozen corn
  • 1/2 cup water or vegetable broth
  • 2 cups kale, de-stemmed and roughly chopped
  • Avocado, pickled onions, and chives for topping


  1. Heat a large pot over medium heat. Once the pan is hot, add the olive oil and the mushrooms. Sauté for five minutes, avoiding stirring, to sear the mushrooms* and reduce the water content.
  2. Add the onion and cook for another 2-3 minutes, or until softened and fragrant. 
  3. Add the sweet potato and cook for 3-4 minutes.
  4. Stir in the garlic, followed by the salt, cumin, black pepper, cayenne pepper, paprika, and pepper flakes. Cook another 30 seconds, until fragrant.
  5. Pour the tomatoes into the pot and stir to combine. This will lift any spices that may be sticking to the base.
  6. Add the black beans, corn, and water or broth. Increase the heat to bring the chili to a low bowl, then reduce and simmer, covered, for 25-30 minutes.
  7. After simmering, the sweet potato should be fork-tender. Remove the chili from the heat and stir in the kale.
  8. Serve hot, topped with avocado, pickled onions, and herbs, or other toppings as you like.
  9. Leftovers will keep for 2-3 days, refrigerated in a sealed container, and can be frozen for up to a month.