I love me some chili, and this Black Bean Sweet Potato Chili Recipe is no exception! It will become a fast favorite. This post is sponsored by Bush’s Best Beans through The Women Blogger’s Network. Beans baby!
Fall means chili. Lots of chili.
Seriously though, my daughter had a soccer game the other day, and I swear that between the time we left the house to the time that we arrived at the fields the temperature had dropped 20 degrees. The other sisters who were in the crowd watching the game were not super happy about this one as I had only brought one blanket which was actually intended for us to sit on. Instead, we cuddled as closely together as possible, and tried to wrap it around all of us with questionable success.
We came home, had some heaping cups of hot chocolate (that were promised to stop the whining at the game), and then I got my chili game on! Because, obviously the weather was a sign that there is no time to lose and to take advantage of chili season.
I am a sucker for black beans, and the black bean and sweet potato combo is just killer good folks! In fact, my husband’s business partner happened to be around when I made this and I even got a, “Wow. This is really good,” comment out of him. And he’s not one to comment much on food!
I used the Bush’s Best Black Beans in this recipe. Their beans are always a great texture and flavor. I used seasoned this time, but I think that any variety would do. I still definitely added additional seasoning, because it’s my trademark combo for my basic chili. WalMart is the best place closest to me that sells Bush’s.
NOTES FOR A SUCCESSFUL RECIPE:
- Most sweet potato chilis call for just boiling the potatoes in the chili to cook them. This works BUT I prefer sweet potatoes roasted in the oven. It was super easy for me to chop the potatoes in advance, and throw them in on my favorite gold baking sheet shortly before the chili was done, and then just add them to the chili right at the end. Cooking in the oven gives them that nice caramelization and slight crunch on the exterior and I’m a sucker for all of that goodness! Give it a try either way and let me know which you prefer.
- If you ever feel like the flavor is lacking folks, just tweak the spices a little. Chilis are really forgiving and so easy to modify!
- On that same note, the answer to all bland recipes in one word: BASE. Beef or Vegetable Base for this one. I never buy canned broth, but instead keep bases of all kinds stocked at all times. Seriously, try it with anything when it is missing a little something. It will change your life.
- Tomato ingredients can be easily altered. Don’t have stewed tomatoes? Used diced. Don’t have tomato paste? Tomato sauce can work.
- THE LONGER THE SIMMER, THE BETTER. So I know you can’t stand around a pot of chili all day. Crockpots can be great for this. However, I prefer low and slow on the stovetop. After everything has initially cooked, just let things meld together for a couple of hours on very low. It also creates a thicker chili since some of the liquid has evaporated off. (Remember in a crock pot, evaporation can really only happen when you take off the lip to let steam escape.)
ENJOY! And also enjoy the rest of the sun before it’s too late! 😀
Black Bean Sweet Potato Chili Recipe
The perfect combo for hearty meal on a cold Fall or Winter Day.
- 1-2 sweet potato(s) peeled, diced into 1/4 to 1/2 inch squares
- 1 pound ground beef
- 2 small yellow onions diced
- 1 red bell pepper diced can use canned roasted bell peppers
- 1 1/2 teaspoons minced garlic approximately 3 cloves
- 2 cans black beans drained and rinsed
- 2 tablespoons cumin (can do a little less)
- 1 heaping tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 3-4 cups beef stock
- 1/2 small can tomato paste may sub tomato sauce
- 1 can stewed or diced tomatoes or 2-3 fresh Roma tomatoes blanched, peeled, and diced
Preheat oven to 425-450 degrees. Spread diced potatoes out on a high quality baking sheet (I love my gold touch). If desired, sprinkle a little olive oil, salt and and pepper, and cumin for good measure. Cook for 7 minutes, flip, and then 7-10 minutes more. Inside should be soft. Outside should be crunchy and caramelized! (directions in notes for cooking sweet potato in chili from the beginning)
Cook ground beef, onions, bell pepper, and garlic over medium heat until meat is browned and veggies softened, about 7-9 minutes.
Add beans and spices. Stir to combine.
Add beef stock, and tomato paste. Stir to combine.
Add diced tomatoes.
Simmer over medium-low heat 30-40 minutes, and for up to 2 hours, stirring occasionally.
Continue to let flavors blend until time to serve.
(f you didn't already), right before serving, add the roasted sweet potatoes. Top with your favorite cheese, sour cream, and anything else you fancy. And feel the magic!
Change it Up:
Like more kick? Add some cayenne to reach your desired heat level.
If I'm in a mega bell pepper flavor mood, I'll add two roasted reds instead of the one.
Substitute out the beans or ground beef for different types of proteins. Kidney is a great chili option as well, or a three bean blend (black, kidney, white). And I love using turkey or chicken in chili as well!
Dress it Down:
Don't want beans? Don't want ground beef? That's easy. Feel free to eliminate one or the other! (But eliminate both, and I'm not quite sure if you have chili anymore. Just sayin'! Make sure you're getting your protein!)
If you don't want to roast the sweet potatoes, that's fine! Just throw them in with the bean and spices and let them cook while everything is coming together.
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