Sweet Potato Black Bean and Beef Chili recipe

Originally posted February 1, 2010

One day when I opened the pantry, I noticed some dried black beans. It made me think of chili and then I remembered I had some sweet potatoes I needed to use up. I pulled out a pound of ground beef from the freezer and decided to make a sweet potato, black bean, and beef chili the next day. The bonus was also having cilantro and sour cream in the fridge, too.

This recipe (and accompanying videos) highlights some great techniques; how to saute vegetables to get the most flavor and how to brown meat. The sweet potato adds a nice touch but you could just as easily leave it out. Cooking the beans fresh is another option when you have the time. I served this chili over polenta. It would also be good on top of rice, a baked potato, tortilla chips, or just plain. And if you want to create this as a vegetarian option that’s easy; just leave out the meat or use a ground meat substitute instead.

Watch the video here for how to make this dish.

Watch the video here for how to rehydrate beans “quickly”, tips on browning meat and how to use a smooth edge can opener.

Sweet Potato, Black Bean, and Beef Chili

Serves 4-6

• 1 medium onion, chopped
• 2 teaspoons olive or vegetable oil
• 1/2 teaspoon each ground pepper, oregano, and coriander
• 1 teaspoon cumin
• 2 tablespoons chili powder (I used mild)
• 1 – 2 medium or about 6 baby carrots, chopped
• 1 medium or 1/2 large sweet potato, peeled and chopped
• 1 – 2 cloves garlic, minced
• 1 teaspoon fine kosher or sea salt
• 1 lb lean ground beef or turkey
• 2 cups cooked black beans (or 1 15 – 15. 5 ounce can, drained and rinsed)
• 1 14.5 ounce can diced tomatoes
• 1 14.5 ounce can tomato sauce (or use another can of diced tomatoes)
• 1 – 2 cans of water or beef broth (pour liquid into each tomato can to get all of the tomato out)
• 1 – 2 tablespoons tomato paste (use more if you like a thicker chili)
• Optional: 1/2 teaspoon sugar if needed

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1. Heat a large pot to medium. Add oil and then onion and give it a quick stir or shake. Sprinkle with herbs and spices (not the salt), stir and cook while you chop the carrot and sweet potato. Do not stir the onions very much. Just once every few minutes so they aren’t sticking or burning.
2. Add the carrot, then the sweet potato and cook another 5 minutes.
3. When veggies are soft, add garlic and salt and cook for 1 minute. Remove from pot and place in bowl.
4. Make sure the pan is hot again and add ground beef or turkey. Drop the meat in small pieces into the pan and do not stir; press down slightly. Do not crowd pan. Once browned, turn over and cook other side. Once the other side is cooked, use a spoon to cut the meat into smaller pieces. If the meat is browned, the dish will have more flavor. Drain any extra fat and return the meat to the pan.
5. Once the meat is cooked through, add the veggies, diced tomatoes, tomato sauce, beans, water and tomato paste. Bring to a boil, lower to a simmer and cook 20-30 minutes. If the chili looks dry, add more water.
6. Taste chili and adjust the seasonings. Add salt to taste as well. If the chili is spicy, add some sugar.