• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About Me
  • Work With Me
  • Legal
    • Privacy Policy
  • Contact
  • Shop

Confessions of a Fit Foodie

  • Home
  • Recipe Index
  • Weekly Dinner Plans
  • Fitness
  • Favs

October 19, 2016 By Nancylynn 35 Comments

21 Day Fix Sweet Potato and Black Bean Chili (Stovetop/Instant Pot)

This 21 Day Fix Sweet Potato and Black Bean Chili is has the most amazing flavor and texture…even my sweet potato hating husband loves it!  And it’s so easy to make in your Instant Pot or on the stove!

Confession #99 – There are a million other things I should be doing right now.

21 Day Fix Sweet Potato Black Bean Chili | Confessions of a Fit Foodie

But OMG, you guys.

This chili. 

I have kept it from you long enough.

My house is going to have to stay a mess for another day, email will remain unanswered, and dinner prep ain’t happening.

Because you need to know about THIS. CHILI.

onion-and-sweet-potato

If you have been reading my blog long enough, especially if you have cooked my Sloppy Joes Stuffed Sweet Potatoes {21 Day Fix}, you know how much I love sweet potatoes.  And you also know how much my husband hates them.

Even my Aunt’s Thanksgiving sweet potatoes that are smothered in marshmallows get no love from him.

And so I expected this dinner to be a total flop, but I tried it anyway.

sweet-potato-black-bean-chili

Total success.  Like I thought I would have leftovers for days.  I thought maybe I would actually be able to freeze some freaking food for once.

But no.  My husband devoured two huge helpings, and even my two year old kept asking for more.

Because the sweet potatoes are blended with some broth and some fire roasted tomatoes, the texture of this chili is heavenly…like nothing I have ever had before.  In fact, my husband had no idea it even had sweet potatoes in it at all, but loved the spicy sweet flavor and creamy texture.

21 Day Fix Sweet Potato Black Bean Chili | Confessions of a Fit Foodie

I owe it to the folks at Pinch of Yum, whose recipe inspired this dish.  I, of course, put my own spin on it with the tomatoes and kale, and I made it FIX approved, but the idea of blending the sweet potatoes and using taco seasoning were genius in my book and I am just so grateful for amazing bloggers like Lindsay who teach me to be better in the kitchen every day.

And not only was this a hit in my house, it was a HUGE winner with my Fall in Love with Superfoods group.  As one member said, “the flavors go so well together!! It’s sweet and savory goodness!”

For those of you who have an Instant Pot, I recently updated this recipe to include Instant Pot Instructions…it totally saves on time and really infuses the flavor of the fire roasted tomatoes.  YUM!

Give it a try and see what you think!

Print
21 Day Fix Sweet Potato Black Bean Chili | Confessions of a Fit Foodie

21 Day Fix Sweet Potato and Black Bean Chili

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican
Print
Pin

Description

This 21 Day Fix Sweet Potato and Black Bean Chili is has the most amazing flavor and texture…even my sweet potato hating husband loves it!  And it’s so easy to make in your Instant Pot or on the stove!


Ingredients

  • 4 tsp olive oil
  • 1 ½ pounds of ground turkey
  • 1 small or ½ large onion, diced
  • 3 cloves of garlic, minced
  • 1 can of black beans
  • 1 14.5 oz can of fire roasted tomatoes
  • 2 cups of kale, chopped into small pieces
  • 2 med/large sweet potatoes, diced (measure about 4 cups)
  • 2+ cups of chicken stock
  • 3 T salt free taco seasoning
  • up to 1 T chili powder
  • 1/4 tsp cayenne (optional)
  • salt and pepper
  • optional – maple syrup
  • toppings:
  • cheddar cheese
  • cilantro
  • chives
  • avocado

Instructions

Stovetop:

In a large pot or dutch oven, heat 2 tsp of olive oil over medium heat. Add turkey to pan, along with 1 ½ tablespoons of the Salt Free Taco Seasoning and cook through; then add onions and kale and cook until soft.

