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Sweet Potato Chili

This sweet potato chili combines tender, soft sweet potatoes with a spicy tomato-based broth, cooked slowly to develop rich flavors. The dish has a hearty, thick consistency with chunks of sweet potatoes and ground meat, infused with warming spices. It offers a comforting, stew-like appearance perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced
  • 1 lb ground beef or turkey cooked until browned
  • 1 can diced tomatoes 14 oz with juice
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 –1½ cups broth chicken broth or vegetable broth (add more if needed for desired consistency)
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 –3 teaspoons chili powder adjust to heat preference
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Equipment

  • Large cooking pot or Dutch oven
  • Knife and chopping board
  • Cooking spoon
  • Measuring spoons and cups

Method
 

  1. Heat a large pot over medium heat and cook ground meat until browned.
  2. Add chopped onion and minced garlic; sauté until softened.
  3. Stir in spices and cook 30 seconds to bloom flavor before adding sweet potatoes and liquids.
  4. Pour in diced tomatoes and broth, mixing well.
  5. Bring to a boil, then reduce heat and simmer 20–30 minutes until sweet potatoes are fork-tender.
  6. Add beans during last 10–15 minutes of simmering.
  7. Taste, adjust seasoning, and serve warm.

Notes

For a vegetarian version, omit the ground meat and add extra beans or vegetables. Adjust spice levels to taste, and consider garnishing with fresh herbs or a squeeze of lime for brightness.