Sweet Potato and Black Bean Chili
As the weather gets colder each Fall, I just can’t resist making a steaming pot of chili. Black beans, sweet potatoes, ground turkey and warm spices, like cumin and chili powder, come together to make an inviting bowl of hearty chili. Simmer it on the stove for a delicious meal served with sour cream and avocado slices. In just over 30 minutes, dinner is ready!
If you like your chili zesty and warm with a hint of sweetness, this recipe is for you! The sweet potatoes and tomatoes lend sweetness to the dish, while the black beans, onions and celery provide savory flavors and texture. Ground turkey makes it thick and hearty, a truly delicious bowl of comforting chili meant to warm you through and through.
Can I make this a vegetarian chili?
Yes, simply omit the ground turkey and you’ll have a hearty, delicious vegetarian chili that will be just as satisfying. I often make it this way for my son, who enjoys meatless meals. Or replace the ground turkey with a grain, like corn or rice to make the chili even thicker. Either of these choices would be a great addition to this already delicious recipe.
What spices and herbs are used to make this chili?
Italian seasonings, chili powder and cumin are the herbs and spices used to make Sweet Potato and Black Bean Chili. Italian Seasonings are a balanced blend of herbs that are used to enhance many soups and sauces. Chili powder gives the dish a depth of zesty flavors and some heat, while the cumin enhances that warmth and gives the chili added color and aroma. This combination of spices balances the sweetness of the sweet potatoes and the tomatoes in the chili.
Sweet Potato and Black Bean Chili Recipe
What’s needed?
- olive oil
- chopped onion, celery and carrots
- ground turkey
- all-purpose flour
- tomato paste
- crushed tomatoes
- vegetable stock
- cubed sweet potatoes
- black beans, drained and rinsed
- chili powder and cumin
- salt and black pepper
- Italian Seasonings
How to make Sweet Potato and Black Bean Chili?
- Add the olive oil to a large soup pot over medium heat. Add the onions, celery and carrots and saute for 5 minutes.
- Add the ground turkey and stir. Cook for another 10 minutes until no longer pink.
- Stir in the Italian seasoning, cumin, chili powder, salt and black pepper. Stir in the flour and cook for two minutes more.
- Add the vegetable stock, crushed tomatoes and tomato paste. Stir and bring the chili to a simmer.
- Add the cubed sweet potatoes and black beans. Cover and simmer for 20 minutes. Salt and pepper to taste. Serve with sour cream, slices of avocado and cornbread for a complete meal. Recipes makes 6 servings.
Put any leftovers in the refrigerator or freeze them for a tasty winter meal. This chili, like most soups, reheats well and usually tastes even better the next day after the flavors have blended together and developed further. Leftovers never tasted so good.
This healthy, flavorful chili recipe will quickly become a family favorite! Remember to come back and leave me a comment after you make it for those hungry bellies at your house. I think you’re going to love this hearty, healthy bowl of chili just as much as we do. And only 363 calories per serving, now we’re talkin’!
Looking for more favorite chili recipes, check out these delicious dishes:
Sweet Potato and Black Bean Chili
Ingredients
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 pound ground turkey
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 30 ounces tomatoes, crushed
- 3 cups vegetable stock
- 3 cups sweet potatoes, 1/2-inch cubes
- 15 ounces black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Add the olive oil to a large soup pot over medium heat. Add the onions, celery and carrots and saute for 5 minutes.
- Add the ground turkey and stir. Cook for another 10 minutes until no longer pink.
- Stir in the Italian seasoning, cumin, chili powder, salt and black pepper. Stir in the flour and cook for two minutes more.
- Add the vegetable stock, crushed tomatoes and tomato paste. Stir and bring the chili to a simmer.
- Add the cubed sweet potatoes and black beans. Cover and simmer for 20 minutes. Salt and pepper to taste. Serve with sour cream, slices of avocado and cornbread for a complete meal. Recipes makes 6 servings.
Equipment
- 1 large soup pot