Sweet Potato Chili
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: gluten free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 3 sweet potatoes, cubed (I leave the skin on for extra fiber)
- 4 tablespoons chili powder
- 3 teaspoons cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon oregano
- 2 teaspoons paprika
- 2 teaspoons red pepper flakes, optional for additional spice
- 1 teaspoon sea salt, plus more if needed
- 1 teaspoon black pepper
- 2-16.9 ounces of beef broth, I used Kettle and Fire
- 1-18 ounce jar of crushed tomatoes, I used Jovial
- 1 can kidney beans, drained
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Once hot add ground beef and onion. Break part the meat with a wooden spoon and cook until beef is browned.
- Add spices and stir well until well combined.
- Next add garlic, bell pepper and sweet potatoes. Sauté for 2 minutes the pour in broth and crushed tomatoes.
- Bring to a boil. Reduce heat to low and simmer for 20 minutes, until potatoes are for tender.
- Add kidney beans and cover. Simmer for an additional 20 minutes and taste and adjust seasoning, if needed.
- Serve with sour cream, green onions, avocado and enjoy!
Notes
Store in the fridge for up to 3-4 days or freeze for up to 3 months.
Keywords: chili season, chili, soup season, fall dinner
Love this recipe!
★★★★★
Thank you so much Jordon!