The Ultimate Sweet Potato and Black Bean Chili: Instant Pot & Stovetop Perfection
This Sweet Potato and Black Bean Chili boasts an incredible depth of flavor and a wonderfully creamy texture – it’s so good, even my sweet potato-averse husband adores it! And the best part? It’s incredibly simple to prepare, whether you use your Instant Pot or a classic stovetop method.
Sometimes, life gets a little chaotic, and there are a million things vying for our attention. But trust me when I say, some things are just worth dropping everything for. And this chili? This Sweet Potato and Black Bean Chili is definitely one of them. It’s a recipe I simply couldn’t keep to myself any longer. Forget the messy house, unanswered emails, or tonight’s elaborate dinner plans – because you absolutely need this chili in your life right now.
Why This Sweet Potato Chili Will Be Your New Favorite
If you’re a long-time reader of my blog, especially if you’ve tried my Sloppy Joes Stuffed Sweet Potatoes, you know my deep affection for sweet potatoes. You also know that my husband, on the other hand, harbors a deep-seated dislike for them. Even the marshmallow-smothered sweet potato casserole at Thanksgiving fails to win him over. So, when I decided to try a sweet potato chili, I fully expected it to be a complete failure in his eyes.
Boy, was I wrong! This chili was a resounding success. I anticipated having leftovers for days, perhaps even freezing some for future quick meals. But that wasn’t the case at all. My husband devoured two generous helpings, and even my two-year-old kept asking for more. It was gone in a flash, a testament to its undeniable deliciousness.
The Secret to Its Irresistible Creamy Texture
The magic of this Sweet Potato and Black Bean Chili lies in its unique texture. The sweet potatoes are blended with savory broth and rich fire-roasted tomatoes, creating a wonderfully creamy base that’s unlike any chili I’ve ever tasted. It’s smooth, hearty, and incredibly satisfying without needing any heavy cream or dairy. In fact, my husband had no idea it contained sweet potatoes at all – he simply raved about its spicy-sweet flavor and luxurious consistency. This blending technique is a game-changer, especially for families with picky eaters or those who are typically not fans of sweet potatoes. It subtly incorporates all the nutritional benefits while delivering an incredible culinary experience.
Inspired Perfection: My Spin on a Classic
I owe a huge debt of gratitude to the brilliant minds at Pinch of Yum, whose “Rockin’ 5-Ingredient Sweet Potato Turkey Chili” recipe provided the initial spark for this dish. Their innovative idea of blending sweet potatoes and using taco seasoning as a flavor base was pure genius. I, of course, added my own touch, incorporating fire-roasted tomatoes for an extra layer of smoky flavor and nutrient-rich kale. I also adapted it to be “FIX approved” for those following the 21 Day Fix program, ensuring it’s a healthy and balanced meal.
This chili wasn’t just a hit in my home; it was a massive success with my “Fall in Love with Superfoods” group. One member perfectly captured its essence, saying, “the flavors go so well together!! It’s sweet and savory goodness!” This endorsement further solidified my belief that this recipe is a true winner, combining ease of preparation with incredible taste and health benefits.
Versatile Cooking: Instant Pot vs. Stovetop
One of the many beauties of this Sweet Potato and Black Bean Chili is its adaptability. Whether you prefer the set-it-and-forget-it convenience of an Instant Pot or the traditional method of a stovetop, this recipe delivers consistent, delicious results. I’ve specifically updated the recipe to include detailed Instant Pot instructions. Using the Instant Pot not only saves time but truly allows the flavors, especially from the fire-roasted tomatoes, to meld and deepen beautifully. It’s perfect for busy weeknights when you need a wholesome meal on the table fast.
For those who enjoy the classic cooking experience, the stovetop method is equally rewarding. It offers a chance to savor the aroma as the ingredients simmer and flavors develop, making your kitchen smell absolutely divine. Both methods yield a hearty, comforting bowl of chili that’s perfect for any occasion.
A Wholesome and Healthy Meal Choice
Beyond its fantastic taste and texture, this Sweet Potato and Black Bean Chili is packed with nutritional benefits. It’s a truly wholesome meal that supports a healthy lifestyle:
- Sweet Potatoes: Rich in vitamins, particularly Vitamin A and C, and a good source of fiber, sweet potatoes add natural sweetness and a creamy body to the chili.
- Black Beans: An excellent plant-based source of protein and fiber, black beans contribute to the chili’s hearty texture and help keep you feeling full and satisfied.
- Ground Turkey: A lean protein option, ground turkey makes this chili a lighter alternative to traditional beef chili without sacrificing flavor.
- Kale: This leafy green superfood is loaded with vitamins K, A, C, and antioxidants, boosting the nutritional profile of the dish.
- Fire-Roasted Tomatoes: They add a smoky depth of flavor and contribute lycopene, a powerful antioxidant.
As mentioned, this recipe is “FIX approved,” making it an ideal choice for those following structured eating plans like the 21 Day Fix. Its balance of lean protein, healthy carbohydrates, and plenty of vegetables makes it a nutritious powerhouse. It’s also easily adaptable for various dietary needs; for a vegetarian option, simply omit the ground turkey and add extra beans or a plant-based meat substitute.
Tips for the Best Chili Experience
- Customizing Spice: The recipe calls for salt-free taco seasoning, chili powder, and optional cayenne. Adjust these to your preference. Start with less and add more if you desire extra heat.
