Black Bean and Sweet Potato Chili with Charred Beef

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Unusual? Maybe. Delicious? Yes! Black Bean Sweet Potato Chili with Charred Beef.

Black Bean and Sweet Potato Chili with Charred Beef
adapted from Sage Trifle
a slow cooker dish

1 large onion, diced
1 large sweet potato, cut into 1-inch slices and quartered
2 cans black beans, drained and rinsed
1 T chili powder
2 t ground cumin seeds
1 can Rotel tomatoes, mild or hot your choice
1 can water
garlic salt
1 pound ground beef, made into patties and charred on the grill, then diced*

juice of 1 lime
salt and pepper to taste

grated cheese
sour cream
warm corn tortillas

place everything in the slow cooker in the order listed, cover and cook on low for 6-8 hours or until the sweet potato pieces are tender. stir gently.

Easy and delicious chili with Charred Beef, start to finish.

Start to finish, Black Bean Sweet Potato Chili with Charred Beef.

Season with the lime juice, salt, and pepper. Serve garnished with cheese or sour cream if desired and warm corn tortillas.

Dinner is served.

* each time we grill, before turning off the grill we Terry will grill meat for a future meal. Sometimes it is beef shaped into patties or chicken thighs or sausage links. Especially for a slow cooker recipe, this works very well and adds a lot of extra flavors.

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4 comments

PamNovember 24, 2014 at 11:24 AM
Sounds good! Black beans anything works for me, but beef too is over the top!
LizNovember 24, 2014 at 5:55 PM
This looks like a great meal for a cold winter night! Putting this in the menu for next week!
Swathi IyerDecember 1, 2014 at 2:17 PM
Delicious thanks for sharing with Hearth and soul blog hop. pinning.
Sage TrifleDecember 3, 2014 at 11:07 AM
Hi Melynda, I'm happy that you made this recipe. As you know, I made mine vegetarian, but the beef sounds good. I also think sausage would work in this, don't you? Cheers, Rocquie