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.
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.