There’s something magical about a steaming bowl of chili on a chilly evening—especially when it’s packed with tender sweet potatoes, rich ground beef, and a symphony of smoky spices. This Beef and Sweet Potato Chili isn’t just another variation; it’s a soul-warming upgrade that balances sweetness, spice, and deep, savory flavors in every bite.
I still remember the first time I tossed sweet potatoes into my chili on a whim. I was skeptical—would their natural sweetness clash with the bold spices? But one taste erased all doubts. The sweet potatoes melted into the sauce, adding a velvety texture and caramelized depth that made the dish feel like a hug in a bowl. Now, it’s a staple in my kitchen, especially during those busy weeks when I need a meal that’s as nourishing as it is effortless.
Why This Recipe Works
- Nutrient-packed powerhouse: Ground beef delivers protein, sweet potatoes bring fiber and vitamins, and beans add a hearty, plant-based boost.
- One-pot wonder: Minimal cleanup, maximum flavor—just the way weeknight cooking should be.
- Crowd-pleasing flexibility: Adjust the heat to suit your family’s taste, and let everyone customize their bowl with toppings like avocado, cheese, or a dollop of sour cream.
The Story Behind the Sauce
Chili has always been a dish of adaptation. From its Tex-Mex roots to the countless regional twists (Cincinnati’s cinnamon-infused version, anyone?), it’s a canvas for creativity. This recipe nods to tradition while embracing a touch of Caribbean influence with the sweet potatoes—proof that the best dishes often come from happy accidents and bold experiments.
Essential Ingredients & Tools
Ingredients for the Main Dish
- 1 lb (450g) ground beef (80/20 blend for the perfect balance of flavor and juiciness, or substitute ground turkey for a leaner option)
- 1 large sweet potato, diced into ½-inch cubes (about 2 cups; or use butternut squash for a sweeter twist)
- 1 yellow onion, finely chopped (the unsung hero of any great chili)
- 3 garlic cloves, minced (because no savory dish is complete without it)
- 1 red bell pepper, diced (for a pop of color and sweetness)
- 1 can (14 oz/400g) diced tomatoes (fire-roasted if you want extra smokiness, or substitute 2 cups fresh diced tomatoes + ½ cup extra broth)
- 1 can (14 oz/400g) kidney beans, drained and rinsed (or black beans for an earthier flavor)
- 2 tbsp tomato paste (for that rich, concentrated umami)
- 2 cups beef broth (low-sodium so you can control the seasoning; vegetable broth works for a vegetarian version)
- 2 tbsp chili powder (adjust to your heat preference)
- 1 tsp ground cumin (earthy, warm, and absolutely essential)
- 1 tsp smoked paprika (for a subtle, charred depth)
- ½ tsp cayenne pepper (optional, but great if you like a kick)
- Salt and black pepper to taste
- 2 tbsp olive oil (for sautéing all those aromatic ingredients)
Tools You’ll Need
- Dutch oven or heavy-bottomed pot (retains heat beautifully for even cooking; a large stockpot works too)
- Wooden spoon (gentle on your pot and perfect for scraping up those flavorful browned bits)
- Chef’s knife and cutting board (for prepping veggies with ease)
Serves: 6 | Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hour
How to Make Beef and Sweet Potato Chili
- Sauté the Aromatics
Heat the 2 tbsp olive oil in your Dutch oven over medium heat. Add the 1 chopped yellow onion and 1 diced red bell pepper, stirring occasionally until they soften and turn translucent—about 5 minutes. This step is where the magic starts, as the onions release their natural sugars, building the foundation of your chili. Toss in the 3 minced garlic cloves and stir for just 30 seconds until fragrant. (Garlic burns fast, so keep an eye on it!) - Brown the Beef
Crumble in the 1 lb ground beef, breaking it apart with your wooden spoon. Cook until no pink remains—about 6–8 minutes. If you’re using 80/20 beef, leave about a tablespoon of the rendered fat for extra flavor (but feel free to drain excess fat if you prefer). Browning the beef isn’t just about cooking it through—it’s about developing those deep, savory notes through the Maillard reaction. - Bloom the Spices
Push the beef to one side and add the 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp cayenne (if using) to the cleared space. Let them toast for about a minute, stirring to coat the beef. This “blooming” step unlocks the spices’ full potential, filling your kitchen with an irresistible aroma. - Simmer the Base
Pour in the 1 can diced tomatoes, 2 cups beef broth, and 1 large diced sweet potato, scraping up any browned bits from the bottom of the pot (those little bits are pure flavor gold). Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 25 minutes, stirring occasionally. - Finish with Beans
Stir in the 1 can kidney beans and let the chili simmer uncovered for another 10 minutes. This helps thicken the sauce and concentrate the flavors. Taste and adjust the seasoning with salt and black pepper to taste. - Serve with Flair
Ladle the chili into bowls and top with your favorites—shredded cheese, sour cream, avocado, or a squeeze of lime for brightness. A sprinkle of fresh cilantro or crushed tortilla chips adds the perfect finishing touch.
