Go Back
–+ servings
A large bowl of beef sweet potato with a dollop of sour cream and cilantro.

Beef Sweet Potato Chili

This hearty beef sweet potato chili is packed with smoky spices, tender sweet potatoes, black beans, and savory ground beef. Perfect for cozy fall dinners, it’s easy to make on the stovetop or in a crock pot and is delicious served with your favorite toppings, including seasonal leaf-shaped tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Course Main Course
Servings 6 people
Calories 367 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb ground beef (90% lean recommended)
  • 1 medium onion, chopped
  • 2 lg sweet potatoes, peeled and chopped into ½-inch pieces
  • 1 medium red bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 tablespoon chili powder
  • 2 teaspoon smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups low-sodium vegetable or beef broth
  • 2 cubes beef bouillon cubes
  • 2 cans (15-oz) cans black beans, rinsed and drained
  • 1 can (28-oz) can fire-roasted diced tomatoes with juices
  • 1 can (4.5-oz) can chopped green chilies with juices

Instructions
 

  • Brown the beef - Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat, leaving just a thin coating.
  • Sauté the vegetables - Add the onion, sweet potatoes, red bell pepper, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften.
  • Bloom the spices - Stir in chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for about 1 minute to release the flavors.
  • Add liquids, bouillon, beans, tomatoes, and chilies - Pour in the broth and add the two beef bouillon cubes, black beans, fire-roasted diced tomatoes, and chopped green chilies with their juices. Stir to combine. As the chili simmers, the bouillon cubes will dissolve on their own.
  • Simmer until tender - Cover and reduce heat to a gentle simmer. Cook for 30–35 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld.
  • Taste and adjust seasoning - Taste the chili and adjust salt, pepper, or spices as needed. Serve hot with your favorite toppings.

Notes

  • Nutrition note: Nutritional values are for the chili only and do not include optional toppings or tortilla chips.
  • Make ahead: This chili tastes even better if made a few hours ahead so the flavors have time to meld.
  • Crock Pot Option: Brown the beef first, then transfer it to the crock pot with all the other ingredients. Cook on low for 6–8 hours or high for 4–5 hours until sweet potatoes are tender and chili is flavorful. Stir occasionally if possible and adjust seasonings before serving.
  • Vegetarian option: To make this chili meat-free, skip the beef and add extra beans, lentils, or plant-based crumbles for protein.
  • Toppings: Customize your bowl with sour cream, shredded cheese, cilantro, avocado, or seasonal tortilla chips.

Nutrition

Serving: 1.5cupsCalories: 367kcalCarbohydrates: 29gProtein: 22gFat: 16gSodium: 680mgFiber: 8g
Tried this recipe?Let us know how it was!