Go Back
–+ servings
A pot of Sweet Potato Chili with black beans and ground meat, garnished with cilantro. A spoon rests in the pot. Nearby are lime wedges, fresh cilantro, a white bowl, and gold utensils on a marble surface.
Print Recipe
3.75 from 98 votes

Sweet Potato Chili

Sweet potato chili made with ground beef, sweet potatoes, and black beans, simmered on the stovetop until thick and hearty. Ready in about 40 minutes, no slow cooker needed.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: Mexican
Keyword: black beans, Chili, ground beef, sweet potato, sweet potato chili
Servings: 6 people
Author: Olivia Ribas

Ingredients

  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup red bell pepper seeded and diced
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 2 garlic cloves minced
  • 1  lb extra-lean ground beef
  • 2 cups sweet potato diced
  • 1 cup (10 oz) diced tomatoes undrained
  • 1 cup tomato sauce
  • 2 cups beef broth
  • 1/2 tsp red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • Salt and pepper
  • 1 can (19 oz/540 ml) black beans drained and rinsed
  • Chopped fresh cilantro for garnishing
US Customary - Metric

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, celery, carrot and sauté for 3 minutes, then add garlic and sauté for 30 seconds longer.
    Diced carrots, celery, and onions are sautéing in a large, light-colored pot on a white marble countertop.
  • Add ground beef and cook, breaking up the beef with a wooden spoon, until the beef is cooked through, about 5 minutes.
    A large white pot filled with cooked ground meat, diced carrots, celery, and onions, sitting on a white marble surface. The ingredients are mixed evenly and lightly browned.
  • Add sweet potato, diced tomatoes, tomato sauce, beef broth, red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste.
    Large white pot on a marble surface filled with diced sweet potatoes, canned tomatoes, tomato sauce, cooked ground meat, chopped carrots, celery, onion, and spices, ready to be mixed for a stew or chili.
  • Stir mixture, bring to a boil and then reduce the heat to low. Cover the pot with a lid and cook for about 15 mins or until the sweet potato is tender.
    A white pot filled with a chunky stew containing diced sweet potatoes, ground meat, tomatoes, and vegetables, sitting on a white marble surface.
  • Add black beans and allow to heat all the way through, about 5 minutes.
    A white pot filled with a stew of diced vegetables and topped with black beans, sitting on a white marble surface.
  • Before serving, top with green onions.
    A pot of Sweet Potato Chili featuring ground meat, black beans, diced carrots, and fresh herbs, garnished with cilantro. Lime wedges are visible in the background.

Notes

  • To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
  • To reheat: You can reheat chili in the microwave or stovetop.
  • To freeze: Freeze chili in a freezer-safe container for up to 3 months.  

Nutrition

Serving: 1/6 | Calories: 425kcal | Carbohydrates: 31g | Protein: 23g | Fat: 24g | Cholesterol: 49mg | Sodium: 706mg | Potassium: 916mg | Fiber: 8g | Sugar: 12g