Beef and Sweet Potato Chipotle Chili

• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 chipotle pepper in adobo sauce, minced (adjust for spice level)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat a large pot over medium heat. Add ground beef and cook until browned, breaking it into small pieces.
2. 2 Remove beef with a slotted spoon and set aside. In the same pot, sauté onion and bell pepper until softened.
3. 3 Add garlic and cook for another minute until fragrant.
4. 4 Stir in chili powder, cumin, smoked paprika, salt, and pepper.
5. 5 Return beef to the pot along with sweet potatoes, kidney beans, diced tomatoes, and beef broth.
6. 6 Bring to a boil, then reduce heat and simmer for 30-40 minutes, until sweet potatoes are tender.
7. 7 Stir in the minced chipotle pepper and adjust seasoning to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Slotted spoon

Variations

• Add a can of black beans for extra protein.
• Stir in a splash of lime juice for brightness.

Substitutions

• Use ground turkey or chicken in place of beef for a leaner option.
• Substitute sweet potatoes with butternut squash for a different flavor profile.

Pairings

• Cornbread
• Fresh avocado slices

Nutrition

Tips

• For a thicker chili, mash some of the beans before adding them.
• If you prefer less spice, remove seeds from the chipotle pepper.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Serve with cornbread.
• Top with shredded cheddar and a dollop of sour cream.

FAQ