Sweet Potato and Bean Chili

  • 3/4 lb ground beef or turkey
  • 1 cup onions, diced
  • 1 cup bell peppers, diced
  • 1 medium sweet potato, cubed
  • 2 large garlic cloves, minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1/4 tsp cayenne pepper (opt)
  • 1 tsp dried oregano
  • 1 cup water
  • 26-28 oz chopped tomatoes, with juice
  • 1 tbsp tomato paste
  • 1 tbsp gochujang (opt)
  • 1-2 tbsp cocoa powder (opt)
  • 3-3.5 cups cooked beans (black, pinto and/or kidney) – this is equivalent to about 2 cans, rinsed and drained
  • salt and pepper to taste
  • avocado and diced onion (toppings)
  1. Heat Le Creuset over medium-high heat. Add enough oil to cover bottom of pot.
  2. Add ground beef or turkey to the pot. Add a pinch of salt and pepper. Stir until meat is lightly browned. Transfer to plate.
  3. Add onions, bell peppers, garlic and sweet potatoes to the pot. Saute for about 3 minutes until onions soften.
  4. Add chili powder, cumin, oregano and cayenne. Stir until the spices start to stick to the pan.
  5. Add back the beef and mix well.
  6. Add water a bit at a time to deglaze pot.
  7. Add tomatoes, tomato paste, gochujang and cocoa powder. Stir to mix well.
  8. Turn up the heat until the contents begin to boil. Turn down the heat and simmer for 30-35 minutes.
  9. Add beans to the pot and mix well. Turn up the heat until the contents begin to boil. Turn down the heat and let simmer for at least 20 minutes for flavors to come together. Salt to taste.
  10. Top with diced avocado and onion (run chopped onions under cold water to take away a bit of the bite)
  11. Serve over rice, quinoa, pasta or chips.

  • Dish is better the next day. To reheat, add splash of water.

adapted from: http://chowdivine.com/skinny-sweet-potato-and-bean-chili/