Beefy Sweet Potato and Black Bean Chili |

Beefy Sweet Potato and Black Bean Chili

Yield: 8 servings

Beefy Sweet Potato and Black Bean Chili


  • 1 lb. Lean Ground Beef
  • 1/2 lb. Large Sweet Potato, peeled and cut into 1/2 inch dice
  • 1 Onion, diced
  • 1 tsp Chipotle Powder
  • 1 Tbsp. Paprika
  • 1 tsp Cumin
  • 4 Cloves Garlic, minced
  • 2 (14.5 oz) Cans Black Beans, with liquid
  • 1 (14.5 oz) Can Diced Tomatoes, with liquid
  • 2 (14 oz) Cans of Tomato Sauce
  • 1 Cup Water
  • 1 Medium Avocado, sliced
  • 1/2 Cup Fresh Cilantro Leaves, chopped
  • 2 Oz. queso fresco, crumbled
  • 2 Tbsp. Olive Oil
  • Salt and Pepper, to taste


  1. Place a large stock pot over medium-high heat. Add the vegetable oil followed by the lean ground beef, onion, salt and pepper. Cook until the ground beef is browned, about 5 minutes.
  2. Add the chipotle powder, paprika, cumin and garlic, and cook for 3 minutes more.
  3. Add the black beans with juices, diced sweet potato, tomatoes with juices, tomato sauce and water. Season with salt and pepper, again, to taste. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes become tender, about 20 minutes.
  4. Ladle into bowls and top with an even amount of avocado slices, cilantro leaves and queso fresco.


Recipe provided by Laura's Lean Beef