If you’re craving a cozy meal that’s packed with flavor, you’re going to adore my Beef and Sweet Potato Chili. This hearty dish blends tender ground beef, sweet potatoes, and warming spices into a bowl of pure comfort. It’s perfect for chilly nights, family dinners, or meal prep—plus, it comes together in one pot! I love how the sweetness of the potatoes balances the rich, savory chili base. Let’s get cooking!
Why You Will Love This Recipe
Beef and Sweet Potato Chili is a crowd-pleaser for so many reasons. It’s filling but still loaded with veggies, and the sweet potatoes add a natural creaminess that makes every bite satisfying. Even better, you can customize the heat level to suit your taste. Whether you’re new to chili or a seasoned pro, this recipe is forgiving and foolproof. Oh, and leftovers taste even better the next day—win!
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon (trust me, it’s magic!)
- Salt and pepper to taste
- 2 tbsp olive oil
Ingredient Prep Guide
Start by prepping all your veggies first: Dice the sweet potatoes into 1⁄2-inch cubes so they cook evenly. Chop the onion and bell pepper into small pieces, and mince the garlic finely. Rinse the kidney beans under cold water to remove excess sodium. Measure out your spices and keep them nearby—this makes the cooking process smoother. Pro tip: If your sweet potatoes are stubborn to peel, pop them in the microwave for 30 seconds to soften the skin!
Equipment & Tools
- Large pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener
Step-by-Step Instructions
Heat the olive oil in your pot over medium heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook until browned (about 6–8 minutes), then transfer the beef to a plate, leaving the drippings in the pot.
Add the onion, bell pepper, and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let the spices toast for 1 minute to deepen their flavor—this makes a huge difference!
Return the beef to the pot, along with the sweet potatoes, diced tomatoes, kidney beans, and beef broth. Give everything a good stir. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Once the chili is thick and bubbly, taste and add salt and pepper as needed. If you like it spicier, stir in a pinch of cayenne pepper now. Let it rest off the heat for 5 minutes before serving—this helps the flavors meld.
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Large pot, knife, cutting board, measuring tools
Serving Suggestions
Top your chili with shredded cheese, avocado slices, or a dollop of sour cream for extra richness. Serve it with cornbread or crusty bread to soak up the sauce. For a fresh contrast, add a side salad with lime dressing. This chili also shines at potlucks or game-day gatherings—just keep it warm in a slow cooker!
Pro Tips
For a hands-off version, try making this chili in a slow cooker. Brown the beef and sauté the veggies first, then transfer everything to the cooker and let it simmer on low for 5–6 hours. The sweet potatoes will melt into the sauce, creating an even creamier texture.
If your chili tastes too mild, add a tablespoon of tomato paste or a splash of Worcestershire sauce to boost the umami. To thicken it quickly, mash a few sweet potato pieces against the pot’s side.
Storage and Reheating Instructions
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portion-sized containers for up to 3 months. Reheat it gently on the stove over medium-low heat, stirring in a splash of broth or water if it’s too thick. You can also microwave individual servings for 2–3 minutes.
Troubleshooting
If the chili is too watery: Simmer it uncovered for another 10–15 minutes to reduce the liquid. If it’s too thick: Add 1⁄4 cup of broth or water and stir well. For bland flavor: Adjust the seasoning with a squeeze of lime juice or a pinch of salt. If the sweet potatoes aren’t tender: Cover and cook for 5–10 more minutes.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works well. Just add an extra tablespoon of olive oil when cooking to keep it moist.
Can I make this vegetarian?
Yes! Swap the beef for 1 cup of quinoa and use vegetable broth. Add an extra can of black beans for protein.
How do I know when the sweet potatoes are done?
They should pierce easily with a fork but still hold their shape. If they’re mushy, they’ve overcooked—don’t worry, though; it’ll still taste great!
Beef and Sweet Potato Chili
Ingredients
- 1 lb ground beef 80/20 blend for best flavor
- 2 medium sweet potatoes peeled and diced (about 3 cups)
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 14.5 oz can diced tomatoes
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the olive oil in your pot over medium heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook until browned (about 6–8 minutes), then transfer the beef to a plate, leaving the drippings in the pot.
- Add the onion, bell pepper, and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let the spices toast for 1 minute to deepen their flavor.
- Return the beef to the pot, along with the sweet potatoes, diced tomatoes, kidney beans, and beef broth. Give everything a good stir. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Once the chili is thick and bubbly, taste and add salt and pepper as needed. If you like it spicier, stir in a pinch of cayenne pepper now. Let it rest off the heat for 5 minutes before serving.