Chef’s Wisdom
- Roast Your Sweet Potatoes First
For even deeper flavor, toss the diced sweet potatoes with a little olive oil and roast them at 400°F (200°C) for 15 minutes before adding them to the chili. This caramelizes their natural sugars and keeps them from turning mushy during simmering. - Deglaze for Extra Depth
After browning the beef, deglaze the pot with a splash of red wine or coffee (yes, coffee!) to lift all those flavorful browned bits. No wine? A tablespoon of balsamic vinegar mixed with water works wonders. - Balance the Flavors
If your chili tastes too sweet, a splash of Apple Cider vinegar or hot sauce can bring it back into harmony. Too mild? Let it sit off the heat for 30 minutes—spices intensify as they cool.
Storage & Freshness Guide
- Fridge: Store cooled chili in an airtight container for up to 4 days. Flavors meld and improve after 24 hours. Reheat gently on the stovetop with a splash of broth to restore moisture.
- Freezer: Portion into freezer-safe bags (press out air) or containers with 1-inch headspace. Freeze for up to 3 months. Thaw overnight in the fridge. For best texture, add fresh beans when reheating.
- Reheating: Microwave in 1-minute intervals at 50% power, stirring between each. On the stovetop, warm over low heat with a lid to prevent drying out.
Nutrition Profile
- Calories: 320
- Protein: 22g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 6g
Perfect Pairings
Complementary Dishes
- Cornbread: The slight sweetness contrasts the chili’s smokiness. Add jalapeños to the batter for heat.
- Avocado Salad: Toss diced avocado with lime, red onion, and cilantro for a fresh, creamy counterpoint.
Drinks
- Stout Beer: The roasted malt echoes the chili’s depth. Non-alcoholic option: hibiscus tea with a cinnamon stick.
- Mexican Hot Chocolate: Spiced with cayenne and cinnamon for a warming finish.
Something Sweet
- Churros: Crispy cinnamon-sugar treats for dipping.
- Mango Sorbet: A cool, fruity palate cleanser.
FAQs
- Can I make this chili in a slow cooker?
Yes! Brown the beef and onions first to develop flavor, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Add beans in the last 30 minutes to prevent mushiness. - How do I reduce the spiciness for kids?
Omit cayenne and use mild chili powder. Top with yogurt, sour cream, or extra cheese to mellow the heat. Serve with a side of rice to further dilute spice. - Why is my chili too watery?
Simmer uncovered for 10–15 extra minutes to evaporate excess liquid. Alternatively, mash a few sweet potato pieces against the pot to thicken naturally, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). - Can I use fresh tomatoes instead of canned?
Yes, but you’ll need about 4–5 medium diced tomatoes (2 cups). Add ½ cup extra broth and simmer 10 minutes longer to break them down. - What’s the best way to reheat frozen chili?
Thaw in the fridge overnight, then reheat gently on the stovetop with a splash of broth. For microwave reheating, use 50% power and stir every 2 minutes to ensure even heating.
Beef and Sweet Potato Chili: A Hearty Twist on a Classic Comfort Food
Recipe Controls
Whip up a pot of Beef and Sweet Potato Chili for a hearty, flavor-packed meal. Perfect for weeknights or game day—get the recipe now!
Ingredients
For the Main Dish
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1 lb ground beef (450g)
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1 large sweet potato (diced)
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1 yellow onion (chopped)
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3 garlic cloves (minced)
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1 red bell pepper (diced)
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1 can diced tomatoes (14 oz)
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1 can kidney beans (14 oz, drained)
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2 tbsp tomato paste
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2 cups beef broth
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp cayenne pepper (optional)
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Salt and black pepper (to taste)
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2 tbsp olive oil
Instructions
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Heat 2 tbsp olive oil in a Dutch oven over medium heat. Sauté 1 chopped yellow onion and 1 diced red bell pepper for 5 minutes. Add 3 minced garlic cloves; cook 30 seconds.01
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Crumble in 1 lb ground beef; cook until browned (6–8 minutes).02
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Push beef aside; add 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp cayenne (if using). Toast for 1 minute.03
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Stir in 1 can diced tomatoes, 2 cups beef broth, and 1 large diced sweet potato. Simmer covered for 25 minutes.04
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Add 1 can kidney beans; simmer uncovered for 10 minutes. Season to taste.05
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Serve with toppings like cheese, avocado, or sour cream.06
