Description
This Sweet Potato Chili with Ground Beef and Cheddar is a hearty and comforting one-pot meal featuring tender sweet potatoes, savory ground beef, beans, tomatoes, and warming spices. Topped with melted cheddar cheese and optional fresh cilantro or green onions, it makes a satisfying dinner perfect for busy weeknights or meal prep.
Ingredients
Meat and Oil
- 1 pound ground beef
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
Canned Goods
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro or sliced green onions, for garnish (optional)
Instructions
- Heat the Oil: Heat the olive oil in a large pot or Dutch oven over medium heat.
- Sauté Onion and Garlic: Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Brown the Ground Beef: Add ground beef to the pot and cook, breaking it into crumbles, until fully browned. Drain excess fat if necessary.
- Add Spices and Tomato Paste: Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to release flavors.
- Add Vegetables and Liquids: Add the diced sweet potatoes, canned diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine everything evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 25–30 minutes until the sweet potatoes are tender.
- Adjust Seasoning: Taste the chili and adjust salt and pepper if needed.
- Serve: Ladle chili into bowls and top with shredded cheddar cheese. Garnish with chopped cilantro or green onions if desired. Serve hot with crusty bread, cornbread, or tortilla chips.
Notes
- Use lean ground beef to reduce excess grease.
- Substitute ground turkey or chicken for a lighter version.
- Add diced jalapeños or cayenne pepper for extra heat.
- This chili tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American