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Black Bean Sweet Potato Chili with avo and lime overhead view with fork

Black Bean Sweet Potato Chili

  • Author: Beth
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American, Southwestern


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!).



Prepare the beans:

1 cup dry black beans, soaked at least 8 hours and pressure-cooked in Instant Pot (about ½ of a 1-pound bag); drained

For the chili:

  • 1 pound grass-fed ground beef
  • 1 tablespoon coconut or avocado oil
  • 1 large onion (about 3 cups), chopped into ¼-1/2-inch dice
  • 4 cloves garlic, minced
  • 1 large sweet potato, diced (about 34 cups)
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 teaspoons cumin
  • 2 cups bone broth
  • 1 can (14 oz) diced tomatoes, blended slightly with immersion blender
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1½ cups cooked black beans
  • lime wedges, avocado for garnish


  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 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 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.


Grass-fed beef renders less fat in my experience than grain-fed, so you may not have much beef fat in your pan after you sauté it. If not, you can add a bit of oil to cook the onions and garlic. We also prefer not to have it in the pan while the vegetables are cooking. It keeps its tenderness better that way.

Keywords: Black bean, sweet potato, chili, one-pot, gluten-free, grain-free