Season turkey and veggies with salt and pepper, then remove from pot. Add the remaining 2 tsp of olive oil to pan and saute sweet potatoes just until they start to brown.

Add the garlic, 1 ½ tablespoons of the Salt Free Taco Seasoning, a sprinkle of salt, a can of fire roasted tomatoes, and 2 cups of chicken stock to the pot. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.

You can leave the potatoes as is, but I **highly recommend** the following step to get an amazing texture to your chili. This is also the way to go if you have picky eaters in your house who “don’t like sweet potatoes” **Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way, which is what I did! I just pulsed a few times).

Add turkey mixture back to pot and stir in black beans. Add additional stock to reach desired thickness, as the chili will continue to thicken up as it cooks. Season with chili powder to taste, starting 1 teaspoon at a time so you don’t overdo it. And, if you want to bring out the flavor of the sweet potato a little more, you can add a spoon of maple syrup. If you want a little more spice, add the cayenne!

Simmer for a few more minutes before devouring! Top with fresh chives, cilantro, shredded cheddar and avocado. YUM!

Instant Pot:

Set IP to sauté and heat 2 tsp of olive oil. Add turkey to pot along with 1 ½ tablespoons of the Salt Free Taco Seasoning and cook through; then add onions and cook until soft. Season turkey with salt and pepper, then remove from pot.

Add the remaining 2 tsp of olive oil to pan and saute sweet potatoes just until they start to brown. Add the garlic, 1 ½ tablespoons of the Salt Free Taco Seasoning, a sprinkle of salt, a can of fire roasted tomatoes, and 2 cups of chicken stock to the pot. Place cover on IP and lock. Set to 4 minutes of cooktime on manual.

After cook time is through, do a quick release. You can leave the potatoes mixture as is, but I **highly recommend** the following step to get an amazing texture to your chili. This is also the way to go if you have picky eaters in your house who “don’t like sweet potatoes” **Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way, which is what I did! I just pulsed a few times).

Add turkey mixture back to pot and stir in black beans and kale. Add additional stock as necessary. Season with chili powder to taste, starting 1 teaspoon at a time so you don’t overdo it. And, if you want to bring out the flavor of the sweet potato a little more, you can add a spoon of maple syrup. If you want a little more spice, add the cayenne! Simmer for a few more minutes before devouring! Top with fresh chives, cilantro, shredded cheddar and avocado. YUM!


Notes

Makes six (1 ¼ cup) servings: 21 Day Fix 1 R, 1 G, 1 Y, 1/2 tsp, ½ B (Blue – toppings)

Weight Watchers Freestyle Points:  3 points per serving (toppings are extra)


Nutrition

  • Serving Size: 1 1/4 cup

Keywords: chili, soup, dinner, gluten-free, sweet potatoes, beans, dairy-free, grain-free

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

21 Day Fix Sweet Potato Black Bean Chili | Confessions of a Fit Foodie

 

21 Day Fix Sweet Potato Black Bean Chili | Confessions of a Fit Foodie

21 Day Fix Sweet Potato and Black Bean Chili

Related posts:

21 Day Fix Turkey Quinoa Taco Bake
21 Day Fix Blueberry Muffins {Gluten Free, Dairy Free}
21 Day Fix Roasted Shrimp Cocktail with Cranberry Horseradish Chutney
Instant Pot Beef and Broccoli (21 Day Fix)

Filed Under: Dairy-Free, Dinner, Family/Kid-Friendly, Featured Posts, Five Ingredients or Less, Gluten-Free, Gluten-Free/Dairy-Free, One Skillet/One Pot, Recipes, Soups/Stews/Chilis Tagged With: chili, fall dinner, one pot, sweet potato

Reader Interactions

Comments

  1. Tanya says

    January 10, 2017 at 5:51 pm

    Hey! I'm gonna give this recipe a shot today, very excited! How long does it take to make? Do I keep it in slow cooker for a few hours?
    Reply
    • Nancylynn says

