Beef Sweet Potato Chili

There are tons of chili recipes out there, but this Sweet Potato Chili is one of the tastiest, easiest ones we’ve enjoyed. It’s packed with veggies, two types of beans, and plenty of spices. So much goodness! It’s thick, hearty, the heat level is perfect, and there’s a huge depth of flavor from the different spices along with the tomato paste and fire-roasted tomatoes. It’s the perfect meal for a cold day, with minimal prep work.

Why you’ll love this recipe

• Healthy. Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all from the high protein beef to the nutrient-rich veggies.
• Quick & easy to make. Aside from a small amount of chopping, this recipe comes together quickly with very little effort, made in one pot in about 30 minutes or less, yet it tastes like it’s been simmering all day.  
• Full of flavor. This cozy bowl of deliciousness is incredibly flavorful, comforting, and filling. You will want to make it on repeat all season long!

Ingredients needed

This easy sweet potato chili recipe is made with nourishing ingredients, many of which you may have on hand. Here’s the lineup:

• Veggies. We’re adding onion, red bell pepper, garlic, sweet potatoes, crushed or diced tomatoes and corn for the perfect mix of hearty vegetables.
• Ground beef. You can really use whatever ground meat you prefer. Ground turkey, chicken or bison all work great. I like to use 90% lean ground beef. The meat is flavorful and tender, yet not overly greasy.
• Spices. Chili powder, cumin, smoked paprika, oregano, beef bouillon powder, salt, onion powder, black pepper, garlic powder, and cayenne pepper (if you’d like a bit of heat) create the perfect blend of flavors.
• Chicken broth & tomato sauce. Makes the chili perfectly thick. Feel free to add more or less broth, depending on the thickness that you prefer.
• Beans. The recipe uses black beans and chili beans for a delicious boost of fiber and protein. Substitute the black beans for kidney beans, if you’d like.

How to make this recipe

Making this sweet potato beef chili recipe is such a breeze! Everything is cooked in one pot and the only chopping you have to do is for the onion, bell pepper, sweet potato and garlic. Here’s the simple method:

For printable instructions, reference the recipe card at the bottom of the post.

1. Sauté the veggies. Heat olive oil in a large pot over medium-high heat. Once oil is shimmering, add in the onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in the cloves garlic and stir for 30 seconds or until fragrant. Reduce the heat to medium and add in the diced sweet potatoes and cook, stirring occasionally for 7-9 minutes. If anything is burning or over-browning, reduce the heat a little.

2. Brown the meat. Press the veggies to the side of the pot and add the ground beef in the center. Increase heat to medium high and cook, crumbling as you go, until browned on the outside, about 5 minutes. Incorporate the veggies as you cook the meat. If there is accumulated liquid, drain that off.

3. Add all other ingredients. Mix in all the spices and the tomato paste. Cook, stirring constantly for 2 minutes or until fragrant. Add in the crushed tomatoes and cook for another minute, stirring constantly. Add in the drained and rinsed black beans, undrained chili beans, frozen corn and chicken stock. Stir, and bring mixture to a boil, then reduce heat and simmer, covered for 30-45 minutes or until chili thickens and sweet potato chunks are fork-tender. Stir periodically as it simmers.

4. Taste test & add cilantro. Remove from the heat. Season to taste with any additional salt/pepper, as needed. I like to add a few tablespoons of lime juice and about 1/4 cup chopped cilantro here.
5. Serve. Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don’t leave off the toppings; they add a lot!

Slow cooker option

This recipe can easily be made in the slow cooker, making it easy for you to throw together in the morning and have it calling your name when you get home at night. Instead of simmering this on the stove, you can brown the ground beef, drain off the fat and place it into the slow cooker. Add the other ingredients and let it simmer on low all day for 6-8 hours or on high for 4-5 hours.

Expert tips

• Pre-cut veggies. To save a bit of time and effort, buy pre-cut onion, bell pepper and sweet potato from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
• Cubing sweet potato. Chop the sweet potato in similar size cubes, so that it all cooks at the same rate. We actually like our sweet potato cut in smaller cubes than what is pictured here.
• Pre-measuring spices. There are quite a few spices needed, so to make things quicker while I’m cooking, I like to measure them all out into a small bowl before starting the recipe.

Frequently asked questions

Storage recommendations

This is perfect for meal prep or as a make ahead meal, and reheats very well. After all of the ingredients have had time to sit and intensify, it becomes even more delicious!

• Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days. To reheat, simply pop it in the microwave with a microwave-safe bowl, or feel free to reheat it on the stovetop.
• Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

If you try this recipe, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.