Description
A cozy, flavor-packed chili starring ground beef and sweet potatoes, simmered with warm spices and beans—perfect for chilly autumn nights.
Ingredients
Scale
- 1 lb lean ground beef (85–90% lean)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 2 cups sweet potatoes, peeled and diced (≈1–2 medium sweet potatoes)
- 1 (14–15 oz) can black beans, drained and rinsed
- 1 (14–15 oz) can kidney beans (optional), drained and rinsed
- 1 (14–15 oz) can fire-roasted diced tomatoes
- 2–3 cups low‑sodium beef or chicken broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp oregano
- Salt and pepper, to taste
- Optional: 1 tsp cinnamon or cocoa powder (for depth)
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add diced onion and red bell pepper; sauté 5–8 minutes until softened. :contentReference[oaicite:1]{index=1}
- Add ground beef; cook until browned, breaking up clumps with a spoon. :contentReference[oaicite:2]{index=2}
- Stir in garlic and all spices—chili powder, cumin, smoked paprika, garlic powder, oregano (and optional cinnamon or cocoa powder). Cook 30–60 seconds to bloom the spices. :contentReference[oaicite:3]{index=3}
- Add diced sweet potatoes, drained beans, fire-roasted tomatoes, and enough broth to just cover. Bring to a boil. :contentReference[oaicite:4]{index=4}
- Reduce heat to a simmer, cover, and cook 25–30 minutes—or until the sweet potatoes are tender. :contentReference[oaicite:5]{index=5}
- Adjust seasoning with salt and pepper to taste. Serve in bowls, with optional toppings like shredded cheese, sour cream or avocado, cilantro, or green onions. :contentReference[oaicite:6]{index=6}
Notes
- Fire-roasted tomatoes add a smoky flavor; substitute plain diced tomatoes if needed. :contentReference[oaicite:7]{index=7}
- Smaller sweet potato pieces cook more quickly—cut evenly. :contentReference[oaicite:8]{index=8}
- For extra richness, stir in 1 tbsp unsweetened cocoa powder or a pinch of cinnamon. :contentReference[oaicite:9]{index=9}
- Adapt for slow cooker: brown the beef and veggies first, then transfer everything to a crockpot and cook on low for 3–4 hours or high for 5–6. :contentReference[oaicite:10]{index=10}
- Make it heartier and boost fiber by adding more beans—black, kidney, or pinto. :contentReference[oaicite:11]{index=11}
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Bowl Meal
- Method: Stovetop simmer (optional slow cooker adaptation)
- Cuisine: American, Seasonal/Fall
Nutrition
- Serving Size: 1 bowl (~1 cup)
- Calories: ≈300–400 kcal (varies by portion size and toppings)
- Sugar: ≈6 g
- Sodium: ≈400 mg (using low-sodium broth and rinsed beans)
- Fat: ≈10 g
- Saturated Fat: ≈3 g
- Trans Fat: 0 g
- Carbohydrates: ≈35 g
- Fiber: ≈8 g
- Protein: ≈20 g
- Cholesterol: ≈40 mg
Keywords: beef and sweet potato chili, fall chili bowl, hearty autumn chili, sweet potato beef chili