Description
This Sweet Potato and Black Bean Chili is a hearty and flavorful dish packed with nutritious ingredients and warming spices. Featuring lean ground beef, tender sweet potatoes, black beans, and fire-roasted tomatoes, it simmers into a comforting one-pot meal perfect for any season. The chili is richly spiced with cumin, chili powder, paprika, and chipotle, delivering a satisfying depth of flavor that’s easy to prepare for family dinners or meal prep.
Ingredients
Scale
Proteins & Vegetables
- 1 tablespoon avocado oil
- 1 pound 90% lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ – 2 cups diced sweet potatoes (roughly 1 large or 2 medium sweet potatoes)
- 1-15 oz can fire roasted diced tomatoes
- 1-15 oz can black beans, rinsed and drained
Liquids & Broth
- 2 cups beef broth
Spices & Seasonings
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle powder
Instructions
- Heat the oil and brown the beef: In a large heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks to ensure even browning.
- Sauté aromatics and spices: To the browned beef, add the minced garlic, diced onion, salt, and all the spices (cumin, chili powder, paprika, oregano, chipotle powder). Cook the mixture, stirring frequently, until the onion softens and becomes translucent, allowing the flavors to meld.
- Add vegetables and liquids: Stir in the diced sweet potatoes, beef broth, fire-roasted diced tomatoes with their juices, and rinsed black beans. Combine everything thoroughly to evenly distribute ingredients and spices.
- Simmer the chili: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Cook uncovered for 20 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking or burning.
- Serve with toppings: Taste the chili and adjust seasoning if needed. Ladle into bowls and serve with your favorite chili toppings such as green onions, sour cream, avocado slices, shredded cheddar cheese, sliced jalapeño, or fresh cilantro.
Notes
- This chili offers a wonderful balance of spicy and sweet flavors thanks to the chipotle and sweet potatoes.
- Using fire-roasted tomatoes adds a smoky depth that complements the beef and beans.
- For a vegetarian version, omit the beef and substitute vegetable broth.
- Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Add additional spices if you prefer a spicier chili, such as cayenne pepper or extra chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 331
- Sugar: 5 g
- Sodium: 988 mg
- Fat: 4.1 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 84.5 g
- Fiber: 47.7 g
- Protein: 9.3 g
- Cholesterol: 0 mg
