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.
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.
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.
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.
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!
Yields: 6 servings
Serving Size: 1 1/4 cup
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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 to 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!
21 Day Fix Container Count:
Makes six (1 ¼ cup) servings: 21 Day Fix 1 R, 1 G, 1 Y, 1/2 tsp, ½ B (Blue - toppings)
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