As we finally think about the end of summer and the beginning of cooler weather here in Arizona, we all seek ways to channel those autumn vibes. What better way than by cooking up a hearty pot of chili? This recipe, which happens to be gluten-free, is easy to prepare, and you can store leftovers for serving throughout the week.
Not only does chili taste good, but did you know it's good for you? For example, this recipe calls for chili powder, made from chili peppers that contain capsaicin, which has anti-inflammatory, anti-cancer, and antioxidant benefits. Sweet potatoes are a "superfood" filled with Vitamin A, fiber, potassium, and complex carbohydrates. And those black beans are also filled with health benefits, from helping maintain healthy bones to lowering blood pressure, managing diabetes, helping prevent heart disease, and more. So, enjoy this sweet potato black bean chili and feel good about serving a healthy, hearty meal.
CHILI INGREDIENTS
- 1 tablespoon olive oil
- 1/2 onion, diced (about 1 cup)
- 1 pound ground beef
- 1 red pepper, diced (about 1 cup)
- 28-ounce can diced fire-roasted tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 3 1/2 cups chicken broth
- 2 cups sweet potatoes (roughly 2 medium-sized sweet potatoes)
CHILI SEASONING MIX
- 3 tablespoons chili powder (Simply Organic brand)
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoky paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
INSTRUCTIONS
- Add the oil and diced onion to a large pot or dutch oven. Sauté on medium heat for 5 to 8 minutes, until tender.
- Add the diced red pepper and ground beef to the pot. Cook the beef until browned, using a wooden spoon to break up the beef into small crumbles.
- While the beef is cooking, peel and dice your sweet potatoes into small cubes. Once the beef is fully cooked, add the diced sweet potatoes and remaining ingredients to the pot.
- Bring the chili to a boil on high heat, then reduce the heat to a simmer and cover the pot with a lid. Allow the chili to simmer for 25 to 30 minutes or until the sweet potatoes are soft.
- Serve immediately and top with your favorite condiments.
NOTES
To Store: Place cooled chili in an airtight container and store for up to 5 days in the fridge.
To Freeze: Let the chili cool completely to room temperature. Package using a freezer-safe bag or container and store for up to 2 months in the freezer.
REBECCA TAIG
Gluten-Free Goodness
MEET THE AUTHOR
My name is Rebecca Taig, and I'm the recipe creator, photographer, and entertaining expert behind RebeccaTaig.com.
RebeccaTaig.com is an online destination for gluten-free recipes, hosting inspiration, and seasonal decor. Making memories and building traditions are essential; therefore, we prioritize making easy-approachable gluten-free food while teaching you how to entertain to elevate your guests' experiences. Our recipes consist of wholesome ingredients because health and quality are essential. Gluten-free or not, you are going to love these recipes!
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