Cheesy Sweet Potato Beef Chili
A hearty skillet chili featuring tender sweet potatoes, seasoned ground beef, beans, and melted cheese, finished with fresh jalapeños for a rich and mildly spicy dinner.
Equipment
- 1 large skillet
- 1 spoon for stirring and breaking apart beef
Ingredients
- 1 lb ground beef
- 1 large sweet potato peeled and diced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 –2 jalapeños sliced
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and black pepper to taste
- 1 –2 cups shredded cheddar or Mexican blend cheese
- Fresh parsley or cilantro chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat and cook the chopped onion for 3 to 4 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add ground beef and cook until browned and no longer pink, breaking it apart with a spoon.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper to coat the beef evenly.
- Add diced sweet potatoes, canned tomatoes with juices, and kidney beans to the skillet and stir well.
- Reduce heat to low, cover the skillet, and simmer for 15 to 20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce thickens.
- Sprinkle shredded cheese over the chili, cover again, and cook for 3 to 5 minutes until the cheese melts.
- Top with sliced jalapeños and chopped parsley or cilantro, if using, then serve hot.
Notes
- For extra richness, serve with sour cream or avocado on top.
- Great served with rice, tortilla chips, or crusty bread.
- Leftovers store well in the refrigerator for up to 3 days.