Sweet Potato Chili (Slow Cooker or Stovetop)

You won't be missing any veggies with this chili recipe! Packed with tender sweet potatoes, bell peppers, onions, and tomatoes plus beans and seasoned ground beef. Toss it in the slow cooker to keep it hands-free, or make the quick version on the stovetop.

Course Main Course, Soup

Cuisine American

Keyword Chili, Slow Cooker, Sweet Potato

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 419kcal

Ingredients

1 yellow or sweet onion diced, about 1 1/2 cups
2 bell peppers (any color) diced, about 2 cups
2 medium sweet potatoes chopped, about 3 cups
1 lb ground beef 85/15 or similar
1 cups low sodium vegetable broth
28 oz can of diced tomatoes NOTE: do not drain
4 cloves garlic minced
1 tbsp chili powder
1 tbsp cumin
½ tsp cinnamon
1/2 tsp smoked or sweet paprika
½ tsp MSG or swap ¼ tsp salt
½ tsp black pepper or to taste
1 can black beans drained and rinsed
1 can red kidney beans drained and rinsed

Optional Toppings

diced white or green onions
sour cream or plain Greek yogurt
jalapenos sliced, minced, or pickled

Instructions

Slow Cooker Instructions

Heat a nonstick or cast-iron skillet over medium heat. Add the ground beef and brown until fully cooked with no pink remaining. Drain excess grease, if needed, and turn off the stovetop burner.
Mix in the dry spices (chili powder, cumin, cinnamon, paprika, MSG or salt, and black pepper) and minced garlic and stir to combine, letting the residual heat bloom the spices. Then, transfer to the bowl of the slow cooker.
Add all the chopped vegetables to the slow cooker along with the browned beef. Add in the diced tomatoes (undrained) and canned beans (drained and rinsed). Pour in the vegetable broth and stir to combine.
Cook on HIGH for 3-4 hours or LOW for 6 hours. Leave on WARM setting until ready to serve.
Adjust flavor as needed and serve hot with your choice of toppings, such as plain greek yogurt or sour cream, diced onion, green onions, or jalapenos (sliced, minced, or pickled).

Stovetop Instructions

Heat a large heavy-bottomed pot of Dutch oven over medium-high heat. Brown the ground beef until fully cooked with no pink remaining. Drain excess grease if needed and reduce the stovetop burner to low.
Mix in the dry spices (chili powder, cumin, cinnamon, paprika, MSG or salt, and black pepper) and minced garlic and stir to combine, letting the low heat bloom the spices.
Add the vegetable broth and canned tomatoes (undrained). Stir to combine and deglaze the bottom of the pot before adding the chopped vegetables and canned beans. Bring to a low simmer over medium-high heat.
Once simmering around the edges of the pot, reduce the heat to low and cover. Cook for 45-60 minutes or until the broth is thickened and the vegetables are softened and cooked through.
Adjust flavor as needed, then serve hot with your choice of chili toppings.

Notes

Option to swap beef for another protein, such as ground pork, chicken, or turkey. If using a plant-based meat alternative, cook according to package directions and add at the end of cooking.

Yield, as written, is six large servings or eight smaller servings. Store leftovers in an airtight container for 3-4 days in the refrigerator, or up to six months in the freezer.

Nutrition