Black Bean-Sweet Potato Chili

This chili is a twist on a classic comfort food dish that most everyone loves. The sweet potato puree in this version really gives the chili a different and welcome new flavor. When I made this I thought it would probably taste pretty good, but I had no idea that it would get such outstanding reviews from my children and especially my husband! Enjoy this with some homemade spelt biscuits or texas skillet bread*.

  • 1 pound grass-fed ground lamb or beef
    OR 1 1/2 cups diced chicken/turkey meat
  • 1 Tablespoon coconut oil
  • 1/2 of a large onion, chopped
  • 1/2 of a green bell pepper, chopped (one night I ran out of bell pepper and used 2 stalks of celery and it was still a hit)
  • 1 teaspoon minced garlic (2 cloves)
  • 1 to 2 Tablespoons chili powder, to taste
  • 1 teaspoon Mexican oregano (or standard oregano)
  • 1 can (15 ounces) organic sweet potato puree (or 1 3/4 cup homemade sweet potato puree)
  • 1 can (14.5 ounces) diced tomatoes, undrained
    OR 3 diced Roma tomatoes
  • 1 cup chicken broth or water
  • 1 cup frozen organic corn
  • 1 can (15 ounces) black beans, drained and rinsed
    OR 1 1/2 cups home-cooked beans
  • salt and pepper, to taste
  • cayenne pepper, to taste (optional)
  • sour cream, for garnish (optional)
  • chopped fresh cilantro, for garnish (optional)

whole-foods-for-the-holidays-buttonIn a 4-quart pot, melt the oil over medium-high heat. Add onions and bell pepper, cook for a few minutes until slightly softened. Add ground lamb (or beef) to the pot and cook until just barely any pink remains. Add minced garlic, chili powder, and oregano; stir to combine.

Next add in the sweet potato puree, canned tomatoes with their juice, and the broth (or water); stir until mixed through. Bring to a boil. Add the frozen corn and canned/drained black beans, stir once more. Reduce heat and let simmer for 10 to 15 minutes, the chili should thicken/reduce slightly. Season with salt and pepper, to taste along with a little cayenne (for spice, optional).

To serve, garnish with sour cream and chopped fresh cilantro if desired.

Makes 6 servings.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. I love sweet potatoes or squash in my chili!

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