- Enhancing Sweetness: A touch of maple syrup can really bring out the natural sweetness of the sweet potatoes and balance the savory and spicy notes. Don’t skip it if you enjoy that sweet-savory dynamic!
- Topping It Off: Don’t underestimate the power of toppings! Fresh cilantro, chopped chives, a sprinkle of shredded cheddar cheese (if not strictly adhering to a specific plan), and creamy avocado slices elevate this chili to another level. A dollop of plain Greek yogurt or sour cream can also add a nice tang.
- Meal Prep Dream: This chili makes fantastic leftovers. Its flavors deepen over time, making it an excellent candidate for meal prepping. Store it in airtight containers in the refrigerator for up to 3-4 days or freeze it for up to 3 months.
Give this Sweet Potato and Black Bean Chili a try, and prepare to be amazed! It’s a comforting, healthy, and incredibly flavorful meal that I’m confident will become a staple in your recipe rotation.
Sweet Potato and Black Bean Chili
Pin Recipe
Ingredients
- 4 teaspoons olive oil
- 1 ½ pounds ground turkey
- 1 small or ½ large onion diced
- 3 cloves garlic minced
- 15 oz black beans 1 can
- 14.5 oz fire roasted tomatoes 1 can
- 2 cups kale chopped into small pieces
- 2 med/large sweet potatoes diced (measure about 4 cups)
- 2 cups chicken stock
- 3 tablespoons salt free taco seasoning
- 1 tsp chili powder use less to taste
- 1/4 tsp cayenne optional
- Salt and pepper
- 1 tsp Maple syrup optional add-in
- Optional toppings: cheddar cheese, cilantro, chives, avocado
Instructions
Stovetop:
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In a large pot or Dutch oven, heat 2 tsp of olive oil over medium heat. Add ground turkey along with 1½ tablespoons of the Salt Free Taco Seasoning and cook until browned; then add diced onions and kale, cooking until softened.
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Season the cooked turkey and veggies with salt and pepper to taste, then remove from the pot and set aside. Add the remaining 2 tsp of olive oil to the pan and sauté the diced sweet potatoes just until they begin to brown lightly.
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To the pot with the sweet potatoes, add the minced garlic, the remaining 1½ tablespoons of Salt Free Taco Seasoning, a sprinkle of salt, one can of fire-roasted tomatoes, and 2 cups of chicken stock. Bring the mixture to a low boil, then reduce heat and simmer for about 10 minutes, or until the sweet potatoes are very tender.
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You can certainly leave the sweet potatoes as they are, but for an incredibly smooth and creamy chili texture, I **highly recommend** the following step (especially beneficial for picky eaters who might not usually enjoy sweet potatoes). Using an immersion blender, carefully puree the sweet potato mixture directly in the pot until it reaches your desired consistency. Alternatively, you can carefully transfer the mixture to a regular blender and pulse a few times until smooth.
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Return the cooked turkey and onion mixture to the pot. Stir in the black beans. If the chili is too thick, add additional chicken stock gradually until you reach your preferred consistency, keeping in mind that the chili will continue to thicken slightly as it simmers. Season with chili powder to taste, adding 1 teaspoon at a time to avoid over-spicing. For a subtle enhancement of the sweet potato flavor, stir in an optional teaspoon of maple syrup. If you crave more heat, now is the time to add the cayenne pepper!
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Allow the chili to simmer for a few more minutes to ensure all flavors are well combined and heated through before serving. Garnish generously with fresh chives, cilantro, shredded cheddar cheese, and slices of avocado. Enjoy!
Instant Pot:
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Set your Instant Pot to the “Sauté” function and heat 2 tsp of olive oil. Add the ground turkey to the pot along with 1½ tablespoons of the Salt Free Taco Seasoning. Cook, breaking up the meat, until it’s fully browned. Then, add the diced onions and cook until soft. Season the cooked turkey and onions with salt and pepper, then remove them from the Instant Pot and set aside.
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Add the remaining 2 tsp of olive oil to the Instant Pot and sauté the diced sweet potatoes just until they begin to brown lightly. Stir in the minced garlic, the remaining 1½ tablespoons of Salt Free Taco Seasoning, a sprinkle of salt, one can of fire-roasted tomatoes, and 2 cups of chicken stock. Place the lid on the Instant Pot and lock it into place. Set the Instant Pot to “Manual” (or “Pressure Cook”) for 4 minutes of cook time on high pressure.
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Once the cook time is complete, perform a quick release of pressure. Carefully remove the lid. While the sweet potato mixture can be left as is, I **highly recommend** blending for an incredibly smooth and creamy chili texture (especially great for those who are wary of sweet potatoes). Use an immersion blender to puree the mixture directly in the pot until it reaches your desired consistency. Alternatively, transfer the mixture to a regular blender and pulse a few times until smooth.
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Return the cooked turkey and onion mixture to the Instant Pot. Stir in the black beans and chopped kale. Add additional chicken stock as needed to achieve your preferred chili thickness. Season with chili powder to taste, adding 1 teaspoon at a time. To enhance the sweet potato flavor, consider adding an optional teaspoon of maple syrup. For more spice, add cayenne pepper. Simmer the chili for a few more minutes using the “Sauté” function (or simply allow it to heat through) before serving. Garnish with fresh chives, cilantro, shredded cheddar cheese, and avocado for a truly satisfying meal. Enjoy!
Notes
WW: 3 points plus toppings (per serving) [Calculated using 99% fat free ground turkey and optional 1 tsp maple syrup]
Nutrition
