Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

It was Thursday night, the first night of our retreat. People were just arriving—some excited, some nervous, others unsure of what they’d signed up for. You could feel the mix of energy in the air. I knew that the first meal was more than just food—it was a welcome. A grounding. A signal that this was a space to exhale.

So I made this Sweet Potato & Black Bean Chili. I’d done it the year before and remembered how it brought people together—around the stove, around the table, with second helpings and unspoken sighs of relief. It’s simple. It’s nourishing. And it’s warm in all the ways we need food to be warm sometimes—not just temperature-wise, but emotionally.

While I was chopping the sweet potatoes, I was thinking about how most of us arrive somewhere new carrying a lot—stress, expectations, maybe self-doubt. I wanted this meal to say: *You’re safe. You don’t have to be anything but yourself right now.*

And yeah, I could tell you it’s healthy and full of fiber and plant-based protein—but that’s not really the point. The point is that it made people feel good. It made *me* feel good. And when someone came up to me and said, “This feels like home,” I knew we were off to a good start.

Ingredients

1 (16 oz) jar chunky salsa

1 (16 oz) can or 2 (8 oz) cans fire-roasted diced tomatoes

4 cups vegetable broth

Water, as needed (to adjust thickness)

5–6 medium sweet potatoes, diced into 1" cubes

2 tbsp extra virgin olive oil (EVOO)

2 tsp sea salt

1 tsp black pepper

1 tsp garlic powder

½ tsp ground cinnamon

2 medium onions, diced

6 cloves garlic, minced

2 cups carrots, diced

2 cups celery, diced

2–3 cups fresh kale, chopped

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

½–1 tbsp vegetable bouillon

Optional: onion powder, hot sauce, red pepper flakes to taste

Optional Toppings

These toppings can take your chili to the next level—adding flavor, texture, and a little something extra:

• Fresh Cilantro – Roughly chopped and sprinkled on top for a burst of freshness and color.

• Avocado – Diced or sliced; about ½ cup per serving adds creaminess and healthy fats.

• Sour Cream – A classic chili topper; about ¼ cup per serving brings a cool contrast to the warmth of the dish.

• Lime Juice – A fresh squeeze right before serving brightens everything up.

• Red Onion – Finely chopped for a little bite and crunch.

• Tortilla Chips – Crumbled on top or used as a scoop—they make a fun, crunchy “spoon.”

Feel free to mix and match depending on what you love and what you have on hand.

Directions

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potato cubes with extra virgin olive oil, salt, pepper, garlic powder, and cinnamon. Roast for 25–30 minutes, flipping halfway. Broil for 2 additional minutes for some charred edges.

   
   

2. Sauté the aromatics: While sweet potatoes roast, heat extra virgin olive oil in a large pot. Add onions and garlic, sauté until translucent (about 5 minutes). Add carrots and celery; cook 3–5 minutes. Stir in chopped kale and cook until slightly wilted.

   
   

3. Build the base: Add salsa, diced tomatoes, roasted sweet potatoes, vegetable broth, black beans, and bouillon. Add water to desired consistency.

   
   

4. Simmer: Let everything simmer for 20–30 minutes to deepen flavor. Taste and season with salt, pepper, onion powder, or garlic powder as needed.

   
   

5. Serve: Ladle into bowls and top with avocado, sour cream, cilantro, or tortilla chips if desired.

A Note From Me to You

Sometimes, just showing up for yourself is the biggest win of the day. Whether you’re cooking for others, making space for rest, or just managing to drink a glass of water—you’re doing something. And that counts.

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I know what it feels like to be in the thick of it. To wake up and already feel behind. To scroll and compare. To have a plan but end up eating cereal on the couch at 9 p.m. because the day got away from you. I’ve been there—more times than I can count.

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And in those moments, what I’ve learned is that the best thing you can do is meet yourself where you are. Not where you wish you were. Not where someone else seems to be. Right here. Right now.

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This chili? It’s just food. But it’s also a reminder that care doesn’t have to be complicated. It can look like chopping sweet potatoes while music plays. It can be stirring a pot with your sleeves rolled up and the windows open. It can be feeding yourself something that feels good—not perfect—just good.

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Nourishment goes beyond calories and macros. It’s about kindness. It’s about listening to your body, honoring your energy, and trying your best—whatever that looks like today.

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You don’t have to earn your rest. You don’t have to justify your softness. You don’t have to fix everything before you’re allowed to feel okay.

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You just have to keep showing up.

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Even when it’s messy.

Even when it’s hard.

I see you. I’m with you.

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And as always…

It’s up to you.