Sweet Potato Chili is thick and hearty. It's the perfect meal to eat during the winter months if you ask me. Most people think of chili and think of beef and beans. Well, since I typically don't eat beans, sweet potatoes replace the beans and add a subtle sweetness. This chili is almost a completely "dump and stir" recipe (there is a little chopping that needs to be done) which makes it the perfect weeknight meal or a meal when you don't want to be standing in the kitchen for hours prepping and cutting.
I was first introduced to sweet potato chili by my sister in law a few months ago. She was completing a Whole 30 and it was one of her favorite easy recipes. I wanted to make the recipe she always uses for an easy weeknight dinner, but I could not get ahold of her on the phone. So what does a trained chef do? You look at your ingredients on hand, make your own recipe and pray it doesn't suck. And, well, it didn't suck! I think it turned out better...shh, don't tell her I said that!
A couple notes about Sweet Potato Chili:
Let's talk beef:
I am very picky about the beef that my family eats. We buy a local, organic and 100% grass-fed beef. I know most people would argue with me and say that grass-fed beef does not taste as good as a grain-fed or grain-finished cattle, but I don't really care. I know this is probably taboo to say since I'm a cook, but it's not about the taste for me-I would rather eat a healthier animal than a flavorful one.
Grass-fed beef is higher in healthy omega-3 fats, CLA (conjugated linoleum acid), and the cattle typically are pasture-raised and have access to adequate sunlight. Happy animals make for healthy animals. This is important for me since I'm raising two little ones-I want them to eat the best food possible.
Sweet Potato Chili
- 2 # ground beef
- 3 cups sweet potatoes, peeled and small diced about 2 large sweet potatoes
- 1 medium onion
- 1 clove garlic
- 16 oz chicken broth or stock
- 2 14.5 oz cans diced tomatoes
- 1 14.5 oz can tomato sauce
- 1 4 oz can diced green chiles
- 3 tbsp chili powder
- ½ tsp dried oregano
- 2 tsp salt
- In a large pot, add the ground beef and brown. Once evenly browned and cooked, remove any excess fat
- Small dice the onion and mince the garlic clove. Add to the cooked beef along with the small diced sweet potato. Cook for about five minutes or until the onion starts to soften
- Once the onion is softened, add the chicken stock (Beef stock is also fine in this recipe. I tend to use more chicken stock because I make so much of it and freeze it. I always have it on hand), canned diced tomatoes, tomato sauce, canned diced green chiles, chili powder, dried oregano, and salt. Stir to combine and then cover and allow to simmer on low for 45 minutes
- Remove the lid and check that the sweet potatoes are cooked. Taste and add more salt if needed. If the sweet potatoes are cooked, serve and enjoy warm. If not, cover and check back every 10 minutes until the sweet potatoes are cooked through and tender
Updated: January 27th, 2020