(Gluten-free, nut-free, soy-free)

This is a quick, filling chili that can easily be made with pantry ingredients. Says its creator, Chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program, “If you’re like me and always have a sweet potato or two, some frozen corn, and canned beans and tomatoes on hand, this recipe practically makes itself!” These measurements will produce a mildly to moderately spicy chili. For a less spicy version, according to Boan, omit the jalapeno and reduce or omit the chipotle chili powder. Also, feel free to substitute whatever beans you have for the three used here. You’ll need 4½ cups cooked beans in all.

Compassionate Cuisine Recipe by Chef Sara Boan of the Catskill Animal Sanctuary. Reposted with permission.

Makes 6-8 servings



For the spice blend:

1 tablespoon chili powder

2 teaspoons ground cumin

1½ teaspoons ground coriander

1 teaspoon chipotle chili powder

½ teaspoon dried oregano


For the chili:

1 tablespoon olive oil

1 yellow onion, chopped

2 poblano or bell peppers, seeds removed, diced

1 jalapeño pepper, seeds and veins removed, minced

4 cloves garlic, minced

1 large or 2 small sweet potatoes, peeled and cut into ½-inch pieces

1 cup frozen corn, rinsed under warm water to defrost

One 15.5-ounce can black beans, drained and rinsed (1½ cups cooked beans)

One 15.5-ounce can kidney beans, drained and rinsed (1½ cups cooked beans)

One 15.5-ounce can chickpeas, drained and rinsed (1½ cups cooked beans)

One 28-ounce can whole or chopped tomatoes, blended until smooth

1½ cups vegetable broth or water

1 teaspoon salt, plus more to taste

Juice of half a lime, plus more for serving

¼ cup finely chopped cilantro, for serving



  1. Make the spice blend. In a small bowl, mix together the chili powder, cumin, coriander, chipotle powder, and oregano. Set aside until needed.
  2. In a large soup pot or Dutch oven over medium-high heat, heat the olive oil. When hot, add the onion and a pinch of salt, and cook until it begins to soften, 4-5 minutes. Add the poblano and jalapeño peppers, and cook for an additional 3-4 minutes. Add the garlic, chili powder, cumin, coriander, chipotle chili powder, and oregano, and cook for an additional minute or two until fragrant.
  3. Stir in the sweet potato, corn, beans, tomatoes, broth or water, and salt; and bring to a boil. Cover, reduce the heat to low, and simmer for 25-30 minutes, until the sweet potatoes are tender when pierced with a fork. Add the lime juice, taste and adjust seasonings as necessary, and serve with lime wedges and chopped cilantro. The chili will keep in the refrigerator for 5 days. Cooled portions freeze beautifully and are best enjoyed within 3 months.