Recipe: Beef, Black Bean and Sweet Potato Chili

Posted on the 13 March 2014 by Krimkus

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.

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.

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

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.

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!

~Kristi

Print Beef, Black Bean and Sweet Potato Chili

Serving Size: 16

Ingredients

  • 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

Instructions

  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.

Notes

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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