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Ground Beef Chili with Sweet Potatoes and Beans Recipe

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3.9 from 45 reviews

This hearty Ground Beef Chili is a flavorful and comforting meal perfect for any day. Made with lean ground beef, a medley of vibrant bell peppers, sweet potatoes, and a blend of aromatic spices, this chili simmers slowly to develop deep, rich flavors. Packed with kidney and black beans for added protein and fiber, it’s an ideal dish for a satisfying dinner, served with your favorite toppings.

Ingredients

Main Ingredients

  • 1 pound ground beef (93% lean)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 2 green bell peppers, chopped (about 2 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 medium sweet potato, peeled and cut into ½-inch dice
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 ½ tablespoons ground chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 2 (14-ounce) cans low-sodium beef broth
  • 2 (15-ounce) cans fire roasted diced tomatoes in their juices
  • 1 (15-ounce) can reduced sodium dark or light red kidney beans, rinsed and drained
  • 1 (15-ounce) can reduced sodium black beans, rinsed and drained
  • ½ teaspoon granulated sugar

Toppings (Optional)

  • Shredded cheese
  • Sour cream
  • Chopped green onions
  • Fresh cilantro
  • Avocado slices
  • Jalapeño slices
  • Tortilla chips

Instructions

  1. Brown: Heat a large Dutch oven or sturdy pot over medium-high heat. Add the ground beef, kosher salt, and black pepper. Brown the meat thoroughly, breaking it apart into small pieces and stirring occasionally until fully cooked, approximately 5 minutes. Use a slotted spoon to transfer the beef to a paper towel-lined plate, pat dry lightly, and set aside.
  2. Soften: Reduce heat to medium and add the olive oil to the same pot. Once hot, add chopped onion, green and red bell peppers, and diced sweet potato. Cook while stirring frequently until the onions are softened and turning golden brown, about 10 to 15 minutes. Stir in minced garlic, chili powder, cumin, chipotle chili powder, oregano, cayenne pepper, and cinnamon. Cook until fragrant, around 1 minute.
  3. Deglaze: Pour in the low-sodium beef broth, scraping any browned bits off the bottom of the pot to incorporate their flavor. Let the mixture simmer for about 3 minutes.
  4. Combine: Add the fire roasted diced tomatoes (with their juices), rinsed kidney beans, rinsed black beans, and the reserved browned ground beef back into the pot. Stir well to combine all ingredients.
  5. Simmer: Reduce heat to medium-low and partially cover the pot. Let the chili simmer gently, stirring occasionally, until it thickens and the flavors meld, about 1 hour to 1 hour and 15 minutes.
  6. Finish: Stir in the granulated sugar. Taste and adjust seasoning as necessary with additional salt or spices. Serve the chili hot topped with your choice of toppings, such as shredded cheese, sour cream, green onions, cilantro, or avocado slices.

Notes

  • For a spicier chili, increase the cayenne pepper or add sliced jalapeños as a topping.
  • Use lean ground beef to keep the chili from becoming too greasy.
  • Simmering the chili for at least an hour allows the flavors to develop fully and the sweet potatoes to soften nicely.
  • This chili can be made ahead and tastes even better the next day after flavors have melded in the fridge.
  • For a vegetarian version, substitute the ground beef with plant-based meat alternatives and use vegetable broth instead of beef broth.

Find it online: https://recipethrive.com/ground-beef-chili-with-sweet-potatoes-and-beans-recipe/