sweet potato chili

Chili with beans and sweet potatoes
Bowl of chili with beans and sweet potatoes

we’re getting into the cooler months FINALLY here in virginia, and i’m getting super excited to start getting some soups and stews on the table. i haven’t made this chili for about a year and have made some tweaks and it’s finally ready to share. i love the sweetness from the sweet potatoes to counter the spiciness from the chilis and cayenne pepper, and you can really use any ground meat. it’s great with ground turkey as well if you’re going for a lower fat option, but i’ve been making an effort to try to eat traditionally and metabolically and that includes plenty of red meat and fats. hope you enjoy it as much as we do, especially served with a buttery slice of sourdough cornbread.


1 lb ground beef
1 medium onion, chopped
1 tbsp olive oil
2 cloves of garlic, finely minced
1 can of red kidney beans, drained and rinsed
1 large sweet potato, peeled and chopped into bite sized pieces
1 15 oz can rotel tomatoes with chilis (mild or hot, your preference)
1 8 oz can tomato sauce
2 tbsp tomato paste
1 cup water
1 tsp ancho chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
s + p to taste
sugar to taste (i used just a sprinkle)


heat a dutch oven to medium heat, then saute the chopped onion in the olive oil until translucent, about 3-4 minutes. add the garlic and continue cooking until fragrant, another minute. add the ground beef to the pan and brown it off, about 8-10 minutes breaking it apart as you go. season with a pinch of salt and some fresh ground black pepper. if needed, drain some of the grease if it seems like too much. add the sweet potato, canned tomatoes, sauce, water, and tomato paste, as well as the spices. bring the pot to a boil, then reduce it to a low simmer and cook partially covered until the sweet potatoes are soft, about 25-30 minutes. taste and season with more salt and pepper and a sprinkle of sugar to taste. since we used canned tomatoes, i tend to like a little sugar to offset all the acidity and spiciness from the cayenne. enjoy with sour cream, shredded cheese, avocado, or any other favorite chili toppings. we love to serve ours with a skillet of cornbread.