There’s a certain magic to a one-pot meal that tastes like it has been simmering on the stove all day, and this Sweet Potato Chili is the perfect embodiment of that magic. I first discovered the combination of sweet potatoes and chili during a clean-out-the-pantry cooking session, and it was a revelation. The sweet potatoes soften into tender, sweet jewels that perfectly balance the savory beef and the warm, earthy spices.
You will fall in love with this chili because it is the ultimate comfort food, packed with layers of flavor and hearty textures. The natural sweetness of the potatoes pairs beautifully with the hint of cinnamon and the smoky cumin, creating a chili that’s familiar yet excitingly different. It’s a complete, satisfying meal that’s perfect for a crisp autumn evening or any time you need a comforting bowl of goodness.
The Ingredients for This Hearty Chili
- 2 sweet potatoes, peeled and cubed
- 2 (14.5 oz) cans diced stewed tomatoes with chili seasonings
- 1 (8 oz) can tomato sauce
- 1/2 cup water
- 1 tsp chili powder
- 1 tsp ground cumin
- Dash of cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 lb ground beef
- 1 (12oz) can black beans, drained and rinsed
- 1 can corn, drained
How to Make This Delicious Sweet Potato Chili
Step 1: Brown the Beef
First, in a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s nicely browned. Break it up with a spoon as it cooks. Once it’s cooked through, drain off any excess fat from the pot.
Step 2: Combine the Ingredients
Next, add the cubed sweet potatoes, stewed tomatoes, tomato sauce, and water to the pot with the browned beef. Stir in the chili powder, ground cumin, cinnamon, salt, pepper, garlic powder, and onion powder. Give everything a good stir to combine all those wonderful flavors.
Step 3: Let it Simmer
Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes to an hour. This is the crucial time when the sweet potatoes will become perfectly tender and absorb all the savory, spicy flavors of the chili.
Step 4: Add the Final Touches
About 10 minutes before you’re ready to serve, stir in the drained and rinsed black beans and the drained corn. This gives them just enough time to heat through without becoming mushy. Serve the chili hot, with your favorite toppings like sour cream, shredded cheese, or fresh cilantro.
My Best Tips for This Sweet Potato Chili
My Secret to the Best Texture
I like to cut my sweet potatoes into relatively small, ½-inch cubes. This ensures they cook evenly and become perfectly tender in about an hour. If the cubes are too large, they can take a very long time to soften. The smaller size also means you get a perfect bit of sweet potato in every spoonful.
Don’t Be Shy with the Spices
While the recipe calls for specific amounts, feel free to adjust the spices to your personal taste. If you like a smokier flavor, add a bit more cumin. If you prefer more heat, don’t hesitate to increase the chili powder or add a pinch of cayenne pepper. The sweet potatoes can handle a good amount of spice, so taste as you go and make it your own.
Let the Flavors Marry
This Sweet Potato Chili is one of those dishes that gets even better with time. If you can, make it a day before you plan to serve it. Letting it rest in the refrigerator overnight allows the flavors to meld and deepen, resulting in an even more delicious and complex chili. Just reheat it on the stovetop when you’re ready to eat.
Delicious Variations to Try
This chili recipe is incredibly versatile and easy to customize. For a vegetarian version, simply omit the ground beef and add an extra can of black beans or pinto beans to keep it hearty. You can also swap the ground beef for ground turkey or chicken for a leaner protein option. To add a bit of smoky heat, stir in a chopped chipotle pepper in adobo sauce along with the other spices.
Your Burning Chili Questions
Can I make this in a slow cooker?
Yes, absolutely! To adapt this for a slow cooker, first brown the ground beef on the stovetop as directed. Then, transfer the browned beef and all the other ingredients (except for the black beans and corn) to your slow cooker. Stir everything together and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the black beans and corn during the last 30 minutes of cooking.
How do I store and reheat leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well for up to 3 months. To reheat, simply warm it in a saucepan over medium-low heat on the stovetop, or microwave individual portions until hot.
Can I use different beans?
Of course! While black beans are a classic pairing with sweet potatoes, feel free to use your favorite beans. Kidney beans, pinto beans, or even cannellini beans would all be delicious additions to this chili. You can also use a combination of different beans for more texture and flavor.
Sweet Potato Chili
- Total Time: 95
- Yield: 6 servings 1x
Description
This hearty Sweet Potato Chili is the ultimate one-pot comfort food, perfect for a crisp autumn evening. The recipe beautifully balances the sweetness of tender sweet potato cubes with savory ground beef and a warm, earthy blend of spices. It’s a satisfying and flavorful meal that tastes like it has been simmering all day.
Ingredients
2 sweet potatoes, peeled and cubed
2 (14.5 oz) cans diced stewed tomatoes with chili seasonings
1 (8 oz) can tomato sauce
1/2 cup water
1 tsp chili powder
1 tsp ground cumin
Dash of cinnamon
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 pinch onion powder
1 lb ground beef
1 (12oz) can black beans, drained and rinsed
1 can corn, drained
Instructions
Brown the Beef:
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a spoon. Drain off any excess fat.
Combine the Ingredients:
Add the cubed sweet potatoes, stewed tomatoes, tomato sauce, and water to the pot with the beef. Stir in the chili powder, cumin, cinnamon, salt, pepper, garlic powder, and onion powder.
Let it Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes to an hour, or until the sweet potatoes are tender.
Add the Final Touches:
About 10 minutes before serving, stir in the drained black beans and corn to heat them through. Serve hot with your favorite chili toppings.
Notes
Make It Ahead:
This chili’s flavor deepens and improves overnight. Consider making it a day in advance and reheating it on the stovetop for an even more delicious meal.
Slow Cooker Method:
To adapt this recipe for a slow cooker, first brown the beef on the stovetop. Transfer the cooked beef and all other ingredients (except the black beans and corn) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and corn during the final 30 minutes of cooking.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. This chili also freezes exceptionally well for up to 3 months, making it a great meal-prep option.
- Prep Time: 20
- Cook Time: 75
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 12g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sweet potato chili, beef and sweet potato chili, fall chili recipe, hearty comfort food, one-pot meal, easy chili recipe
