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!

Ingredients

Scale

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

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.
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.
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.
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.
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.
Remove from heat and adjust seasoning with salt/pepper. Add lime juice and chopped cilantro to taste.
Serve with preferred toppings such as cheddar, lime, sour cream, and cilantro.

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.

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