Cozy up with a bowl of this delicious ground beef and sweet potato chili. Easy to make in under an hour, with healthy ingredients such as ground beef, sweet potatoes, black beans, and flavorful spices. You are going to love this healthy chili recipe.
During the winter months, I love making one-pot meals to feed the whole family, like my gluten-free Zuppa Toscana soup, dutch oven chili, and this comforting beef and sweet potato chili. It has the perfect hearty texture filled with ground beef, tender sweet potatoes, and the best blend of warm spices. We love pairing this chili with gluten-free honey cornbread. The subtle sweetness of the cornbread compliments the chili so well. Here are some more reasons why you will love this ground beef sweet potato chili recipe:
- Easy to make. From start to finish this stovetop recipe can be made in under an hour.
- Healthy ingredients with lots of flavor. This recipe is great to make ahead because the flavors enhance the next day. Perfect for meal prep!
- Perfect for game day, chili cook-offs, and cooler seasons. There's nothing better than cozying up with a warm bowl of chili on cold or rainy days.
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Beef and Sweet Potato Chili Ingredients
Ingredient Notes
- Onion: Fresh ingredients such as onion, help enhance the flavor and texture of the chili.
- Red Bell Pepper: Bell peppers provide a subtle sweetness.
- Ground Beef: I prefer to use 85-90% grass-fed lean ground beef for the best flavor. Other meat options include ground turkey, ground chicken, or ground bison.
- Black Beans: Canned black beans are a great combination to pair with sweet potatoes. You could also use red kidney beans. Make sure to drain and rinse the beans before adding them to the chili.
- Sweet Potatoes: I love using garnet sweet potatoes. You will need around 2 medium-sized sweet potatoes for this recipe, chopped into 1-inch cubes.
- Fire-Roasted Tomatoes: Fire-roasted diced tomatoes bring a bit of heat and have a great tomato sauce flavor.
- Oil: A little bit of olive oil helps sauté the onion.
- Chicken Broth: Look for a low-sodium chicken stock option.
- Chili Seasoning: Chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper are the perfect combination of spices.
Find the printable recipe card with full instructions and measurements below.
How to Make Beef and Sweet Potato Chili
Follow this recipe step-by-step for the best sweet potato chili:
- Step 1: Sauté the onions. In a large pot or Dutch oven add the olive oil and diced onion. Sauté on medium heat for 5-8 minutes, until tender.
- Step 2: Brown the beef. Add the diced red pepper and ground beef to the pot. Cook the beef until browned, using a wooden spoon to break it into small crumbles.
- Step 3: Add the remaining ingredients. Once the beef is fully cooked, add the diced sweet potatoes, chicken broth, black beans (drained and rinsed), chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and black pepper.
- Step 4: Simmer the chili. Turn the heat to medium-high bringing the chili to a boil. Then reduce the heat to a simmer, and cover the pot with a lid. Allow the chili to simmer for 25-30 minutes, or until the sweet potatoes are fork-tender. Serve immediately and top with your favorite condiments.
Substitutions & Recipe Variations
- Vegan or Vegetarian: This sweet potato chili recipe is easily customizable for vegan and vegetarian options. Replace the chicken broth with vegetable broth, and the ground meat with an additional can of beans.
- Dairy-Free: This sweet potato chili recipe is naturally gluten-free and dairy-free.
- Lower Carb: Replace the sweet potato chunks with peeled diced butternut squash.
- Spicy Chili: Add 1 teaspoon of cayenne pepper, diced jalapenos, or a can of green chilies.
Favorite Chili Toppings
There are many delicious condiments you can add to the top of your sweet potato chili that will enhance the flavors! Some of our favorites include:
- Cheese: Freshly grated cheddar, mozzarella, Monterey jack, pepper jack, American, or provolone are all great choices.
- Cream: A dollop of sour cream or creme fraiche would give this chili a creamy tangy flavor.
- Herbs: Fresh cilantro or parsley adds a citrusy peppery flavor.
- Chopped Green Onions
- Diced veggies: Diced jalapeno, red onion, green onion, or scallions add texture and flavor.
- Avocado Slices: Adds a rich buttery creamy flavor.
Storage
- Storage. Store leftovers in an airtight container in the refrigerator for up to 5 days. We often put a lid on top of the pot of chili and stick the whole pot in the refrigerator for easy use.
- Reheat. Pour a serving of chili into a bowl and reheat in the microwave until warm.
- To Freeze: Let the chili cool completely to room temperature. Package the chili in a freezer-safe container and store it in the freezer for up to 2 months. Thaw the chili overnight in the fridge when ready to use.
FAQ
Most chili is naturally gluten-free, but you want to make sure to check the back of the ingredient labels for items such as chicken stock, ground spices, and any sauces.
Packaged chili seasonings are not always gluten-free. Wheat is sometimes added as an anti-caking agent to extend the shelf life and prevent the seasonings from sticking.
Yes, this recipe works well in the slow cooker. Brown the beef in a skillet over medium heat until cooked through. Drain excess fat and then transfer the cooked beef and remaining ingredients to the slow cooker.
Cover and cook on LOW HEAT for 6-8 hours or HIGH HEAT for 3-4 hours or until sweet potatoes are tender.
This chili can be made a day or two in advance and stored in the refrigerator. The flavors enhance over time, and you can reheat the chili on the stovetop or microwave.
More Recipe's You'll Love
I hope you love this beef and sweet potato chili recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Beef and Sweet Potato Chili
Ingredients
Chili
- 1 tablespoon olive oil
- ½ onion, diced (about 1 cup)
- 1 pound 85-90% lean ground beef
- 1 red pepper, diced (about 1 cup)
- 28 ounce can diced fire-roasted tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 3½ cups (840ml) low-sodium chicken broth
- 2 cups sweet potatoes (roughly 1 large sweet potato or 2 medium sweet potatoes)
Seasoning Mix
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1½ teaspoons salt
- ½ teaspoon pepper
Instructions
- Sauté the onions. In a large pot or Dutch oven add the olive oil and diced onion. Sauté on medium heat for 5-8 minutes, until tender.
- Brown the beef. Add the diced red pepper and ground beef to the pot. Cook the beef until browned, using a wooden spoon to break it into small crumbles.
- Add the remaining ingredients. Once the beef is fully cooked, add the diced sweet potatoes, chicken broth, black beans (drained and rinsed), chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and black pepper.
- Simmer the chili. Turn the heat to medium-high and bring the chili to a boil. Then reduce the heat to a simmer, and cover the pot with a lid. Allow the chili to simmer for 25-30 minutes, or until the sweet potatoes are fork-tender. Serve immediately and top with your favorite condiments.
Notes
- Storage. Store leftovers in an airtight container in the refrigerator for up to 5 days. We often put a lid on top of the pot of chili and stick the whole pot in the refrigerator for easy use.
- Reheat. Pour a serving of chili into a bowl and reheat in the microwave until warm.
- To Freeze: Let the chili cool completely to room temperature. Package the chili in a freezer-safe container and store it in the freezer for up to 2 months. Thaw the chili overnight in the fridge when ready to use.
Jena says
Perfect, husband loved it as well as I. Excellent, like the recipe.
Except I used my blender stick to break up the fire roasted Tomatoes and less cumin.
Rebecca Taig says
I'm so glad you enjoyed this recipe Jena, thank you for leaving a review.