Chef's Corner: Black Bean and Sweet Potato Chili

Posted on February 5, 2024


This hearty, plant-based chili is sure to warm you up on the chilliest of winter days while its colorful ingredients will have you looking forward to the springtime.

About Chef Kali

Chef KaliChef Kali Garita is the Chef Manager for Middletown, NJ. During his time at Whitsons Kali has partnered with members of the community to help enhance life one meal at a time. Kali enjoys giving back and has conducted workshops to teach basic kitchen skills to individuals with disabilities. When Kali is not in the kitchen you can find him hiking, playing soccer and riding bikes with his three kids.  

Black Bean and Sweet Potato Chili


  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced (about 2 tablespoons)
  • 2 tablespoons chili powder
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon ground cumin
  • 1 teaspoon freshly ground black pepper 
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons dried basil
  • 2 (14-ounce) cans vegetable or chicken broth
  • Juice of 1 lime (about 2 tablespoons)
  • 1 large yellow onion, chopped (dish)
  • 1 red bell pepper, cored, seeded, and chopped (dish)
  • 1 green bell pepper, cored, seeded, and chopped (dish)
  • 1 jalapeño peppers, seeded and diced (dish)
  • 2 medium sweet potatoes, diced (bowl)
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes
  • 2(15-ounce) cans black beans, rinsed and drained



1.Heat oil in a large saucepan or Dutch oven add minced garlic, yellow onions, red bell peppers, green bell peppers and cook over medium heat stirring occasionally for 2 minutes 
2. Add all spices to season the mixture and cook for another minute.
3. Add the beans, sweet potatoes, diced tomatoes and broth. 
4. Season with salt and pepper, to taste, and a pinch of red pepper flakes.
5. Simmer, uncovered, about 30 minutes.
6. Remove bay leaf, and stir in lime juice and garnish with cilantro and green onions. 


Contributed by Kali Garita, Chef Manager, Contract Management Division