Recipe: Beef, Black Bean and Sweet Potato Chili

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Beef and Sweet Potato Chili

When I’m in the mood to impress the men in my life, a beef packed chili bubbling away on the stove is all it takes.

Any form of beef pleases my guys – steak, burgers, and especially a hearty Mexican stew with ground beef, black beans, and good for them –  sweet potatoes.

Beef and Sweet Potato Chili

But don’t think the guys in the house are the only family members who like beef in their chili. I’m a fan myself.

In fact, meat in all forms added to the mix makes me happy.

Chicken Chili

Add chicken , and this is my super-satisfying version of choice.

Mexican Lentil Chili

But you won’t see me turning down this lentil packed version either, and once I confirmed there was ground beef in the mix, Mr. Mike was on board too – lentils or not.

Beef and Sweet Potato Chili

In today’s chili, Mexican spices add a gentle heat to ground beef, black beans, an abundance of tomatoes and bell peppers, but it’s the sweet potatoes that make me a fan. They add a mellowness that turns this classic Mexican dish into a real people-pleaser.

Don’t forget to top it with a sprinkle of shredded cheese (pepper jack is outstanding), and a dollop of sour cream!


Beef, Black Bean and Sweet Potato Chili

Serving Size: 16 servings

Beef, Black Bean and Sweet Potato Chili


  • 2 pounds extra lean ground beef
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large orange bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 6 cups sweet potatoes, cubed into larger pieces
  • 102 ounces diced tomatoes, I had one gigantic Coscto can, but you could use smaller cans
  • 14 ounces diced green chiles
  • 8 tablespoons Mexican seasoning, more if you like heat
  • 32 ounces low sodium vegetable broth
  • 60 ounces black beans
  • 1 large lime , juiced


  1. Heat an extra large skillet over medium high heat.
  2. Add beef, onion, and bell peppers and cook for 8 - 10 minutes until beef is cooked through. Drain fat off in a colander.
  3. Add beef mixture and remaining ingredients to an extra large stock pot and bring to boil. Reduce heat to medium and simmer stirring frequently for 1 1/2 - 2 hours until vegetables are cooked through and the chili has thickened.


Food energy: 270kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 1.41g Monounsaturated fatty acids: 1.29g Polyunsaturated fatty acids: 0.40g Total fat: 3.11g Calories from fat: 27 Cholesterol: 35mg Carbohydrate, by difference: 40.33g Total dietary fiber: 12.35g Protein: 21.17g Total lipid (fat): 3.50g Water: 450.22g Ash: 5.22g Total sugars: 9.30g Calcium: 119mg Iron: 5.60mg Magnesium: 86mg Phosphorus: 295mg Potassium: 1111mg Sodium: 801mg

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  1. says

    I love sweet potatoes in chili! I think I’ve added them in almost every chili possible. I’ve made almost exactly this same chili, and it’s wonderful stuff. Try substituting pork for the beef sometime (preferably pork in chunks) — it’s magical with sweet potatoes and black beans.

    • says

      I’m a black bean fan myself. I buy them by the bag, cook them up then freeze them in little containers. That way I can toss them on salads, and dump them into salsas. Have a terrific weekend Angie! :)

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