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.
Course Dinner, Main Course, Main Dish, Soup
Cuisine American
Keyword Sweet Potato and Black Bean Chili, Sweet Potato Chili
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 6
Calories 386kcal
Author A Mom's Impression
Ingredients
2Mediumsweet potatoes, peeled and diced
1Largeonion, diced
1lbground beef cooked and drained
3clovesgarlic, minced
2tbspchili powder
3tspground cumin
1/2tspsalt
1tspfreshly ground pepper
2cupswater
1cupfrozen corn
115 oz can black beans, rinsed and drained
114.5 oz canRed Gold Chili ready diced tomatoes
1/215 oz canRed Gold Tomato Sauce
1tbsplime juice
1tbspolive oil
Instructions
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.