Easy Sweet Potato Chili With Ground Beef and Black Beans
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This sweet potato chili is a hearty, cozy meal made with tender sweet potatoes, ground beef, black beans, vegetables, and warm chili spices. It’s an easy one-pot dinner that’s naturally gluten-free and perfect for a chilly fall or winter evening.
Recipe At A Glance: Sweet Potato Chili
Why make this recipe: This sweet potato chili is a hearty, cozy one-pot meal packed with ground beef, black beans, tender sweet potatoes, and flavorful vegetables, making it perfect for an easy family dinner.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Total Time: About 1 hour
- Servings: 6–8
- Diet: Gluten-free, dairy-free
- Method: One pot
There’s something so comforting about a big pot of chili simmering on the stove, especially when it’s packed with hearty vegetables and tender sweet potatoes. If you love sweet potatoes, you should try this carrot and sweet potato soup.
I love this version because the sweet potatoes add a subtle sweetness that balances the smoky, savory chili spices. The ground beef makes it hearty enough for a filling family dinner, while the black beans add even more protein and bulk.
It’s also a great budget-friendly meal because inexpensive ingredients like beans, sweet potatoes, carrots, celery, and ground beef can stretch a long way. Serve it with some whole wheat buns and you have yourself a very filling meal.
And the best part? Everything cooks in one pot, which means fewer dishes at the end of dinner. Just like this Sausage Potato Soup.
Sweet Potato Chili With Ground Beef Ingredients:
- Ground beef: I like using lean ground beef, but whatever you have on hand will work.
- Black beans: substitute for other beans like white beans or kidney beans.
- Petite diced tomatoes – Don’t drain the tomatoes; you’ll want all those juices.
- Chicken broth – I used homemade chicken broth, but beef or vegetable broth will work as well.
- Sweet potatoes – Peeled and cut into small cubes so they cook quickly and evenly.
- Spices: cumin, paprika, chili powder.
How to Make Sweet Potato Chili
Step 1: Heat a large pot or Dutch oven over medium heat. Add a little oil, followed by the diced onion, celery, and carrots. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the ground beef to the pot with the vegetables. Break it apart with a spoon and cook until browned and no longer pink. If there is a lot of excess grease, drain some before continuing. To save time, I will use already cooked ground beef. Add the diced red pepper, carrots, cumin, paprika, and chili powder. Stir everything together and cook for another minute or two. Cooking the spices briefly with the beef and vegetables helps bring out their flavor.
Step 3: Add the petite diced tomatoes, broth, and cubed sweet potatoes. Stir. Bring to a simmer for 30-40 minutes or until all the vegetables are soft. Stirring frequently.
Step 4: Stir in black beans and allow to cook for 5 more minutes.
Step 5: Taste the chili and add salt as needed. If the chili gets thicker than you’d like, add a little more broth. Ladle into bowls and garnish with fresh cilantro if desired. I love serving this with avocado or a squeeze of fresh lime.
Amy’s Expert Tips
Cut the sweet potatoes into similar-sized pieces. This helps them cook evenly so you don’t end up with some pieces that are mushy while others are still firm.
Don’t skip sautéing the spices. Adding the cumin, paprika, and chili powder directly to the vegetables and beef for a minute before adding the liquid gives the chili a deeper flavor.
Want a thicker chili? Let it simmer uncovered for the last 10–15 minutes.
Want to make it stretch further? Serve it over rice or baked potatoes. You can also add another can of beans.
Make it ahead. Like most chili recipes, this one tastes even better the next day after all the flavors have had time to come together.
Easy Variations
- Make it with a different meat: Ground turkey or ground chicken can easily replace the ground beef.
- Make it vegetarian: Skip the ground beef and add another can of black beans or your favorite beans. You could also add extra vegetables.
- Make it spicy: Add a diced jalapeño or a pinch of cayenne pepper with the other spices.
- Use squash rather than sweet potatoes. I love growing butternut squash and this would be a great alternative.
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How to Store Sweet Potato Chili
Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4–5 days.
To reheat, warm it gently on the stovetop or in the microwave. Add a splash of broth if it has thickened too much in the refrigerator.
Can You Freeze Sweet Potato Chili?
Yes! Sweet potato chili freezes well.
Allow it to cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
What to Serve With Sweet Potato Chili
This chili is filling enough to serve on its own, but here are some of my favorite toppings and sides:
- Fresh cilantro
- Avocado
- Lime juice
- Green onions
- Corn tortillas
- Rice
- Baked potatoes
- Cornbread
- Sour cream
- Whole Wheat Buns
Frequently Asked Questions
Absolutely. I used chicken broth, but beef broth or vegetable broth will work just as well.
I prefer to peel them for this chili, but you can leave the skins on if you scrub them well first.
Yes! Pinto beans, kidney beans, or a combination of beans would all work well.
Yes, the ingredients in this recipe are naturally gluten-free. As always, check the labels on your broth, canned ingredients, and spices if you need to avoid gluten completely.
Find More Delicious Soup Ideas:
- Chicken Lentil Soup
- Easy Lemon Chicken Quinoa Soup
- Loaded Baked Potato Soup
- Hearty Vegetable Beef and Bean Stew
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.
Sweet Potato Chili
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Equipment
Ingredients
- 1 cup onion diced
- 2 stalks celery diced
- 3 carrots diced
- 1 lb ground beef
- 1 red pepper diced
- 5 cups chicken broth
- 14.5 oz can petite diced tomatoes
- 3 cups sweet potatoes diced
- 1 1/2 teaspoons cumin
- 1 /2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 can black beans
- Cilantro
- Salt to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a little oil, followed by the diced onion, celery, and carrots. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.
- Add the ground beef to the pot with the vegetables. Break it apart with a spoon and cook until browned and no longer pink. If there is a lot of excess grease, drain some before continuing.
- Add the diced red pepper, carrots, cumin, paprika, and chili powder. Stir everything together and cook for another minute or two.
- Add the petite diced tomatoes, broth, and cubed sweet potatoes. Stir. Bring to a simmer for 30-40 minutes or until all the vegetables are soft. Stirring frequently.
- Stir in black beans and allow to cook for 5 more minutes.
- Taste the chili and add salt as needed. If the chili gets thicker than you’d like, add a little more broth. Ladle into bowls and garnish with fresh cilantro if desired. I love serving this with avocado or a squeeze of fresh lime.