Whether or not beans belong in chili has been long debated. And at this point, who really knows if true Texas chili did or did not originally have beans? If you try to search for yourself, you’ll find differing opinions, but if you ask me? Beans always belong in chili- at least if you want to make the best!
This recipe is perfect for those fall days where you want something hearty, yet simple- and delicious! Sweet Potato and Black Bean Chili provides a variety of nutrition and flavors to fill bellies and cover faces with wide smiles.
Why You’ll Love Sweet Potato Black Bean Chili
- Onion and Bell Pepper– a wonderful flavor-bomb duo to create a savory base.
- Ground Beef– the most necessary ingredient to making this dish satisfying. Cooked in with the onions and peppers to make it even more flavorful.
- Sweet Potato– The mild flavor of this tuber contributes variety in texture and added fiber. And they’re an in-season vegetable!
- Black Beans– if you’re truly against beans in chili, feel free to leave these out, but they add great texture, protein, and fiber to this dish.
- Spices– like chili powder, cumin, garlic, black pepper, and cayenne create a traditional chili flavor profile. Bringing the familiar comfort we all long for on a cool autumn evening.
How to Make This Dish
From start to finish, this recipe is so simple you won’t believe it! I know there are many who count a recipe as no-longer-easy if they have to chop a single vegetable, but I imagine if you’re here, you’re willing to do a little bit of prep. And if you’re like me, you might even find it relaxing.
That being said, the first step is to prepare your vegetables. I like about a quarter-inch dice on all my vegies. This makes them small enough to cook down quickly, but not so small that they disappear altogether.
Begin cooking your onions and peppers in a bit of oil over a medium heat. Cook them until just translucent and fragrant to get those flavors going.
Add in your ground beef with the peppers and onions. Break it up and start to brown it. While it browns, add in your seasonings.
After your beef is browned, stir in the sweet potato, tomatoes, tomato sauce, beans, and broth. Cover your pot and allow this to simmer for 30-40 minutes so that the sweet potatoes and beans are tender and the liquid has reduced some. if you’d like to thicken your chili, feel free to add your thickening agent of choice at this point.
This is a good summary of the fence building process! It can feel like a daunting task, but the steps…
What to Serve with Your Chili
- Corn Bread– this is by far my favorite way to have chili. A sweet corn bread pairs wonderfully with a spicy chili!
- Crackers– growing up, it was saltines! If you’re a fan, use ’em. If you have a different favorite cracker, use those! a little crunch never hurt anybody!
- Tortilla Chips– This is another go-to option in our house. In a house that loves enchiladas and other tex-mex dishes, tortilla chips aren’t hard to come by.
- Sour Cream– There’s nothing like a hot bowl of chili topped with a cold spoonful of sour cream. The creaminess helps if your chili turned out a little spicier than you like.
- Cheddar Cheese– if you shred it fresh, the cheese pulls are unreal!
If you love this recipe, leave me a comment and tell me how you served it!
Sweet Potato Black Bean Chili
Equipment
- 1 Large Pot with Lid
Ingredients
- 2 Tbsp Fat of choice
- ½ Green Bell Pepper diced small
- ½ Yellow Onion diced
- 1 Sweet Potato peeled and diced (¼-inch)
- 1 lb Ground Beef
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- 1 Tbsp Chili Powder
- ½ Tbsp Garlic Powder
- 1 tsp Cumin
- ½ tsp Smoked Paprika
- 1 tsp Italian Seasoning
- ¼ tsp Cayenne Pepper optional
- ¼ tsp Red Pepper Flakes optional
- 15 oz Canned Black Beans drained and rinsed
- 14.5 oz Petite Diced Tomatoes with juice
- 8 oz Tomato Sauce
- 48 oz Low Sodium Chicken Broth
Instructions
- Prepare your vegetables and add your fat to the pot over medium heat.½ Green Bell Pepper, ½ Yellow Onion, 1 Sweet Potato, 2 Tbsp Fat of choice
- Add Onions and peppers to pot and cook until soft and fragrant.
- Next, break up the beef in the pot with the onions and peppers and begin to brown. While the meat cooks, add in seasonings as well.1 lb Ground Beef, 1 tsp Sea Salt, ½ tsp Black Pepper, 1 Tbsp Chili Powder, ½ Tbsp Garlic Powder, 1 tsp Cumin, ½ tsp Smoked Paprika, 1 tsp Italian Seasoning, ¼ tsp Cayenne Pepper, ¼ tsp Red Pepper Flakes
- When the meat is fully browned, add in the sweet potato and stir to coat in seasonings. Then stir in the beans, tomatoes, and tomato sauce.15 oz Canned Black Beans, 8 oz Tomato Sauce, 14.5 oz Petite Diced Tomatoes
- Lastly, dump in the chicken broth and give a gentle stir. Turn up the heat, bring to a boil, then reduce to a low simmer before covering to simmer for 30-40 minutes.48 oz Low Sodium Chicken Broth
- After 30-40 minutes, check for your preferred consistency. If you'd like to thicken the Chili, feel free to make a corn starch slurry or add masa flour and allow to simmer a few more minutes.
- Serve warm and top with your favorite Chili toppings. We like sour cream, cheese, and jalapeños. Serve with tortilla chips, crackers, or corn bread.
Thank you for visiting Headed for a Homestead Blog. I’m Rebekah, your creator and author since 2023. As a new blogger in this big space, I’m still learning the ropes, and just as excited as when I began. I hope you’ll take some time to look around and maybe find a recipe or project you’d like to try.
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This was a wonderful chili – flavorful and sustaining! While not *totally* traditional, I feel way better after a bowl of this than after “traditional” chili.