Sweet Potato Chile Mole

Sweet Potato Chili Mole

Ok, so Super Bowl is not my best thing. I'm repeatedly amazed at my ability to forget the rules even before the person trying to explain finishes their sentence. I'm like a fish in a fishbowl - it's scary.

Now brace yourself for a serious spoiler alert. Typical Super Bowl type foods, think chicken wings with buffalo sauce and triple layer cheese nachos, are not exactly my favorite either. (No judgement if those are your thing - if it makes you happy, go for it).  

Super Bowl Chili

Alright, time to rein in this negative-nancy. 

There are few things I love more than friends hanging out and eating good food. So this year, I made a game plan. Instead of skipping the Super Bowl fun, as I have been known to do, I am changing my attitude.

I have decided to bring food that I'm excited about and hopefully everyone will love. This way, even if I find myself staring perplexed at a screen filled with men in tight pants piling on top of each other, at least I will feel like I somehow partook in the festivities. Regardless of who wins the game, in my world if there is good food and quality people, then it's a win-win. 



This Sweet Potato Chile Mole recipe combines a few of my absolute favorite things: chocolate, sweet potatoes and spice. (Not to mention it's all made in one pot- hooray for less time doing dishes and more time living life.) It may sound like a weird combo at first, but your will find that it's warming and satisfying, and pretty much a guaranteed crowd-pleaser. 


Serves: 8-10

Prep Time: 20 min

  • 2 tbsp olive oil 
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp ancho chili powder (if you like it spicy, add  more)
  • 2 tbsp sauce from chipotle peppers in adobo
  • 1 tsp cinnamon
  • 2 tbsp cumin
  • 1 green and 2 red bell peppers along with 1 jalapeno, diced
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 cups sweet potato, cubed 
  • 2 cans (15 oz) black beans and 2 cans pinto beans
  • 2 cans (14.5 oz) fire-roasted tomatoes
  • 8 cups vegetable broth
  • salt to taste
  • low-fat sour cream or greek yogurt, fresh cilantro, cocoa nibs and lime wedges to garnish

Above is a link for the chipotle peppers in adobo sauce that I like to use. I use these in almost every Mexican-inspired dish for the deep, smoky flavors and spicy kick. As in this recipe, I used the sauce itself and left out the peppers because they are hot hot hot! 


  1. In a large soup pot, heat olive oil over medium-high heat. Toss in the onions and pinch of salt, and saute until slightly translucent and browning, ~3-5 minutes.
  2. Next toss in the garlic and saute ~2 minutes.
  3. Add in the jalapeno, bell peppers and spices and again, saute ~2 minutes.
  4. Put remaining ingredients except for the garnishes into the pot and bring to a boil. Turn down to a simmer and cook, lid-off, until the sweet potatoes are soft (~20 minutes).  
  5. Taste and add salt if needed. (Salt brings out other flavors so if something you cannot quite put your finger on is missing, it's likely to be salt.)
  6. Serve with lime wedges and garnish with low-fat sour cream or Greek yogurt as desired, a sprinkle of fresh cilantro and cocoa nib crumbles.
  7. Enjoy and share!  

Try this recipe for your Super Bowl party and let us know how it goes by leaving a comment below- we LOVE hearing from you!