Gluten-Free, Dairy-Free, Soy-Free, Paleo Option, Whole30 Option
This healthy, hearty chili has a delicious combination of sweet potatoes and diced chiles that create a crave worthy blend of sweet, customizable heat! Simmered with fresh buttery garlic, spicy chili powder, and sweet, earthy cumin this easy dish is bursting with meaty, savory flavor.
Why I Love This Recipe
Made with common pantry staples: diced tomatoes, diced chiles, beef broth, black beans, cumin and chili powder, this Sweet Potato Black Bean Chili can easily fit into your normal meal rotation! Plus, with only 10 minutes of prep time you'll have more time to focus on other things while it gets delicious.
All chilis are a meal in a bowl but I typically miss the serving of veggies I have with other dinners. Sweet potatoes not only add a scrumptious play of sweet, savory and spicy to this meal, but also a boost of healthy nutrients! Additionally, I prefer using black beans instead of traditional kidney beans in this chili as the texture holds up well next to the softness of the sweet potatoes.
Finally, Sweet Potato Black Bean Chili is perfect to cook in bulk! Because the depth of flavor gets more delectable the longer it sits in the refrigerator (up to 3 or 4 days), chilis are leftover rockstars! I love doubling this recipe reheat for quick meals throughout the week.
Cooking Tips
The heat in this recipe is easily customizable. For less heat use mild diced chiles, (I like this brand). For more heat use hot diced chiles.
Make sure to add the sweet potatoes in during the last 20 minutes of cooking and the black bean during the last 5 minutes. Otherwise the will become over-cooked and mushy.
Want to make this recipe paleo and Whole30? Remove the black beans and replace with an additional 1 or 2 diced sweet potatoes.
Topping suggestions
Feel free to pile on the toppings. Topping are super customizable and are my favorite part of soups and chilis! We like dairy-free cheese, jalapeños, hot sauce, black olives, salsa, scallions, avocado, and guacamole on this chili.
Slow Cooker/Crock Pot Directions
- Instead of a large pot, follow recipe directions 1-4 in a large skillet.
- Once the onions are softened, meat is browned, the spices and tomato paste are toasted, put it all in a large crock-pot.
- Then, add remaining ingredients: diced tomatoes, diced green chiles, sweet potatoes, and black beans. Reduce beef broth to 3 cups and add. Since the liquid in a slow cooker doesn’t evaporate, starting with less broth helps prevent a thin, watery soup.
- Finally, cover and cook on HIGH 3-4 hours or LOW 6-8 hours until sweet potatoes are soft. Reduce heat to WARM and serve.
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📖 Recipe
Sweet Potato Black Bean Chili {Gluten Free, Dairy Free}
Equipment
- 1 Large pot
- 1 Potato peeler
- 1 Cooking spoon
- 1 Can opener
Ingredients
- 2 tablespoon neutral oil I used coconut oil
- 1 large yellow onion diced
- 2 pinches salt
- 3 cloves garlic minced
- 2 lbs ground beef
- 1½ tablespoon chili powder
- 1½ teaspoon ground cumin
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 2 tablespoon tomato paste
- 2 15oz cans diced tomatoes
- 1 4oz can medium diced chiles
- 4 cups beef broth
- 3 medium sweet potatoes peeled and ½ inch diced
- 1 15oz can black beans drained and rinsed
- avocado chunks optional for garnish
- pickled jalapenos optional for garnish
- sliced green onions optional for garnish
Instructions
- Heat oil in large pot over MED heat until warms your hand when it's about 1 inch away from bottom of pot.
- Add onion and pinch of salt, stirring occasionally until soft and translucent about 3-5 minutes. Add garlic and sauté stirring frequently until aromatic about 30 seconds.
- Add ground beef, breaking up with wooden spoon. Cook stirring often until only a small amount of pink remains.
- Add chili powder, cumin, salt, and black pepper. Cook stirring frequently to toast spices about 1 minute. Next add tomato paste. Cook stirring frequently so the tomato paste can toast about 1-2 minutes.
- Add diced tomatoes, green chiles, and beef broth. Mix to combine. Bring to a boil then cover and reduce heat to LOW and simmer for 60 minutes.
- Add diced sweet potatoes and simmer uncovered about 15 minutes.
- Add black beans and simmer uncovered an additional 5 minutes until potatoes are fork tender.
- Portion into bowls and top with avocados, jalapeños, sliced green onions or your favorite dairy free cheese*.
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