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–+ servings
Sweet Potato Black Bean Chili in a bowl garnished with jalapenos and scallions next to a skillet of chili, crackers and a linen napkin.

Sweet Potato Black Bean Chili {Gluten Free, Dairy Free}

Katie AdamsKatie Adams
A healthy, sweet and slightly spicy take on a classic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 430 kcal

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.
    Pot of sautéed onions.
  • Add ground beef, breaking up with wooden spoon. Cook stirring often until only a small amount of pink remains.
    Pot of cooked ground beef with onions.
  • 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.
    Pot of chili with broth, green chilis and tomatoes.
  • Add diced sweet potatoes and simmer uncovered about 15 minutes.
    Glass measuring cup of diced sweet potatoes.
  • Add black beans and simmer uncovered an additional 5 minutes until potatoes are fork tender.
    Pot of sweet potato black bean chili.
  • Portion into bowls and top with avocados, jalapeños, sliced green onions or your favorite dairy free cheese*.

Notes

*This is my favorite dairy-free cheese. I like it because it doesn't have preservatives, has a great taste, and melts really well. 

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 28gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 1947mgPotassium: 1126mgFiber: 8gSugar: 7gVitamin A: 12679IUVitamin C: 20mgCalcium: 118mgIron: 6mg
Keyword Chili, dairy-free, fall, gluten-free, healthy muffins, winter
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