Sweet Potato & Black Bean Chili
This hearty chili combines savory ground beef with nutrient-dense sweet potatoes and a mix of black and kidney beans for a filling, balanced meal. Warm spices like chili powder, cumin, and a hint of cinnamon give it depth and a subtle warmth, while optional jalapeños add a touch of heat for those who like a kick.
Rich beef bone broth keeps the chili comforting and satisfying, and the combination of protein, fiber, and complex carbs makes it ideal for a nourishing weeknight dinner or a make-ahead meal prep option. It’s a one-pot recipe that’s easy to customize to your taste and thickness preference.
Why You’ll Love It
Hearty & nourishing: Protein, fiber, and complex carbs in every bowl.
One-pot convenience: Easy prep, minimal cleanup.
Flexible: Adjust heat and consistency to suit your taste.
Sweet Potato & Black Bean Chili
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- Himalayan Crystal salt
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- 2 cups beef bone broth
- 2 cans dice tomatoes
- 1 lb sweet potatoes, diced
- 2 cans black beans, drained and rinsed
- 1 can dark kidney beans, drained and rinsed
- 1 tbsp chopped fresh jalapeños (optional)
- Additional broth or water for a thinner chili.
Instructions
- Heat a large stock pot. Add olive oil and onions to the pan, seasoning liberally with salt. Sauté until the onions are translucent.
- Add ground beef to the pan. Season with additional salt, chili powder, cumin, and cinnamon. Brown the meat, stirring frequently until fully cooked.
- Add beef broth, tomatoes, sweet potatoes, beans, and jalapeños to the pot. Stir to combine, then cover and bring to a low boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes.
- Taste chili and add additional seasonings as desired. To thin out a thick chili, add beef broth or water 1/2 cup at a time until reach desired consistency. Serve immediately or keep warm over low heat until ready to serve.