Description
This Sweet Potato and Black Bean Chili is a hearty and flavorful dish packed with nutritious ingredients and warming spices.
Ingredients
Scale
- 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
- 1–15 oz can fire roasted diced tomatoes
- 1–15 oz can black beans, rinsed and drained
- 2 cups beef broth
- 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
- 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.
- Add the minced garlic, diced onion, salt, and all the spices. Cook until the onion softens and becomes translucent.
- Stir in the diced sweet potatoes, beef broth, fire-roasted diced tomatoes, and rinsed black beans. Combine thoroughly.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and cook uncovered for 20 to 30 minutes, or until the sweet potatoes are tender.
- Taste the chili and adjust seasoning if needed. Ladle into bowls and serve with your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This chili can be frozen for up to 3 months.
- Customize toppings based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 331
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 4.1 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 84.5 g
- Fiber: 12 g
- Protein: 9.3 g
- Cholesterol: 70 mg