Beef Sweet Potato Chili

Beef Sweet Potato Chili is comfort food at its finest—a warm, hearty blend of tender beef and vibrant sweet potatoes. The mix of spices and flavors creates a pot of chili that is not only fulfilling but also brings everyone together, whether it’s a game day gathering or a cozy family dinner. This recipe balances savory beef with the natural sweetness of sweet potatoes, creating a delicious contrast that sets it apart from typical chili recipes. Plus, it’s packed with veggies and beans for added nutrition, making it a complete meal in one bowl.

I first discovered this flavorful dish on a chilly autumn evening when my cravings for something robust and hearty led me to whip up a pot of chili. Watching the colors of the sweet potatoes brighten as they cooked and inhaling the fragrant spices slowly filled my home with warmth. With each bite, I became more convinced that this would be a household favorite. If you’re looking for an easy, satisfying, and budget-friendly recipe, beef sweet potato chili is definitely worth trying!

How to Make Beef Sweet Potato Chili

1. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once shimmering, add in 1 cup finely diced yellow onion and 1 cup finely diced red pepper. Cook while stirring often for about 5 minutes until the onion is translucent. Then, add in 1 tablespoon finely minced garlic, stirring for about 30 seconds or until fragrant. Reduce heat to medium and incorporate 2 cups peeled and chopped sweet potatoes into the mixture, cooking for 7-9 minutes. If anything begins to burn, reduce your heat slightly.
2. Brown the Beef: Push the veggies to the side of the pot and add in 1 pound of lean ground beef. Raise the heat back to medium-high and cook, breaking it up until browned on the outside, which takes about 5 minutes. Make sure to mix in the vegetables as the meat cooks. If you notice any excess liquid collecting, feel free to drain it off.
3. Season and Simmer: Stir in 2 to 3 tablespoons chili powder, 2 teaspoons ground cumin, and 1 teaspoon each of smoked paprika, dried oregano, and beef bouillon powder. Season with 3/4 teaspoon fine sea salt, 1/2 teaspoon each of onion powder and freshly cracked pepper, followed by 1/4 teaspoon garlic powder and cayenne pepper (if using). Cook the mixture for about 2 minutes until the spices are fragrant. Now, add in the 2 (14.5 oz.) cans of fire-roasted crushed tomatoes, cooking for another minute while stirring. Then, pour in 1 (15.25 oz.) can of black beans (drained and rinsed), the 1 (16 oz.) can of chili beans (do not drain), 1 cup of frozen corn, and 1 cup of chicken stock. Stir well, bringing the entire mixture to a boil. Reduce heat, cover, and simmer for 30-45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender.
4. Final Touches: Once the chili is done cooking, remove it from the heat. Season to taste with any additional salt or pepper, as needed. I enjoy adding a few tablespoons of lime juice and about 1/4 cup of chopped cilantro at this stage for a fresh burst.
5. Serve with Toppings: Dish out the chili into bowls, and don’t forget the toppings! A good handful of freshly grated sharp cheddar cheese, a squeeze of lime juice, a dollop of sour cream, and some chopped cilantro make perfect additions to round out the dish. Enjoy every savory bite!

Storing & Reheating

For short-term storage, keep any leftovers covered at room temperature for up to 2 hours. Refrigerate leftover chili in an airtight container for up to 4 days; glass containers work great for easy reheating. If you want to store it longer, freeze the chili in portions for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm on the stove over low heat for about 20 minutes, stirring occasionally to avoid sticking. The texture may be slightly different after freezing, but you can refresh flavors by adding a splash of broth or a squeeze of lime.

This beef sweet potato chili won’t disappoint! It’s hearty, satisfying, and bursting with flavor. Whether you’re warming up on a cold day or serving it at a casual gathering, it promises to be a hit with family and friends. Don’t hesitate to riff on this recipe—experimenting with your favorite flavors can lead to delicious new twists. Enjoy every bite and the joyful moments shared around the table!

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Beef Sweet Potato Chili

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• Author: Elise
• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

This Beef Sweet Potato Chili is a hearty and flavorful dish packed with nutritious ingredients like sweet potatoes and beans, perfect for a cozy meal or quick leftovers. Enjoy its delicious taste that’s sure to satisfy everyone!

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Ingredients

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• 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
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular)
• 1 teaspoon dried oregano
• 1 teaspoon beef bouillon powder
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly cracked pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 2 (14.5 oz.) cans fire-roasted crushed tomatoes
• 1 (15.25 oz.) can black beans (drained and rinsed)
• 1 (16 oz.) can chili beans in mild sauce (do not drain)
• 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

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add finely diced yellow onion and red pepper, cooking until translucent, about 5 minutes.
2. Add minced garlic, cooking for another 30 seconds until fragrant. Then add chopped sweet potatoes, cooking for 7-9 minutes while stirring occasionally, reducing heat if necessary.
3. Push the veggies to the side and add ground beef in the center. Brown the meat for about 5 minutes, incorporating veggies as it cooks and draining any liquid if needed.
4. Stir in chili powder, ground cumin, smoked paprika, dried oregano, beef bouillon powder, sea salt, onion powder, cracked pepper, garlic powder, cayenne pepper, and tomato paste. Cook while stirring for 2 minutes until fragrant.
5. Add crushed tomatoes, cook for another minute, then stir in black beans, chili beans in sauce, corn, and chicken stock. Bring to a boil, then reduce heat and let simmer for 30-45 minutes until chili thickens and sweet potatoes are tender, stirring occasionally.
6. Remove from heat and adjust seasoning with salt/pepper. Add lime juice and chopped cilantro to taste.
7. Serve with preferred toppings such as cheddar, lime, sour cream, and cilantro.

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Notes

Feel free to adjust the spice level by varying the chili powder amount.
Toppings can be customized according to personal preference for added flavor and texture.
Refrigerate leftovers for up to 3 days or freeze for longer storage.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 850mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 26g
• Cholesterol: 70mg

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