Hearty Sweet Potato Chili: A Comforting Twist on a Classic

As the weather cools down, there’s nothing more comforting than a hearty bowl of chili. This Sweet Potato Chili offers a delightful twist on the classic recipe, blending the natural sweetness of sweet potatoes with the smoky heat of chipotle peppers. Perfect for a cozy dinner, this dish is sure to become a family favorite. Let’s dive into the recipe!

Sweet Potato Chili Recipe

Ingredients

For the Chili:

• 1 pound sweet potatoes
• 1 medium white onion
• 4 cloves garlic
• 1 canned chipotle pepper in adobo sauce
• 1 (15-ounce) can kidney beans
• 1 tablespoon olive oil
• 1 pound ground beef (80% fat / 20% lean)
• 2 teaspoons kosher salt, divided, plus more as needed
• 1 tablespoon packed dark brown sugar
• 1 tablespoon chili powder
• 2 teaspoons to 1 tablespoon sauce from the can of chipotle peppers in adobo sauce, plus more as needed
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 (28-ounce) can crushed tomatoes

Serving Options:

• Shredded cheddar cheese
• Sour cream
• Chopped fresh cilantro
• Reserved chopped white onion
• Corn chips or tortilla chips

Directions

1. Prep the Ingredients:
   • Peel and dice 1 pound of sweet potatoes into 3/4-inch pieces (about 3 cups).
   • Dice 1 medium white onion (about 1 1/2 cups); reserve 1/3 cup for serving.
   • Mince 4 garlic cloves.
   • Finely chop 1 chipotle pepper in adobo sauce.
   • Drain and rinse 1 (15-ounce) can of kidney beans.
2. Cook the Beef:
   • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
   • Add 1 pound of ground beef in an even layer and let cook undisturbed until browned on the bottom, about 4 minutes.
   • Stir with a wooden spoon or spatula, breaking the meat up into smaller pieces. Season with 1 teaspoon of the kosher salt.
   • Cook until cooked through, 2 to 3 minutes more. Transfer the beef to a plate with a slotted spoon.
3. Sauté the Vegetables:
   • Reduce the heat to medium. Add the remaining onion and season with a pinch of kosher salt.
   • Cook, stirring occasionally, until soft and translucent, 4 to 6 minutes.
   • Add the garlic and cook until fragrant, about 1 minute.
4. Build the Chili:
   • Add the sweet potato, chipotle pepper, 1 tablespoon packed dark brown sugar, 1 tablespoon chili powder, 2 teaspoons to 1 tablespoon sauce from the can of chipotle peppers in adobo sauce (depending on the desired spicy heat level), 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons dried oregano, and the remaining 1 teaspoon kosher salt.
   • Stir well to coat the sweet potato in the spices.
   • Add 1 (28-ounce) can crushed tomatoes. Pour water into the can to rinse, then pour into the pot.
   • Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring just up to a boil.
   • Add the beans and ground beef along with any accumulated juices on the plate. Stir to combine and bring to a simmer.
5. Simmer the Chili:
   • Cover and simmer, reducing the heat as needed, until the sweet potatoes are tender, about 30 minutes. Meanwhile, prepare any toppings as needed.
6. Finish and Serve:
   • Taste the chili and season with more adobo sauce or chopped chipotle peppers as needed.
   • Serve topped with cheddar cheese, sour cream, cilantro, white onion, and corn chips as desired.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Calories: 450 per serving
• Servings: 4

This Sweet Potato Chili is not only a wholesome meal but also a versatile dish that can be customized with your favorite toppings. Whether you enjoy it with a dollop of sour cream or a sprinkle of fresh cilantro, this chili is sure to warm you up from the inside out. Give it a try and let us know how it turns out in the comments below! Happy cooking!