Sweet Potato Chili
This Sweet Potato Chili is a hearty one-pot dish made with tender sweet potatoes, ground meat, beans, and spices, slowly cooked to develop rich flavors. The final dish has a thick, stew-like consistency with a vibrant, smoky appearance and a comforting, slightly chunky texture.
Equipment
- Slow cooker
- Sharp chef's knife
Ingredients
- 2 pounds sweet potatoes peeled and diced
- 1 pound ground beef or turkey
- 1 can black beans drained and rinsed
- 1 can diced fire-roasted tomatoes with juice
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- to taste Salt and pepper
- 1 cup chicken or vegetable broth for moisture and flavor
Instructions
- Begin by heating a skillet over medium heat and adding the ground beef. Cook until browned, breaking it apart with a spoon, until the meat turns deep brown and begins to release its aroma, about 5-7 minutes.
- While the beef cooks, peel and dice the sweet potatoes into small, even cubes to ensure they cook through. Set aside.
- Once the meat is browned, transfer it to the slow cooker. Add the diced sweet potatoes, drained beans, fire-roasted tomatoes with their juice, smoked paprika, cumin, chili powder, and a pinch of salt and pepper.
- Pour in the broth and give everything a gentle stir to combine the spices and ingredients evenly. Cover the slow cooker with the lid.
- Set the slow cooker to low and cook for 4 hours, or until the sweet potatoes are tender and the flavors meld together, filling the house with a smoky, spicy aroma.
- Once done, gently stir the chili, adjusting the seasoning with more salt, pepper, or spices if needed. The chili should be thick, hearty, and slightly chunky with a rich, inviting look.
Notes
For a creamier texture, mash some of the cooked sweet potatoes into the chili before serving. Serve hot with a sprinkle of fresh herbs or a dollop of sour cream if desired.