Hearty and flavorful homemade sweet potato beef chili.
This Sweet Potato Beef Chili is hands down one of my favorite recipes. It is full of flavor, hearty and thick, and perfect high protein nutritious comfort meal!
This chili recipe falls nothing short of flavor. It’s filled with warming spices (cumin, paprika, chili powder, coriander, and cinnamon), chunks of soft sweet potato, hearty kidney and pinto beans, and seared ground beef.
Why you’ll love this Sweet Potato Beef Chili:
Simple and easy to make. This recipe is all made in one-pot, easy to make, and contains simple mostly pantry-friendly ingredients.
Flavor-packed. This chili is umami packed from the ground beef, tomato paste, and beef broth and contains a handful of delicious spices (cumin, paprika, chili powder, coriander, and cinnamon).
High in protein and nutritious. This chili is high in protein from the beef and high in protein and fiber from the beans!
Ingredient Breakdown:
- Ground beef – I think beef works best in this recipe, but you can also use ground turkey, chicken, or vegan beef.
- Onion and garlic – the aromatic base of this recipe. Don’t recommend skipping this!
- Ground cumin, paprika, chili powder, coriander, cinnamon – delicious spice combo that elevates this chili to no other.
- Tomato paste – provides umami taste.
- Sweet potato – the secret to the best chili. It adds a subtle sweetness and texture variety.
- Kidney and black beans – I recommend canned since you will add the juices.
- Tomato sauce – can substitute with canned diced tomatoes, but tomato sauce will provide a more concentrated tomato flavor.
- Low-sodium chicken or beef broth – can also substitute with vegetable broth.
- Cocoa powder – adds a subtle bitter flavor that works well with the other spices.
- Apple cider vinegar – adds a touch of acidity to the finished chili.
How to make Sweet Potato Beef Chili:
- Heat oil in a large pot over medium-high. Break the beef into small chunks (about 2 inches each) and add a single layer to pot. Season with salt and pepper. Cook, flipping once, until browned on both sides, 4-6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
- Reduce heat to medium, add onion and season with salt. Cook until softened, 3-4 minutes. Add garlic and spices, and stir until fragrant, 1-2 minutes. Add tomato paste and 1 tbsp chicken broth to prevent burning. Stir well and cook for 2-3 minutes until tomato paste has darkened in color.
- Add sweet potato and beef and any juices in the bowl. Use spoon or potato masher to break up the beef into small pieces. Stir in remaining broth, tomato sauce and cocoa powder.
- Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until beef is tender and the sauce is flavorful, 25-30 minutes.
- Add beans, including liquid, and cook, uncovered, stirring often, until liquid is slightly thickened and beans are warm, 45-50 minutes until thickened and potatoes are soft. Stir in apple cider vinegar. Taste and add salt until chili nicely spiced. Serve with desired toppings.
Recipe Modifications:
To make this recipe vegan:
- Substitute beef with vegan beef.
- Substitute beef or chicken broth with vegetable broth.
I recommend topping this chili with greek yogurt or sour cream, avocado, cilantro, lime, and shredded cheese!
Storage Instructions:
Store cooled chili in an airtight container for up to 5-6 days. Alternatively, freeze in a gallon freezer safe bag or airtight container for up to 2 months.
More Delicious Soup/Stews Recipes…
- Chicken Tortilla Soup
- Creamy White Bean and Chicken Orzo Soup
- Instant Pot Beef Hominy Soup
- Creamy Vegan Sausage Gnocchi Soup
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Sweet Potato Beef Chili
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp each: smoked paprika, chili powder, ground coriander
- ¼ tsp ground cinnamon
- 2 tbsp tomato paste
- 1 medium sweet potato, chopped
- 1- 15 oz can black beans with liquid
- 1- 15 oz can kidney beans, drained
- 1- 15 oz can tomato sauce
- 1 ¼ cup low-sodium beef or chicken broth
- 1 tsp cocoa powder
- 1 tsp apple cider vinegar
- 1 ¼ tsp kosher salt, plus more as desired
- Freshly cracked black pepper to taste
(Optional) Toppings
- greek yogurt or sour cream, avocado, fresh cilantro, lime, shredded cheese
Instructions
- Heat oil in a large pot over medium-high. Break the beef into small chunks (about 2 inches each) and add a single layer to pot. Season with salt and pepper. Cook, flipping once, until browned on both sides, 4-6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot and another tbsp of oil if needed.
- Reduce heat to medium, add onion and season with salt. Cook until softened, 3-4 minutes. Add garlic and spices, and stir until fragrant, 1-2 minutes. Add tomato paste and 1 tbsp chicken broth to prevent burning. Stir well and cook for 2-3 minutes until tomato paste has darkened in color.
- Add sweet potato and beef and any juices in the bowl. Use spoon or potato masher to break up the beef into small pieces. Stir in remaining broth, tomato sauce and cocoa powder.
- Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until beef is tender and the sauce is flavorful, 25-30 minutes.
- Add beans, including liquid from 1 can, and cook, uncovered, stirring often, until liquid is slightly thickened and beans are warm, 45-50 minutes until thickened and potatoes are soft and tender. Stir in apple cider vinegar. Taste and add salt until chili nicely spiced. Serve with desired toppings.
