Recipe: Beef, Black Bean and Sweet Potato Chili

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
  • 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 1½ - 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
Nutrition Information
Serving size: 16 servings

This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.

Last updated by at .

Thank you for sharing!



  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! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: