Steak, Black Bean and Sweet Potato Chili

The Superbowl is just around the corner. You know what goes really well with football? Chili. Especially chili with steak in it. It’s manly and sporty…like football.

Here is a delicious recipe for some awesome steak, black bean and sweet potato chili, modified from Eating Well. I made this for M a few weeks ago, and let me tell you, it was definitely awesome! You can probably get at least three meals or one, fantastic Superbowl party out of this recipe!

Steak, Black Bean and Sweet Potato Chili


One package Steak tips- use however much you like! We used 0.8lbs, but you could easily use more…

2 Tbsp olive oil

1 medium-large sweet potato

1 large onion

4 cloves of garlic

2 15oz cans black beans

1 can tomato paste

2 Tbsp chili powder

4 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp sea salt

3 cups water

4 tsp lime juice

First you must deal with your steak.

I cut it into bite sized pieces,

and then pan fried it in a little olive oil until cooked mostly through.

Then I started on the chili.

I minced my garlic. (I had to take a picture of this garlic clove: it looked like a mama garlic with her little baby garlic on her back.) I think that peeled garlic cloves are one of them most beautiful things in nature. They’re so smooth, perfectly shaped and anti-microbial.

I peeled and diced my onion.

Then, I peeled my sweet potato using my favorite kitchen tool of all time, and chopped it into cubes.

Once I had all of my veggies prepped, it was time to get cookin’!

I heated the olive oil over low/medium heat and added the onions and sweet potato. Once the onions started to soften (after about 5 minutes), I added the chili powder, garlic, cumin, cayenne and salt– the trick here is to add the spices as you stir. Make sure not to breathe in any of the steam…or you might choke on cayenne…like I did. ANYWAY…

After stirring the spiced mixture for about 30 seconds, add the tomato paste, and water and bring to a simmer. Allow the mixture to simmer for about 15 minutes, until the sweet potato is softened.

While the pot is simmering, de-can and rinse your black beans and get your steak ready for the addin’.

Add your lime juice, black beans and steak and return the pot to a simmer. Let the mix reduce a bit– this took me an additional 20 minutes of simmering with the occasional stir.

While the chili is reducing, you should probably whip up some cornbread. I used a recipe from the Moosewood cookbook and substituted almond flour for regular flour.

The-Only-Grain-in-it-is-Corn Bread


1 cup almond flour

1 cup cornmeal

1/2 tsp salt

1/2 tsp arrowroot

2 Tbsp honey

2 tsp baking powder

1 tsp baking soda

1 egg

1 cup unsweetened So Delicious Unsweetened Coconut Milk

1 Tbsp lemon juice

3 Tbsp butter

Pre-heat the oven to 350F, combine all the dry ingredients in a medium-sized bowl. Melt the butter in a heat proof bowl and mix in the honey, coconut milk, egg and lemon juice.  Add the wet ingredients to the dry and pour into a glass baking dish. Bake for 20 minutes.

When your cornbread is done, your chili will be perfectly reduced! Ladel some out and enjoy!

This chili was fairly easy to make. There’s a little bit of prep  with the vegetables and steak, but you could easily prep these things the night before so that you’re ready to go for Game Day!

What are you planning to make for the big game?

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5 Responses to Steak, Black Bean and Sweet Potato Chili

  1. Caroline February 4, 2011 at 5:11 PM #

    What a meal! I love cornbread, and yours looks so delicious! (BTW, don’t you love baking with So Delicious coconut milk? It makes everything so yummy!) What are the little red bits in the last photo? Is that from the chili?or are there chile peppers in your cornbread?

    • AllieNic February 5, 2011 at 12:31 PM #

      Thanks, Caroline! Nope, no chili in the cornbread…although that sounds like it could be a good idea…I think it was just my camera being strange with the light!

  2. Heather F. March 21, 2011 at 12:40 PM #

    Just made this chili recipe last night, and it was SO good! Took a little longer than expected for the sweet potatoes to get soft but worth the wait. And I ran out of chili powder, so I added more cumin, which turned out very well! Thanks for the recipe Allison!

    • AllieNic March 21, 2011 at 12:42 PM #

      I’m glad you liked it! Yes, it sometimes takes a while for the potatoes to soften, but I agree that it’s definitely worth the wait!

  3. Michelle September 27, 2013 at 9:40 PM #

    I just happened to stumble on this recipe and made it tonight for dinner….it was a delicious success! I had to make a couple changes based on what I had/didn’t have in the house. I used cubed butternut squash instead of sweet potato…and had no meat in it. I’m not vegetarian but I try to go without meat for a few days every once in awhile. It was good and I can only imagine how it’d be with the steak! I also made the corn bread and used brown rice flour instead of almond and topped one half with jalapeno slices. It tasted like old fashion cornbread and it’s already down to 2 pieces left! (4 people ate)
    Thanks for such an awesome recipe, I will be posting it on my blog soon with a link to your page of course :o)

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