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Sweet Potato and Black Bean Mocha Chili

Updated: Jan 9, 2022

Stepped Up Chili Night

Recipe by Jenna Kanuck, P.S. Flavor!™ Spice Girl

Celebrate National Chili Day all year long. Around here that’s a pretty big deal because we LOVE chili. Maybe you are competing in a chili cook off, maybe you just love chili, or perhaps you are simply looking for a hearty and easy weeknight dinner. Whether you consider yourself a novice in the kitchen or a chili connoisseur, this Sweet Potato and Black Bean Mocha Chili is sure to delight. Smokey and a little bit spicy, the P.S. Flavor!™ Mocha Chili complements the sweet potatoes nicely while delivering just the right amount of kick.

Sweet Potato and Black Bean Mocha Chili


  • 2 tablespoons extra virgin olive oil

  • 1 yellow bell pepper, diced

  • 1 medium yellow onion, diced

  • 3 medium sweet potatoes, peeled and cubed

  • 2 tablespoons P.S. Flavor!™ Mocha Chili

  • 3 cloves garlic, minced

  • 2 cans fire roasted diced tomatoes

  • 3 1/2 cups water

  • 1 1/2 tablespoons adobo sauce (add more for more heat) from a can of Chipotle Peppers in Adobo Sauce

  • 2 cans black beans, drained and rinsed

  • 1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen


  1. Place a large pot or dutch oven on high heat; add olive oil and then the diced bell pepper and onion to the hot oil and sauté for about 7 minutes, until translucent. Next, add the sweet potato and P.S. Flavor™ Mocha Chili and continue sautéing for an additional 4-5 minutes. Add the garlic and sauté for 1 more minute.

  2. Pour in the tomatoes with their juice and the water. Stir in 1 ½ (or more) tablespoons of the adobo sauce and bring the whole mixture to a boil. Let boil for 3-5 minutes and then turn the heat down to a simmer.

  3. Stir in the black beans. Season with P.S. Flavor!™ Creole Kitchen. Allow mixture to simmer for an hour. Garnish with your favorite chili topping. We recommend sour cream or plain Greek yogurt (unless you want to prepare this as a vegan recipe), sliced avocado, pepitas, and cilantro.


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