This is one of my favorite chili recipes. It is a flavorful, hearty and vegetarian dish that even meat lovers enjoy.


4 sweet potatoes, skin on

1/2 cup (125 ml) onion, diced
2 tbsp (30 ml) grapeseed or olive oil
3 garlic cloves, crushed
1/2 cup (125 ml) red pepper, diced
1/2 cup (125 ml) green pepper, diced
1/2 cup (125 ml) zucchini, diced
1/2 cup (125 ml) tomatoes, diced
1/2 tsp (2.5 ml) chili powder
1/2 tsp (2.5 ml) cumin
1 tbsp (15 ml) soy sauce or Bragg
black pepper to taste
2 cups (500 ml) canned black beans, rinsed, and drained
1 cup (250 ml) tomato sauce
hot pepper sauce, to taste


  1. Preheat oven to 400 degrees F, pierce sweet potatoes then place on a cookie sheet and bake until soft, about  60 to 75 minutes. Sweet potatoes ‘weep’ so be sure they have something under them.
  2. While potatoes cook, sauté onion, garlic, peppers and zucchini over medium heat for a few minutes before adding tomatoes and seasonings.
  3. Cook a few more minutes then add black beans and tomato sauce.
  4. Season to taste with hot pepper sauce and simmer on low until potatoes are done – or at least 10 minutes if potatoes are already done.
  5. Remove sweet potatoes from oven, when done. Cool for 5 minutes.
  6. To serve, cut potatoes in half and spoon chili over them.

Serves 4