      January 10, 2017 at 6:32 pm

      It's one of my favorites! You could leave it in a crock pot for a few hours, but it comes together so quickly on the stove top - in like thirty minutes or so!
      Reply
  2. Nicole says

    March 27, 2017 at 12:21 am

    Do you have the calorie count?
    Reply
    • Nancylynn says

      March 27, 2017 at 10:15 pm

      I love myfitnesspal.com for calorie info!
      Reply
  3. Aimee says

    July 27, 2017 at 11:04 pm

    I just found you as I was looking for 21 day fix meal ideas, I have to say some of your dishes sound great, so I am anxious to try them. However two of them call for salt free taco seasoning which isn't described but it seems there is a link that is not working. Would you be so kind as to share the recipe for the seasoning please?
    Reply
    • Nancylynn says

      July 28, 2017 at 1:53 pm

      Hi!! Yay - I am so happy you found me! And,yes, there have been issues with my links lately. I think I fixed this one, but here is the link in case! If you have any other questions, just give me a shout! https://confessionsofafitfoodie.com/2015/03/salt-free-taco-seasoning/
      Reply
  4. Kim says

    September 2, 2017 at 3:49 pm

    This sounds so good, can't wait to try it this week!!! Are the roasted tomatoes crushed or diced and do you use the large or small can? Thanks!
    Reply
    • Nancylynn says

      September 2, 2017 at 4:17 pm

      They are usually diced and they are they 14.5 ounce can! Hope you enjoy!
      Reply
  5. Carrie Auvenshin says

    September 5, 2017 at 12:56 pm

    Could you use spinach instead of kale? I haven't been able to jump on the kale band-wagon yet :/
    Reply
    • Nancylynn says

      September 5, 2017 at 2:47 pm

      Sure can!
      Reply
  6. Billie says

    November 14, 2017 at 12:51 am

    How does your broth look so red? Mine is kind of an orangeish-brown color?
    Reply
    • Nancylynn says

      November 14, 2017 at 1:04 am

      I'm not the greatest food photographer, in case you haven't noticed! I used fire roasted tomatoes..that did give it a little bit of a red color. Does it taste ok? I wouldn't worry about the color if it tastes good!
      Reply
  7. Kara Soghigian says

    January 1, 2018 at 5:21 pm

    Hey there! I just made a batch of this today to freeze, and I'm so excited to try it! Do you have recommendations for using the Instant Pot for this vs stove top? Thank you!
    Reply
    • Nancylynn says

      January 1, 2018 at 6:00 pm

      Yes!!! I NEED to update directions to this - thank you for reminding me!! And I would totally reheat it in the Instant Pot! Perfect!
      Reply
  8. Allison says

    January 29, 2018 at 11:45 pm

    This recipe is AMAZING!!!! My family loves it. The format of the recipe is hard to follow though. Would you consider reformatting it so it is not a paragraph? Thank you!!
    Reply
    • Nancylynn says

      January 30, 2018 at 12:48 am

      Hi! I am SO glad! And sure, I get you...I will rework it :).
      Reply
  9. Jessica S says

    January 31, 2018 at 6:13 pm

    I’m currently obsessed with your recipes. Just made this one today and it is a complete hit. I love the recommendations to blend the sweet potatoes a bit for picky eaters. It did the trick! Keep the yumminess coming!
    Reply
    • Nancylynn says

      January 31, 2018 at 7:50 pm

      Yay, Jessica! I am so happy that worked! <3
      Reply
  10. Christine says

    February 7, 2018 at 6:25 pm

    Do you have the macros on this recipe it looks amazing
    Reply
    • Nancylynn says

      February 11, 2018 at 6:22 pm

      I do not...can you get that on my fitness pal?
      Reply
  11. Rachel says

    March 4, 2018 at 9:38 pm

    This recipe does not work well for instant pot and the format is so hard to follow it was infuriating.
    Reply
    • Nancylynn says

      March 4, 2018 at 11:30 pm

      Hi Rachel - besides the format, what didn't work for you? Thanks!
      Reply
    • Tanya says

