Roasted Sweet Potato and Black Bean Chili


Before I dive into today’s soul warming recipe I wanted to share with you a few things that have been going on behind the scenes at Happily Unprocessed.

 1.  First off, I have (very slowly) been adding the NUTRITIONAL information to our recipes.  This is not an easy task and it’s taken me most of December.  I just want to put it out there that the information is APPROXIMATE.  A recipe’s nutritional value can change with something as simple as you adding a tsp more oil to the pan or using 7 oz of chicken instead of 6.  So please keep that in mind when viewing any nutrition not only for our recipes, but any recipe.

2.  The next thing was as I was combing through the recipes I took some time to clean up the recipe index.  I deleted old recipes that weren’t getting much attention, moved some around and even added some.

So if you have a recipe that you absolutely love that you can no longer find, just shoot me an email or leave a comment and we’ll get that taken care of.

3.  And lastly, as with any journey, I feel we can take it a step further in 2017 with CLEANER, HEALTHIER, PLANT BASED recipes.   There won’t be as many chicken recipes (thank goodness because there’s too many already), less meat, less butter and oil, less animal overall.

There will be more VEGAN, DAIRY FREE, GLUTEN FREE recipes and as always, I will do my best to make them rock star delicious so you will continue to steer more towards them than processed recipes.

So onto our first series of recipes this January to keep you healthy and moving towards a healthy lifestyle.

This roasted sweet potato and black bean recipe is absolutely T-H-E-  B-O-M-B  !!!!
I am so not joking.

There is a perfect marriage between sweet potatoes and black beans.

You want to begin by cutting up the sweet potato into small cubes like below and roast them at a high temperature so they get caramelized on the sides:



And the rest is all stove top and comes together in a snap.

  1. In a large stockpot, add some oil and saute the onions, peppers, carrots and garlic until soft.  Add the spices.
  2. Add the vegetable broth (they’ll be a recipe coming for that later this month as well), fire roasted tomatoes, corn, beans and let it simmer as the potatoes are roasting.
  3. I used my immersion blender at this point to give the chili a little more thickness, then finished it with the sweet potatoes.

And can I tell you …. it is UH-mazing.  If you like more heat, may I suggest you use SMOKED paprika in lieu of the regular paprika or ANCHO chili powder, add another jalapeno, etc.


This is NOT a hot chili, it is mild … so adjust it according to your preference.  Taste test as you go along but I think you will really enjoy this recipe.  It’s meatless but so filling thanks to the beans.

Top it with your favorite toppings and plop yourself down in front of the tv to watch the NFL Playoffs this weekend!


Roasted Sweet Potato and Black Bean Chili



  • 23 Medium Organic Sweet potatoes, peeled and cut into small cubes
  • 2 Tbsp olive oil, divided
  • 1 1/2 Cups Organic Onion, chopped (or diced depending on preference)
  • 1 Cup Organic Bell Peppers, diced (I used green and red)
  • 1 Organic Jalapeno Pepper, deseeded and diced small
  • 1/4 Cup Organic Carrot, shredded or diced
  • 4 Cloves Organic Garlic, minced
  • 2 1/23 Cups Organic Vegetable Broth
  • 2 (14 oz) Cans Fire Roasted Diced Tomatoes
  • 1 Cup Frozen Organic Corn
  • 1 1/2 Tbsp Chili Powder (or more to taste)
  • 2 tsp Ground Cumin
  • 2 (14 oz) Cans Organic Black Beans, drained and rinsed (unsalted if possible)

Toppings (optional)

  • Cilantro, lime wedges, diced avocado, sour cream, cheddar cheese, organic corn chips. guacamole


  1. Preheat oven to 425 degrees
  2. Peel, cut and dice the sweet potatoes and place them in a bowl. Drizzle with 1 Tbsp oil, season with salt and pepper and place on a baking sheet
  3. Roast until tender BUT NOT MUSHY, checking at 15 min then every 5 min after
  4. Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over low-med heat. Add the onions, carrots and peppers and saute 4 minutes (or until beginning to soften), then add the garlic and saute 1 minute
  5. Stir in the spices and season with salt and pepper, stirring constantly for 30 seconds or fragrant
  6. Add the vegetable broth and diced tomatoes and beans
  7. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes
  8. Using an immersion blender, blend for a few seconds to thicken the soup
  9. Finally add in the sweet potatoes and allow to just warm through

Recipe Source:  Inspired by
I used all organic ingredients when making this recipe (minus the diced tomatoes), and hope you do too!  🙂



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  1. Isn’t “4 (14 oz) Cans Fire Roasted Diced Tomatoes” processed?

    • Ingredients: Organic fire roasted diced tomatoes, organic tomato juice, sea salt, calcium chloride, citric acid. How so?

  2. Lourdes Townsend says:

    This looks so yummy. Can’t wait to make it for my vegan hubby. Thank you for committing to bringing on more plant-based recipes!

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