Beef and Sweet Potato Chili

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.

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 191kcal

Author Rebecca Taig

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.

Nutrition