Sweet Potato Beef Chili
Hearty and flavorful homemade 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
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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.
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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.
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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.
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Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until beef is tender and the sauce is flavorful, 25-30 minutes.
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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.