Slow-Cooked Black Bean & Sweet Potato Chili
30min
1h 30min
4
722
Chef's Note
The combination of cocoa powder and chipotle adds a wonderful depth of flavor to this hearty chili. For best results, make this a day ahead and refrigerate overnight - the flavors will develop and intensify beautifully. If you prefer a thicker chili, mash some of the black beans before adding them to the pot.
Tags
Ingredients
1.5 pounds ground beef (85% lean)
1 pound ground turkey (93% lean)
6 slices bacon
2 tablespoons olive oil
2 large yellow onion
2 medium red bell pepper
2 medium jalapeño pepper
6 cloves garlic
1.5 pounds sweet potato
2 15-oz cans black beans
2 14.5-oz cans fire-roasted diced tomatoes
3 tablespoons tomato paste
2 cups beef broth
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoon unsweetened cocoa powder
2 tablespoons chipotle pepper in adobo sauce
2 large avocado
1 cup cheddar cheese
1/2 cup sour cream
1/2 cup fresh cilantro
2 whole lime
2 teaspoons salt
1 teaspoon black pepper
Instructions
- 1
Dice 2 large yellow onions, 2 medium red bell peppers, and 2 medium jalapeño peppers (remove seeds for less heat). Mince 6 cloves of garlic.
- 2
Peel and dice 1.5 pounds of sweet potatoes into 3/4-inch cubes.
- 3
Cut 6 slices of bacon into small pieces. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- 4
Add 1.5 pounds of ground beef and 1 pound of ground turkey to the pot. Cook over medium-high heat, breaking up the meat with a wooden spoon until browned, about 8-10 minutes. Transfer to a bowl using a slotted spoon.
- 5
Add 2 tablespoons of olive oil to the pot. Add the diced onions, bell peppers, and jalapeños. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 6
Return the cooked meat and bacon to the pot. Add 3 tablespoons of tomato paste and cook, stirring, for 2 minutes to caramelize.
- 7
Add 3 tablespoons of chili powder, 2 tablespoons of ground cumin, 1 tablespoon of smoked paprika, 2 teaspoons of dried oregano, 1 teaspoon of ground coriander, 1 tablespoon of unsweetened cocoa powder, 2 teaspoons of salt, and 1 teaspoon of black pepper. Stir to coat everything evenly and cook for 1 minute until fragrant.
- 8
Add 2 cans of drained and rinsed black beans, 2 cans of fire-roasted diced tomatoes with their juices, 2 tablespoons of minced chipotle peppers in adobo sauce, and 2 cups of beef broth. Stir well to combine.
- 9
Add the diced sweet potatoes and stir to incorporate. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45-60 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
- 10
While the chili cooks, prepare the toppings: dice 2 large avocados, shred 1 cup of cheddar cheese, chop 1/2 cup of fresh cilantro, and cut 2 limes into wedges.
- 11
Taste the chili and adjust seasoning if necessary. Serve hot, topped with diced avocado, shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.
Nutrition Information (per serving)
722
54g
36g
40g
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