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.
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
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!
Video
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.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 59g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1540mg | Potassium: 1683mg | Fiber: 16g | Sugar: 16g | Vitamin A: 8687IU | Vitamin C: 54mg | Calcium: 156mg | Iron: 8mg