Sweet Potato Chili

Sweet potato chili is a hearty, one pot dinner that comes together in about 40 minutes on the stovetop, no slow cooker required. It’s built on lean ground beef, cubed sweet potatoes, and black beans, simmered with cumin, smoked paprika, and coriander until the sweet potatoes are fork tender and the broth has thickened into something you want to scoop up with cornbread. Unlike a lot of sweet potato chili recipes that go fully vegetarian, this one keeps the protein high with ground beef. 

Key Ingredients

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Ground Beef: I use extra lean ground beef here because it browns well without leaving the pot greasy. I’ve tested this with ground turkey and ground chicken too, both work, but I find beef holds its texture best after the chili sits in the fridge for a day, which matters since this is one of those recipes that tastes even better as leftovers.

Sweet Potatoes: Cut these into one inch cubes, not smaller. I tested a smaller dice once and the sweet potato basically dissolved into the broth by the time the beef and everything else cooked through, which left the chili starchy instead of chunky. One inch pieces hold their shape through the full 15 minute simmer.

Black Beans: I add these last, not at the start with everything else. If they simmer the full 15 minutes alongside the sweet potatoes, they break down and turn the chili mushy. Stirring them in during the last five minutes keeps them intact.

Beef Broth: This is what separates my version from the all vegetable broth chilis you’ll see elsewhere, it gives the base more depth since there’s already meat in the pot. Chicken or vegetable broth works fine in a pinch, but I recommend beef broth if you have it.

How to Make This Sweet Potato Chili Recipe

Note before Step 1: You’ll need a large pot or Dutch oven for this recipe, no slow cooker or special equipment needed. Have your vegetables and sweet potatoes prepped before you start, since the first few steps move quickly.

1. Heat the olive oil in a large pot over medium high heat. I let it heat for about a minute before adding anything. If the oil isn’t hot enough, the onion steams instead of sautéing, and you lose the flavor base that a proper sauté builds.

2. Add the onion, bell pepper, celery, and carrot, and sauté for about 3 minutes. You’re looking for the onion to turn translucent, not browned. This is the base of the chili’s flavor, so I don’t rush this step even on a busy night.

3. Add the garlic and sauté 30 seconds longer. Garlic burns fast, so I add it after the other vegetables have already softened, never at the same time. Thirty seconds is enough to release the flavor without turning it bitter.

4. Add the ground beef and break it apart with a wooden spoon as it browns, about 5 minutes. I break it into small, even pieces here rather than large chunks. Smaller pieces means the beef distributes through the whole pot instead of clumping in bites.

5. Add the sweet potato, diced tomatoes, tomato sauce, broth, and spices. Stir everything together so the sweet potato cubes are fully submerged in the liquid, this is what cooks them evenly.

6. Bring to a boil, then cover and reduce to low for about 15 minutes. I always test a sweet potato cube with a fork at the 12 minute mark. You want it tender enough to give with light pressure but not falling apart, since it’ll continue softening slightly even after you turn off the heat.

7. Stir in the black beans and let them warm through, about 5 minutes. I add these last so they stay whole instead of breaking down into the broth.

8. Taste and adjust the seasoning, then serve. I always taste right before serving because the sweet potato absorbs a surprising amount of salt as it cooks, what tasted seasoned at step 5 often needs a bit more by the end.