This sweet potato chili with black beans is tasty, nutritious and perfect for a fall day. Filled with black beans, sweet potatoes, beef and corn it will quickly become your family’s go-to chili recipe.
Thank you to Red Gold for sponsoring this post. All opinions are mine.
I can’t believe it, there was actually frost on the ground this morning when I walked my kids to the bus stop. Sure, the football season is in full swing, the Halloween decorations are out and the leaves are starting to change, but it hadn’t really hit me that Fall is here. To me, Autumn means a lot of things. But the one thing that I love the most about it is the food. Fall is the ultimate season for comfort food and this sweet potato chili is all about comfort.
There is no better comfort food to have on a chilly Autumn day while you are watching football than chili! I love chili because there are so many different ways you can make it and so many different things that you can do with it.
Some people like their chili with beans and some like it without. Do you want black beans? Pinto beans? Will your chili be spicy or maybe even a little sweet? Have you tried sweet potato chili?
Sweet Potato and Black Bean Chili Recipe
To celebrate the arrival of my favorite season, I decided to make some chili with another great comfort food: sweet potato. This sweet potato and black bean chili turned out fantastic, and I just had to share it with you.
Sweet potatoes might not be the first ingredient that you think about when you think of chili, but let me tell you that they are an amazing addition to any chili recipe.
My kiddos always gobble this vegetable right up so adding it to chili was a no-brainer. Add some black beans, ground beef and a little corn and you have a healthy bowl of stew!
In addition to these yummy sweet potatoes, I believe that using the right tomatoes is the backbone to really tasty chili meals. For my chili recipes, Red Gold Tomatoes are my “go to” brand.
Red Gold Tomatoes are so easy to integrate into any chili recipe. For my Sweet Potato and Black Bean Chili, I used the Red Gold Chili Ready Diced Tomatoes and the Red Gold Tomato Sauce.
I can always count on Red Gold Tomatoes to give my chili the high-quality taste and texture that it needs on a chilly Fall day. I also love getting to support local, sustainable Midwest farms that take pride in growing their tomatoes to be the best.
Red Gold has been family owned for 75 years and you can tell by the passion they have maintained for quality. This translates into the freshest, best-tasting tomatoes that will always bring any recipe to the next level. Want to try another great recipe using Red Gold Tomatoes? Check out my Walking Taco recipe, the perfect tailgating dish.
Be sure to check out my post about canned food to get an up close and personal look at the Red Gold packaging plant right here in Indiana.
I hope you enjoy this tasty recipe for Sweet Potato Chili with Black Beans and will be inspired to try a fun new twist on a chili recipe.
Sweet Potato Chili
This sweet potato chili with black beans is tasty, nutritious and perfect for a fall day. Filled with black beans, sweet potatoes, beef and corn it will be your go-to chili recipe.
- 2 Medium sweet potatoes, peeled and diced
- 1 Large onion, diced
- 1 lb ground beef cooked and drained
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 3 tsp ground cumin
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- 2 cups water
- 1 cup frozen corn
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 oz can Red Gold Chili ready diced tomatoes
- 1/2 15 oz can Red Gold Tomato Sauce
- 1 tbsp lime juice
- 1 tbsp olive oil
Heat oil large soup pan over medium-high heat. Add onions and sweet potatoes and cook until they start to soften and the onion turns translucent about 8 minutes.
Add ground beef and spices and mix well. Add water, tomato sauce, and corn and simmer until the sweet potato is cooked through. This took me about 15 minutes.
Add beans, tomatoes and lime juice. Return to a simmer for about 10 minutes. Remove from heat and enjoy! Keep in fridge for up to 4 days or freeze for later.