Beef Sweet Potato Chili
Perfectly spiced, thick and hearty Sweet Potato Chili features ground beef, a blend of colorful vegetables, two types of beans and delicious seasonings, all simmered together to make a comforting and delicious meal. Top with fresh cilantro, sour cream, and a handful of freshly grated cheese for dinner ready in just over 30 minutes.
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A Note from Kim
Why This Chili Never Disappoints
Sweet potato chili is one of those recipes I always come back to, even with my love for classic beef chili. It’s bold, comforting, and packed with veggies, two kinds of beans, and warm spices. The fire-roasted tomatoes and tomato paste add incredible depth of flavor, making it taste like it’s been simmering all day, yet it comes together in one pot in about 30 minutes. It’s the kind of meal you’ll want on repeat all season long!
With love (and lots of good eats), 
Really loved this recipe. I realized I was out of chicken broth and beef bouillon, so I just used beef broth instead and it still turned out great. Will definitely make this again!
— Kristin
Ingredients for Sweet Potato Chili
This easy sweet potato chili recipe is made with nourishing ingredients, many of which you may have on hand. Here’s the lineup:
You’ll find the measurements in the recipe card, below.
- Veggies. We’re adding onion, red bell pepper, garlic, sweet potatoes, crushed or diced tomatoes with juices and corn for the perfect mix of hearty vegetables. For a lower carb option, you can use butternut squash instead of sweet potato.
- Ground beef. You can use any ground meat you like, or leave it out entirely and use vegetable broth for a vegan chili. Ground turkey, chicken, or bison all work well, but I like using 90% lean ground beef. It’s flavorful and tender without being overly greasy.
- Spices. Chili powder, ground 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 paste. 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 Sweet Potato Chili
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 cloves. Here’s the simple method:
For printable instructions, reference the recipe card at the bottom of the post.
Step 1: Sauté. 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 garlic and stir for 30 seconds or until fragrant.
Step 2: Add sweet potato. 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.
Step 3: Brown the meat. Add the ground beef and increase the heat to medium-high. Cook, crumbling the meat as it browns, for about 5 minutes. Stir in the veggies as you cook the meat.
Step 4: Add tomatoes. Add in all the spices and the tomato paste. Cook, stirring constantly for 2 minutes. Add in the crushed tomatoes and cook for another minute, stirring constantly.
Step 5: Add beans and corn. Add in the black beans, chili beans, 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 tender. Stir occasionally as it simmers.
Step 6: Serve. Remove from heat and season with salt, pepper, lime juice, and chopped cilantro. Ladle into bowls and enjoy with your favorite toppings, like sharp cheddar cheese, sour cream, lime, and extra cilantro.
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.
Kim’s Recipe 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
To give your chili a rich, deep flavor, it’s important to use plenty of seasonings. We love the blend used in this recipe for a bold, savory taste. The beef bouillon powder is our secret ingredient! However, if you don’t have this on-hand, feel free to omit it. Cocoa powder and/or cinnamon are also often added to enhance the depth of flavor.
I like to peel the sweet potatoes before adding them to the chili. While the skin is perfectly edible, it’s thicker and chewier than that of a typical potato, which can feel a little tough in this dish. This veggie peeler makes it quick and easy.
Adding toppings is a great way to customize this recipe and make it your own! Try adding avocado or guacamole, cotjia cheese, cheddar cheese, cilantro, green onions, red onion, jalapeño slices, sour cream, crushed tortilla chips, and/or crumbled Mexican cornbread or skillet cornbread.
Storage Recommendations
This chili recipe 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 bag. It can be frozen for up to 3 months. To thaw, transfer to the refrigerator and store overnight. When ready to serve, reheat on medium heat on the stovetop.
More Tasty Chili Recipes to Try
If you try this sweet potato chili 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 delicious recipes straight to your inbox.
