Description
A hearty and flavorful Sweet Potato Chili made with extra-lean ground beef, sweet potatoes, black beans, and a blend of spices. This comforting chili is packed with nutritious vegetables and rich spices, perfect for a warm meal that’s both satisfying and wholesome.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup diced onions
- 1 cup red bell pepper, seeded and diced
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves, minced
- 2 cups sweet potato, diced
Protein
- 1 lb extra-lean ground beef
- 1 can (19 oz/540 ml) black beans, drained and rinsed
Liquids & Canned Goods
- 1 cup (10 oz) diced tomatoes, undrained
- 1 cup tomato sauce
- 2 cups beef broth
Oils & Spices
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- Salt and pepper to taste
Garnish
- Chopped fresh cilantro
Instructions
- Heat the Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add diced onions, red bell pepper, celery, and carrots. Sauté for about 3 minutes until they begin to soften. Add minced garlic and sauté for another 30 seconds to release its aroma.
- Cook the Ground Beef: Add 1 pound of extra-lean ground beef to the pot. Use a wooden spoon to break up the meat as it cooks. Continue cooking until the beef is fully browned and no longer pink inside, approximately 5 minutes.
- Add Sweet Potatoes and Liquids: Stir in diced sweet potatoes, undrained diced tomatoes, tomato sauce, and beef broth. Add red pepper flakes, ground cumin, paprika, ground coriander, and season with salt and pepper to taste. Mix thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it cook for about 15 minutes or until the sweet potatoes are tender and cooked through.
- Add Black Beans and Heat Through: Stir in the drained and rinsed black beans. Allow the chili to simmer for an additional 5 minutes so the beans can heat through and flavors meld.
- Serve: Before serving, garnish the chili with freshly chopped cilantro or green onions as preferred. Serve hot and enjoy your wholesome Sweet Potato Chili.
Notes
- Cut sweet potatoes evenly for consistent cooking; pre-cut sweet potatoes can save time.
- Swap red bell pepper for other colors like yellow or orange for a different flavor profile.
- Black beans can be substituted with kidney beans or pinto beans as desired.
- Add diced jalapeño, extra red pepper flakes, or cayenne pepper to increase spiciness.
- Use low sodium beef broth to control salt content.
- This recipe is naturally dairy-free; top with cheese or sour cream if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop until warm throughout.
- Freeze chili in a freezer-safe container for up to 3 months for longer storage.
