Happy happy day, lovelies! Today I’m passing to you the recipe for my one-pot ( I use my worn-out dutch oven) sweet potato chili. This chili is a family favorite that makes it to the menu rotation at least twice a month. Mostly at the request of Katie, to be honest. That girl ADORES this chili recipe.
Truly, she can’t be blamed. This chili is sweet and spicy, warm and fresh, and chock full of nutrients that make your body feel taken care of. It also takes only a little over half an hour to make. Fast, fresh and simple. It reminds me of my grandma’s chili but with a fresh, new update. Kid’s love the mild sweetness of sweet potatoes (have you tried sweet potato fries? kids love them!) and YOU’ll love the nutrients of sweet potatoes.
I prefer to use grass-fed ground beef in this chili recipe; but I’ve successfully used ground turkey, chicken, chuck, and even gone meatless without losing any of the yummy flavors. Adjust this recipe to your families needs and tastes… it will still be delicious!
I serve this chili with sliced avocado, sour cream, and cilantro every time. In my opinion, the toppings are mandatory. The silky avocado, tangy sour cream, and flavorful cilantro are the PERFECT topping to this chili.
Having a chili “topping bar” is the best way to get kids to gobble up any chili recipe. Make the basic recipe and set out bowls of toppings. They add their favorites and YOU don’t have to worry about picky eaters-score!
- 1 pound ground beef or turkey
- 1 diced onion
- 1 1/2 tablespoon oil
- 3 1/2 teaspoon cumin
- 4 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 sweet potatoes, peeled and diced
- 3 teaspoons paprika
- 3 teaspoons chili powder
- 2 teaspoons salt
- 1 (14 oz) can chicken stock
- 2 tab sugar
- 1 cup frozen corn
- Heat up a large soup pan or dutch oven over medium-high heat.
- Add cooking oil and then garlic and onions and a bit of salt to heated oil. Saute until soft...about 3 min.
- Add in the ground beef or turkey and cook until brown... about 5 to 7 minutes.
- Add in crushed tomatoes, cumin, paprika, chili powder, salt, chicken stock, and sweet potatoes and cover, and bring to a boil.
- Add in the frozen and simmer uncovered for... about 20 minutes.
- Season to taste with more salt & pepper.
- Serve with sliced avacado, sour cream, and fresh cilantro.