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Black Bean, Sweet Potato, and Quinoa Chili

Samantha Serpe

There's something so satisfying about a warm bowl of chili on cold winter evenings. So many of us are used to chilis that give you that "heavy" feeling right after you're done eating it. They are usually filled with unnecessary fats and calories. This chili will still give you fulfilling feeling without making you feel weighed down at the end. It is filled with delicious ingredients that will not only warm your body up but will also provide nutrients so your bodily functions can perform efficiently. Although this chili is technically vegan, it can be made into a meat lover's favorite just by adding ground turkey!

The black beans have an array of health benefits, including prevention of cardiovascular disease and certain types of cancer. Eating black beans regularly will aid in digestive health as well as the regulation of the body's blood sugar levels. Black beans can also be beneficial for various nervous system functions. They contain high levels of the amino acid tryptophan, which convert to the feel-good neurotransmitter, serotonin. 

We added the superfood quinoa for many reasons. It is a complete protein meaning, it contains all nine essential amino acids. It has two times the fiber of most grains and is rich in Magnesium, Riboflavin and the antioxidant Manganese. We added sweet potatoes for its delicious taste and for its many health benefits. Click over to our sweet potato muffin post to read about all the reason we need these in our life.

So in short, this light chili will not only satisfy your hunger for something warm, but it will also calm your mind and give you that feel-good feeling! 


3 Tbs. olive oil

2 medium sweet potatoes, peeled and cut into bite size chunks

1 large yellow onion, diced

4-5 cloves of garlic, minced

2 Tbs. chili powder

2 tsp. ground cumin

1 tsp. crushed red pepper

Salt and pepper 

2 (15 oz.) cans organic black beans, rinsed and drained

2 (15 oz.) cans diced tomato (with juice)

3 cups of water

2 cups cooked quinoa

2 limes

2 ripe avocados

Jalapeño slices for serving (optional) 

Serves 6-8


  1. Heat oil and garlic in a dutch oven or large pot over medium-high heat.
  2. Add onion and sweet potato and let cook until the onion softens about 4 minutes. Be sure to stir so the garlic doesn't burn.
  3. Mix in chili powder, cumin, crushed red pepper, and add salt and pepper to taste. Stirring often to mix all the flavors together, cook for about 3 more minutes.
  4. Add black beans, diced tomatoes with their juices, and water. Bring mixture to a simmer. Cover the pot and cook until the sweet potatoes are tender and chili has thickened, about 25-30 minutes.
  5. Add in the cooked quinoa and mix all together.
  6. Serve in bowls with a squeeze of fresh lime juice and top with a few slices of avocado and jalapeño (optional). 
    *Note: If you are a meat eater, you can add ground turkey by cooking it the oil and garlic in the first step for 5 minutes or until no longer pink.