      March 5, 2018 at 1:33 am

      It’s not a recipe for an instapot so maybe that’s why it didn’t work? I don’t understand how anyone could find this difficult or infuriating to follow. There’s only a handful of steps! But if u do somehow manage to make this more difficult than it is, its worth it as the end product is delish! This is on our weekly meal schedule.
      Reply
  12. Debrah says

    August 5, 2018 at 2:00 pm

    Can I use sundried tomatoes?
    Reply
    • Nancylynn says

      August 5, 2018 at 4:43 pm

      You can, but this recipe needs the liquid from the canned tomatoes.
      Reply
  13. Anna says

    October 15, 2018 at 6:27 pm

    Why do you add the kale at the end in the IP version but with the turkey in the stovetop version??
    Reply
    • Nancylynn says

      October 16, 2018 at 12:08 am

      I feel like when you pressure cook kale, it tends to take over the flavor of the food more than if you are simmering stovetop. And it cooks down so quick in the hot IP at the end.
      Reply
      • Anna says

        October 16, 2018 at 12:23 am

        Thank you! I love this recipe and make it often but haven’t gotten brave enough to try the IP yet!
        Reply
        • Nancylynn says

          October 16, 2018 at 1:34 am

          It's so easy - you have to try!!!
          Reply
  14. Abbigail says

    January 8, 2019 at 4:55 pm

    Oh my lanta! So so good!
    Reply
    • Nancylynn says

      January 8, 2019 at 5:07 pm

      This made me giggle, Abbigail!!!
      Reply

Trackbacks

  1. Dinner Plan & Grocery List (week 3) - Confessions of a Fit Foodie says:
    February 19, 2017 at 11:37 am
    […] several of these dinners can be prepped in advance like the Mexican Lasagna, Sweet Potato Chili, and the Sausage and Pepper Soup.  Oh – and you could make both the chili and the soup in the […]
    Reply
  2. 80 Day Obsession Meal Plan Week 5 – warfieldfamily says:
    February 15, 2018 at 9:52 pm
    […] VIA […]
    Reply
  3. 80 Day Obsession Meal Plan Week 7 – warfieldfamily says:
    March 12, 2018 at 4:03 pm
    […] This chili is super good, since we have had cold weather this really hit the spot. It is also nice to make one pot of this which then makes 6 servings for the week. […]
    Reply
  4. 21 Day Fix Fall Meal Plan (1200-1400 Calories) - 2ShareMyJoy says:
    March 27, 2018 at 1:37 pm
    […] #2 21 Day Fix Sweet Potato and Black Bean Chili | Confessions of a Fit Foodie […]
    Reply

Leave a Reply Cancel reply

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

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Nancylynn

Subscribe to My Newsletter

and get FREE recipes delivered to your Inbox!

    We won't send you spam. Unsubscribe at any time.

    More Deliciousness

     21 Day Fix Harvest Salad Bites with Honey Goat Cheese | Confessions of a Fit Foodie

     21 Day Fix Harvest Salad Bites with Honey Goat Cheese

    21 Day Fix Spinach and Strawberry Caprese Salad

    21 Day Fix Chicken Zoodle Soup

    Crock Pot Chicken Tortilla Soup {21 Day Fix Recipe} - Confessions of a Fit Foodie

    Crock Pot Chicken Tortilla Soup {21 Day Fix}

    Footer

    Top Posts & Pages

    • Instant Pot Asian Steak Lettuce Wraps | 21 Day Fix Asian Steak Lettuce Wraps
    • 31 Days of Healthy Instant Pot Recipes [21 Day Fix | Weight Watchers Freestyle]
    • 21 Day Fix Baked Oatmeal Cups
    • 21 Day Fix Instant Pot Chicken Marsala (Stove-Top Option)
    • Instant Pot Chicken Tortilla Soup {21 Day Fix}

    Copyright © 2019 · Brunch Pro Theme On Genesis Framework · Design by Stephanie Jones