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Beefy Sweet Potato Chili

Total Time

Prep: 45 min. Cook: 40 min.

Makes

6 servings (2-1/4 quarts)

There's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. —Jonell Tempero, Omaha, Nebraska
Beefy Sweet Potato Chili Recipe photo by Taste of Home

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 pounds ground beef
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 tablespoons butter

Directions

  1. Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes.
  2. Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain.
  3. Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.

Nutrition Facts

1-1/2 cups: 471 calories, 22g fat (9g saturated fat), 104mg cholesterol, 956mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 36g protein.

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