Smoky and Sweet Vegetarian Chili


I am a WIMP when it comes to this chilly weather, so I am taking Chef Roger Mooking’s 5 Ways to Get Cozy this Winter seriously.

The main reason the winter and I don’t get along is the inadequate amount of heat in my home. I live in a very small studio apartment that was built in 1901. Although historic and beautiful, my walk-in closet was originally the walk-in ICE BOX. This is convenient when I need to chill extra soup; inconvenient when I need to get dressed in the morning.

To quell this chill, I cook. Whether it is roasted vegetables, soups, or fresh baked cookies, they all warm up my belly and apartment! The Smoky Kumato® & Sweet Potato Chili recipe not only has healthy carbs, but is packed with protein and savory Kumato® flavor. It is vegan approved and only has a couple ingredients, unless of course you load on the toppings like me!


4 Kumato® tomatoes, diced

1 can of black beans

2 tsp olive oil

1 medium white onion, diced

4 medium sweet potatoes, cubed

2 Tbsp chili powder

1 tsp cayenne pepper

1 tsp ground cumin

4 cups vegetable broth

Salt and pepper to taste

Suggested toppings- chopped red onion, fresh cilantro, and avocado!


  1. In a large sauce pan, sweat the chopped onion in olive oil for about 5 minutes.
  2. Add the sweet potato and seasonings to the onion and cook for 3 minutes.
  3. Add the diced Kumato® and broth and bring to a boil.
  4. Add the black beans and simmer for approximately 20 minutes or until the potatoes are soft.
  5. Plate and serve with suggested toppings.

This recipe serves 4 people, so share the warmth! Chips to dip are always encouraged. Try root vegetable chips for a perfect earthy pairing.


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