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Ambassador [Associate]
Ambassador [Associate]
  • 585 calories
  • 35 min
  • 4 servings


  • 2 avocados
  • 2 (15 oz) cans black beans
  • 1 small bunch cilantro
  • 2 (14.5 oz) cans diced tomatoes
  • 4 cloves garlic
  • 1 medium red onion
  • 1 ½ lb sweet potatoes
  • black pepper
  • chili powder
  • cumin, ground
  • salt
  • virgin coconut oil


  1. Wash and dry the fresh produce.
    • 1 ½ lb sweet potatoes
    • 2 avocados
    • 1 small bunch cilantro
  2. Peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.
    • 1 medium red onion
  3. Peel and mince the garlic; transfer to a small bowl.
    • 4 cloves garlic
  4. Preheat a medium saucepan over medium heat.
  5. Drain and rinse the beans; set aside.
    • 2 (15 oz) cans black beans
  6. Once the saucepan is warm, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  7. Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
  8. While the onion cooks, peel and medium dice the sweet potatoes into ½-inch cubes; leave on cutting board.
  9. Add the garlic and sweet potatoes to the saucepan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.
  10. Add the beans to the saucepan and season with chili powder, cumin, salt, and pepper. Stir until fragrant, 15 to 30 seconds.
    • 2 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp salt
    • 1 tsp black pepper
  11. Add the diced tomatoes to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes.
    • 2 (14.5 oz) cans diced tomatoes
  12. While the chili cooks, halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.
  13. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Stir half into the chili and transfer the rest to a small bowl (for garnishing).
  14. To serve, spoon the chili into a bowl and garnish with the avocado and remaining cilantro. Enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • vegetable peeler