Sweet Potato, Corn & Black Bean Chili – Super Healthy and Tasty!

Sweet Potato, Corn & Black Bean Chili – Super Healthy and Tasty!

This is so good! The peel of the incredibly nutritious sweet potato has nearly ten times the antioxidant power as the flesh. So be sure to keep the skin on. When picking out varieties at the farmer’s market, the intensity of the yellow or orange flesh color of the sweet potato is directly correlated to its nutritional content, so the more intense the better. My favorite flavor is from the Garnet (deep orange) sweet potato. And, to get the most nutrients, boiling may retain the most anti-oxidant power, plus it reduces your blood sugar spike, too. With over 400% of your recommended daily allowance of vitamin A, If that’s not reason enough, try this recipe for the sheer flavor of it! Surprisingly, it’s very good with or without the beef.

Sweet Potato, Corn and Black Bean Chili - Super Healthy and tasty!
Prep time
Cook time
Total time
Add beef for a main dish, or skip it for a side dish. This is great vegetarian or not.
Recipe type: Soup, Main Dish
Cuisine: Californian
Serves:: 4 servings
  • 1 T Extra-virgin olive oil
  • 2 Shallots, finely diced
  • 1 lb Ground (90% lean) Beef (optional)
  • 1 small Sweet potato, diced, ½ “cubes
  • 2 cloves garlic, minced
  • 3 t chili powder
  • 2 t ground cumin
  • ⅛ teaspoon salt, or to taste, up to 1 teaspoon
  • 1 – 1 ½ C Swansons reduced sodium vegetable broth (add more broth with beef)
  • 15-ounce can black beans, rinsed
  • 14.5 oz. Canned diced (fire roasted) tomatoes
  • 1 C Frozen Corn kernels (optional)
  • Garnish with chopped avocado, if desired
  • Garnish with dallops of sour cream, if desired
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, ground beef (if using) and sweet potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.
  3. Add garlic, chili powder, cumin, salt and pepper, and cook, stirring.
  4. Add broth, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  5. Add beans, corn, and tomatoes; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.
  6. Remove from the heat and add avocado and dollops of sour cream.


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