Chili is a go to fall soup, along with this Sweet Potato Chili. And if you love this, you’ll also love our Pumpkin Chili.
Sweet Potato Black Bean Chili
Have you ever had sweet potato chili? I love this recipe variation. There are so many ways to make a good chili but the chunks of sweet potato take this chili to an all new delicious level! The sweet potatoes go perfectly with all of the spices, tomatoes, beans, corn, and ground beef. Another idea is to make this chili totally vegetarian by taking out the ground beef. It would still taste incredible because of the chunks of sweet potato. The sweet potatoes in this black bean chili recipe add a lot of nutrition to the meal. ons of protein and veggies add to all of that good flavor. The sweet potatoes add just a little sweetness and I love the combination of the sweet, salty, and spicy in this dish.
How to Make Sweet Potato Chili
Be prepared to LOVE how easy this sweet potato chili is to make. POTATOES. Peel and cube sweet potatoes. Place in a microwaveable bowl with ½ cup water and cook for 4 minutes, until soft. Place sweet potatoes, tomatoes, tomato sauce, water, and all seasonings in a slow cooker on high for 2 hours, stirring occasionally. BEEF. Brown beef in a large skillet over medium-high heat. Drain and discard any excess grease. COOK. Add cooked ground beef, black beans, and corn to the slow cooker (use a liner for easy clean up!). Cook an additional 1-2 hours (stir occasionally), until flavors have blended together. SERVE. Enjoy warm with all your favorite toppings. Some of our favorites include: sour cream, chives and green onions!
Tips, Variations + SToring Info
Add a dash of cinnamon to compliment the sweetness of the sweet potatoes. It isn’t meant to be a flavor that you can specifically taste in the chili, but rather a source of emphasis. Toppings: This soup is delicious on it own, but you can definitely jazz it up with some toppings. Some favorites include:
Sour cream Shredded cheese Green onions Sliced jalapenos Lime wedge
Stove Top: I love filling my house with the aroma of cooking soup in a crock pot on a chilly day, but sometimes I need to be able to whip up a quick dinner. Prepare the recipe as directed except put the ingredients in a large cooking pot. Bring the mixture to a boil and then reduce the heat to a simmer. Variations:
If you don’t love black beans you can use kidney beans or pinto beans. Add in more veggies like bell peppers, or onions. Substitute the ground beef with ground chicken, turkey or even sausage. You can also forgo the meat altogether.
STORE leftovers divided into individual serving sizes, or altogether. Keep in an airtight container(s) in the fridge for 4-5 days. FREEZE: Baked sweet potatoes can be frozen, but not raw sweet potatoes. My advice is to fully make the chili before freezing it and just thaw and reheat it when you want to enjoy it. . Make sure that the chili is cooled down completely before pouring it into a freezer safe container. This chili can last from 6-12 months, if frozen correctly.
And for more chili recipes, check out:
Favorite Beef Chili Recipe White Chicken Chili Green Enchilada Pork Chili Spaghetti Chili
Adapted from AllRecipes.com
