Sweet Potato and Black Bean Chili
This hearty sweet potato and black bean chili is packed with protein, fiber, and a blend of delicious spices for a perfect winter meal.
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Ingredients
- ¼ cup cooking oil (see notes)
- 1 chopped onion
- 1 teaspoon garlic paste
- 2 lbs extra lean ground beef (see notes)
- 1 diced sweet potato (see notes)
- 15 oz can black beans
- 1 teaspoon sriracha (see notes)
- 10 oz can of Rotel tomatoes with green chilies (see notes)
- 2 cups vegetable broth (see notes)
- ½ teaspoon paprika
- ½ teaspoon chilli powder
- ½ teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 diced jalapenos (optional)
- ¼ cup chopped cilantro
Instructions
- Preheat the cooking oil.
- Saute the chopped onion in it until it becomes translucent. (see notes)
- Add the garlic and saute for 30 seconds to 1 minute. (see notes)
- Add the ground beef and saute till the meat is light brown. Use a meat chopper to break up the meat.
- Add the diced sweet potatoes, drained black beans, and sriracha and mix.
- Add all the remaining ingredients except the cilantro, and bring to a boil.
- cover, and cook on low heat for 1 hour and 45 minutes.
- Uncover, continue to cook if there is too much liquid, and then garnish with the cilantro when ready to serve. (see notes)
Notes
Cooking oil - Use a neutral cooking oil like avocado, canola, peanut, or sunflower for best results.
Ground beef - Use 80% lean beef to keep the recipe on the healthier side. The 20% fat is essential for flavor, so I don't recommend going any leaner than this.
Sweet potatoes - I cut my potatoes in large chunks with the skin on. As they cook, they release starch. I slightly mash them with the back of my spoon at the end of the cooking process, and this helps thicken the chili and makes eating the potatoes more manageable.
The sriracha - In addition to its tanginess, sriracha adds a slightly different heat element than the powdered and fresh chilies. These assorted spices combine to create the perfect blend for this chili recipe.
The tomatoes - I find that a can of Rotel tomatoes with added green chilies is the quickest way to add acidity to this recipe. Fresh tomatoes can be used, but the cooking time will increase with this ingredient change.
The broth - I typically use homemade broth in my freezer or store-bought beef broth. However, if neither is accessible, I use vegetable broth as I've done in this recipe.
The jalapenos - An optional add-in for those who like a little extra kick to their food, these can be cooked with all the other ingredients or used as a topping.
The onion - Yellow onions are best due to their neutral taste.
The garlic - I make my garlic paste and freeze it to use, but store-bought works just as well.
Thickening the chili - I like my Chili light and soupy, but if you want it thicker, you can cook it uncovered for a little while near the end so some of the liquid can dry out, or if you're short of time, you can add a little bit of cornflour to thicken it.
Nutrition
Serving: 1servingCalories: 314kcalCarbohydrates: 20gProtein: 29gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 70mgSodium: 884mgPotassium: 803mgFiber: 6gSugar: 4gVitamin A: 4390IUVitamin C: 12mgCalcium: 62mgIron: 5mg
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