Sweet Potato Chili
This hearty sweet potato chili is the perfect cozy fall dinner. Ground beef, black beans, tender sweet potatoes, and plenty of vegetables simmer together with cumin, paprika, and chili powder for a flavorful one-pot meal.
Servings: 8
Calories: 262kcal
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.
Notes
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 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.
Nutrition
Calories: 262kcal | Carbohydrates: 24g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 639mg | Potassium: 634mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11578IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3mg