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! This post contains affiliate links for products I am obsessed with.
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!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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!
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
Tanya says
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?
Nancylynn says
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!
Nicole says
Do you have the calorie count?
Nancylynn says
I love myfitnesspal.com for calorie info!
Aimee says
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?
Nancylynn says
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/
Kim says
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!
Nancylynn says
They are usually diced and they are they 14.5 ounce can! Hope you enjoy!
Carrie Auvenshin says
Could you use spinach instead of kale? I haven’t been able to jump on the kale band-wagon yet :/
Nancylynn says
Sure can!
Billie says
How does your broth look so red? Mine is kind of an orangeish-brown color?
Nancylynn says
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!
Kara Soghigian says
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!
Nancylynn says
Yes!!! I NEED to update directions to this – thank you for reminding me!! And I would totally reheat it in the Instant Pot! Perfect!
Allison says
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!!
Nancylynn says
Hi! I am SO glad! And sure, I get you…I will rework it :).
Jessica S says
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!
Nancylynn says
Yay, Jessica! I am so happy that worked! <3
Christine says
Do you have the macros on this recipe it looks amazing
Nancylynn says
I do not…can you get that on my fitness pal?
Rachel says
This recipe does not work well for instant pot and the format is so hard to follow it was infuriating.
Nancylynn says
Hi Rachel – besides the format, what didn’t work for you? Thanks!
Tanya says
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.
Debrah says
Can I use sundried tomatoes?
Nancylynn says
You can, but this recipe needs the liquid from the canned tomatoes.
Anna says
Why do you add the kale at the end in the IP version but with the turkey in the stovetop version??
Nancylynn says
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.
Anna says
Thank you! I love this recipe and make it often but haven’t gotten brave enough to try the IP yet!
Nancylynn says
It’s so easy – you have to try!!!
Abbigail says
Oh my lanta! So so good!
Nancylynn says
This made me giggle, Abbigail!!!
Nicole says
This was so good!! My husband also doesn’t like sweet potatoes and he said it was really good. I didn’t tell him what was in it either.
Nancylynn says
Your secret is safe with me!!!!
Nicole says
I am making this one again tonight. Our go-to chili recipe! We loooove the sweet potatoes with the fire roasted tomatoes. So good!
★★★★★
Cheryl says
Making this tonight! Just curious what size of can do you use for your black beans? Thanks!!
Nancylynn says
Hi! I use 14oz cans!
Cheryl says
Thanks! It was delicious, my son loved it also. Will be making more for freezing.
★★★★★
Nancylynn says
Oh awesome! I want to make this soon, too! Thank you for taking the time to rate and review, Cheryl – means so much!!