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sweet potato chili

julesbai avatar
Recipe by
Julie Bailey
@julesbai
Durham, NC

This recipe is truly easy to make and is always a crowd-pleaser. I began making this recipe a few years ago as a vegetarian option for a nonprofit organization's chili fundraiser and it quickly became a favorite even among the non-vegetarian crowd. I have made this recipe substituting Butternut Squash for Sweet Potato a few times when I didn't have sweet potatoes and it works just as well. Seasoning is always up to the cook, so don't be afraid to experiment and adjust according to you and your family's preference. But ALWAYS include the coco powder. It's a game-changer in chili recipes!

yield serving(s)
prep time 15 Min
cook time 23 Hr 55 Min
method Stove Top

Ingredients For sweet potato chili

  • 1 lb
    ground beef (or use plant-based chorizo for vegetarian sp chili)
  • 1 lg
    sweet onion, chopped
  • 1
    fresh jalapeno, seeded and finely diced
  • 4-5 c
    sweet potato, cubed
  • 4-6 clove
    garlic, minced (about 2-3 tsp minced) to your taste
  • 28 oz
    canned tomato sauce (or two 15 ounce cans) note: you can also use a jar of your favorite spaghetti sauce
  • 2 can
    diced tomatoes with mild chilis (don't drain) rotel brand works great
  • 1 qt
    broth (your choice of chicken or vegetable)
  • 4 can
    assorted beans, your choice of kidney, black, pinto, cannellini, garbanzo, navy, great northern, drained and rinsed
  • 1-1/2 c
    sweet corn
  • 1/2 c
    dry red wine (optional)
  • 1 to 2 Tbsp
    tomato paste (optional if you want thicker chili)
  • SPICES:
  • salt & pepper to taste and layer as you cook
  • 1 to 2 Tbsp
    unsweetened cocoa powder
  • 1-2 tsp
    chili powder (to taste)
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    smoked paprika
  • 1/4 to 1 tsp
    cayenne (to taste)
  • 1 to 2 tsp
    oregano or italian seasoning

How To Make sweet potato chili

  • 1
    In a large pot, brown the ground beef with salt and pepper over medium heat. (If making vegetarian chili, wait to add the vegetarian crumbles at the end). (NOTE: you won’t need to add oil since the ground beef will render fat to the pot for cooking the other ingredients)
  • 2
    Add the onions and jalapeno. Stir into the browned beef. NOTE: If making the vegetarian version with plant-based Chorizo, you will start the recipe by browning the onions in 1 TBSP oil until onions are slightly translucent, then add the jalapeno and stir for a minute to soften.
  • 3
    Add the sweet potatoes and garlic. Add salt and pepper as needed to layer the flavors, tasting and adding as you cook. Stir for a minute or two, then add the remaining spices.
  • 4
    Stir in the wet ingredients (except wine and tomato paste): tomato (or spaghetti) sauce, diced tomatoes, broth, and beans.
  • 5
    Taste and continue to adjust the salt, pepper and chili/cayenne peppers to suit your taste.
  • 6
    Reduce heat to low and allow to simmer for until sweet potatoes are fork tender.
  • 7
    VEGETARIAN VERSION: add the plant-based Chorizo when the sweet potatoes are fork tender. Also add the wine at this point if you're including the wine option. At this point, if you prefer a thicker chili, ADD tomato paste by the tablespoon, stirring well before adding more. If you prefer THINNER chili, add water until you achieve the desired thickness of the mixture. Allow chili to simmer for at least 30 minutes before serving.
  • 8
    Serve hot with garnishes of your choice. We like sour cream and shredded cheese. NOTE: you can easily freeze this chili in air tight containers once it cools completely.
  • 9
    NOTE: I omitted indicating the yield number information because the choice I needed wasn't an option. However, this recipe makes about 4 quarts. When I make for a larger crowd or fundraiser I can get about 6 quarts by adding another jar of spaghetti or tomato sauce and an extra can of beans. Just be sure your pot is large enough. And avoid cooking in an aluminum pot. Use stainless steel, a Dutch Oven, cast iron, or even a crockpot. This chili does great in a crockpot but you have to brown the meat separately, but the vegetarian version can all go into the crockpot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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