Black Bean Sweet Potato Chili

This black bean sweet potato chili is naturally gluten-free and grain-free and
has Southwestern flavors of chili powder, cumin and oregano. You can use dried
beans or canned, as you like. I enjoy this meal with quinoa, brown rice or, if I
really have my act together, Nut Pesto Green Rice (recipe here
[https://amealinmind.com/nut-pesto-green-rice/]!).

Servings: 4 servings

Author: Beth

Prep Time
25 minutes

Cook Time
50 minutes

Course:

Main Dish

Cuisine:

American Southwestern

Keywords:

Gluten-Free chili sweet potato Grain-Free black bean one-pot

Instructions

1 Brown the beef gently in the stock pot or Instant pot until the pink color is
gone and the meat is broken up. Reserve cooked beef to another bowl.
2 Heat the coconut oil [https://amzn.to/3qmM6vk] in the pot if needed (see note).
3 Add the chopped onions and sauté for 3 minutes.
4 Stir in the garlic and cook another minute.
5 Mix in the chopped sweet potatoes and sauté for about 5 more minutes.
6 Add the chili powder, paprika, cumin, salt and garlic powder
[https://amzn.to/3ojaFLb] and stir to coat the vegetables with the spices.
7 Stir in bone broth, tomatoes, oregano and bay leaves. Bring to a simmer and cook
until the sweet potatoes are tender.
8 Add the cooked black beans and beef and simmer at low heat for about 10 minutes.
Adjust the seasonings.
9 Serve over quinoa or rice, garnished with lime slices and avocado.

Black Bean Sweet Potato Chili

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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