Beef Sweet Potato Chili
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion, (1 large onion)
- 1 cup finely diced red pepper, (1 large pepper)
- 1 tablespoon finely minced garlic, about 3-4 cloves
- 2 cups peeled and chopped sweet potatoes, (1 large or 2-3 medium/small)
- 1 pound lean (80/20 or 90/10) ground beef, or ground turkey (93/7)
- 2 to 3 tablespoons chili powder, use less, if you're sensitive to heat
- 2 teaspoons ground cumin
- 1 teaspoon EACH: smoked paprika (or regular), dried oregano, beef bouillon powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon EACH: onion powder, freshly cracked pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional (add if you like heat!)
- 2 tablespoons tomato paste
- 2 (14.5 oz.) cans fire-roasted crushed tomatoes , (I like Muir Glen)
- 1 (15.25 oz.) can black beans, drained and rinsed
- 1 (16 oz.) can chili beans in mild sauce, don't drain or rinse these beans; the sauce they're in adds loads of flavor
- 1 cup frozen corn, or canned corn that is drained
- 1 cup chicken stock or broth
- Toppings of choice: freshly grated sharp cheddar, sour cream, fresh cilantro, lime, crushed chips/crackers, ripe avocado
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Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once oil is shimmering, add in the 1 cup finely diced yellow onion and 1 cup finely diced red pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in the 1 tablespoon finely minced garlic and stir for 30 seconds or until fragrant. Reduce the heat to medium and add in the 2 cups peeled and chopped sweet potatoes and cook, stirring occasionally for 7-9 minutes. If anything is burning or over-browning, reduce the heat a little.
- Press the veggies to the side of the pot and add the 1 pound lean (80/20 or 90/10) 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.
- Add in 2 to 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon EACH: smoked paprika (or regular), dried oregano, beef bouillon powder, 3/4 teaspoon fine sea salt, 1/2 teaspoon EACH: onion powder, freshly cracked pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 2 tablespoons tomato paste. Cook, stirring constantly for 2 minutes or until fragrant. Add in the 2 (14.5 oz.) cans fire-roasted crushed tomatoes and cook for another minute, stirring constantly. Add in the drained and rinsed 1 (15.25 oz.) can black beans, undrained 1 (16 oz.) can chili beans in mild sauce, 1 cup frozen corn and 1 cup chicken stock or broth. 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 tender. Stir periodically as it simmers.
- 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.
- 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!
Notes
- Storing leftovers. This will stay good in your fridge for about 5 days. Once it is completely cooled, place it in an airtight container (or multiple, if you’d like to meal prep it) without any additional toppings and store it in the refrigerator. To reheat, simply pop it in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze. Follow the instructions above, but instead of placing it in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw it overnight and reheat it on the stovetop or in the microwave when you’re ready to eat.
Did you make this recipe?
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this was so easy to make. thanks for the crockpot instructions! very yummy and I love all the veggies in it. will definitely make again.
So happy to hear you enjoyed! Thanks so much for your comment!
Really loved this recipe. I realized I was out of chicken broth and beef bouillon, so I just used beef broth instead and it still turned out great. Will definitely make this again!
So happy you enjoyed! Thanks so much for your feedback!
Followed most of this how it’s laid out, but i used about 6 cups of beef broth. I also used ground oregano instead of the one you wrote since that’s all I had. Did not use corn. It was fantastic! I add avocado and crushed tortilla chips!
Love hearing that you enjoyed! Thanks so much for sharing your feedback!
So easy and delicious! Versatile and easy to adjust for smaller/larger batches!
Yum! Very tasty chili recipe!
No salt or pepper?
add to your taste preference
can this be made in the crock pot?
Yes, If you’ll scroll through the page you’ll see instructions for using the slow cooker. Enjoy!
This chili recipe looks like it’s filled with flavor! It also seems like an easy recipe to make too so I’m definitely giving this a try soon, thank you!
This looks delicious with the sweet potato. Definitely a recipe to try soon!
I make meat-free sweet potato chili but I now have some ground beef on hand so I might give this a go!
this chili looks awesome. And i am intrigued by this butcher box. It’s def something I would think about trying!
This looks absolutely mouth watering I love easy meals like this one and would be trying this soon!
You just can’t beat a bowl of homemade chili this time of year, and this recipe is my new favorite!
So smart to offer a Whole 30 adaptation to a classic. Helps to stay on track while not missing out on any favorites. Looks fantastic!