Sweet Potato and Black Bean Chili is a warm and filling dish that’s packed with protein, delicious ingredients, and no guilt!
I can eat soup, stew or chili every single day of the year. There are so many varieties that I never get bored with them. They can also be a great way to watch fat and calories if your dish isn’t full of cream and butter like this healthier Sweet Potato and Black Bean Chili recipe.
The other day I was talking to my son, and he mentioned that he was making Sweet Potato and Black Bean Chili, and not for the first time. I’m so lucky that my children can take care of themselves, and even luckier that we can talk food. This is the same guy that gave me the Double Espresso Chocolate Martini last year, so I knew it would be delicious!
The sweetness of the sweet potatoes and the spicy jalapeno peppers made that sweet-savory and spicy contrast that I crave. I’ve made this recipe several times and have used turkey sausage but I have to admit that I like ground turkey better. The ground turkey will take on any flavor that I choose whereas my spices compete with the spices in the sausage. Not what I want.
The protein-packed black beans made sure that I was full for hours and even though I added ground turkey, this chili would make a delicious vegetarian dish too.
Don’t have time to make it now? Pin it for later!
Sweet Potato and Black Bean Chili
- 2 tbsp olive oil
- 1 sweet potato medium/large peeled and diced
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 2-3 Jalapeno peppers seeded and finely diced
- 1/4 teaspoon salt
- 2 1/2 cups water
- 28 oz can black beans rinsed
- 1 14- ounce can fire roasted diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro plus more for garnish
- 1 lb ground turkey browned
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, hot pepper and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
- Serve with cheese, sour cream, crackers and additional cilantro.
- Variation: Cook 1 lb ground turkey in the Dutch oven before adding the potato and onion.
I served this chili with my Jalapeno Cheddar Cornbread and it was the perfect combination. This meal was simple and delicious. Best of all I had leftovers for the next day that was just as delicious. I recommend that you make a double batch and put some in the freezer. You’ll be happy to have it when you don’t have the time or feel like cooking.
John and I both loved this chili, and I will be making this recipe again. Do you have a favorite soup or chili recipe? Is Chili a soup? Leave me a comment and let me know what your favorite soup is to eat.