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Sweet Potato Chili

This chili combines hearty ground meat and beans with roasted sweet potatoes, simmered in a spiced tomato base. Its thick, rustic texture features tender vegetables and a rich, smoky flavor, topped with bubbling, flavorful sauce and garnished with herbs.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 1-inch chunks
  • 1 lb ground beef or turkey or plant-based alternative
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 Medium onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • to taste Salt and pepper

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the sweet potato chunks on a baking sheet, toss with a bit of olive oil, and roast for about 25-30 minutes until tender and slightly caramelized, filling the kitchen with warm, toasty aromas.
  2. While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, taking care not to burn it.
  4. Add the ground meat to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 8 minutes, until it starts to sizzle and turn golden.
  5. Stir in smoked paprika, ground cumin, chili powder, salt, and pepper, letting the spices toast for about 30 seconds to release their aromas.
  6. Add the diced tomatoes along with their juices to the pot, scraping the bottom to loosen any flavorful browned bits.
  7. Stir in the drained black beans, then bring the mixture to a simmer. Reduce heat to low, cover, and let it cook gently for 15 minutes to meld the flavors.
  8. Once the sweet potatoes are nicely roasted, add them directly into the chili mixture, stirring gently to incorporate them without mashing. Continue simmering for another 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
  9. Taste and adjust seasoning with salt and pepper as needed, then serve the chili hot, garnished with fresh herbs or a squeeze of lime if desired.

Notes

Optional toppings: chopped cilantro, shredded cheese, sour cream. For extra smoky flavor, sprinkle with additional smoked paprika or a dash of chipotle powder.