Sweet Potato & Black Bean Chili

It has been said the way to a man’s heart is through his stomach.

I would like to throw a twist into this saying by adding a healthy stomach leads to a healthy heart, which is the heart you want.

Nourish his heart and you nourish his soul. Men, this goes for women as well.

This week, try this heart-nourishing dish.


  • 1 tablespoon plus 2 teaspoons coconut oil
  • 1 medium-large sweet potato, peeled and diced (organic)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder (to taste)
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile (optional)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes – organic
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro


  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
  3. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
  4. Add water and bring to a simmer.
  5. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  6. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
  7. Reduce heat and simmer until slightly reduced, about 5 minutes.
  8. Remove from heat and stir in cilantro.


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