Here’s a warm, cozy recipe packed with flavor. Sweet Potato Chili is loaded with tender sweet potato chunks, seasoned ground beef, hearty kidney beans, delicate red bell peppers, loads of spices and endless garnishes like bacon crumbles, green onions, fresh chopped cilantro, and diced red onions.
This recipe is thick, rich and has just enough sweetness that everyone asks for seconds.
We also suggest preparing a double batch!
While this recipe might seem like strictly a fall and winter recipe, it is actually enjoyed year-round.
And not only is this a year-round chili recipe, it is also packed full of nutrition. Check out these simple, everyday ingredients that are also gluten, dairy, egg, and soy free.
sweet potato chili ingredients
- grapeseed oil— or use your favorite go-to cooking oil
- ground beef— ground turkey can also be used
- oregano leaves— always double check your herbs are gluten and dairy free, we find the McCormick brand is safe
- ground cumin
- chili powder
- garlic powder
- red onion— we add this to the recipe ingredients with the ground beef and oftentimes top the chili just before serving with a dollop more
- red bell peppers
- tomato paste
- sweet potatoes— diced into evenly cut cubes, 1 large or 2 small
- crushed fire roasted tomatoes— we absolutely enjoy the extra flavor fire roasted adds to this chili. You can substitute with traditional crushed tomatoes; however, this doesn’t make the recipe taste too spicy
- beef stock/broth— the Pacific Foods brand is our go-to, and allergen information is available on their website here
- Worcestershire sauce— this is optional, but does add bonus flavor. We also use this in so many other homemade dinner recipes.
- canned kidney beans— drained and rinsed; you can substitute with black beans too
- kosher salt
- ground black pepper
- optional toppings and garnishes— bacon crumbles, homemade buttery croutons, fresh chopped cilantro, chopped green onions, shredded dairy free cheese, dairy free sour cream, and even avocado slices or chunks
frequently asked questions
what side dishes go with this chili
The side dish possibilities are endless.
Our favorites include sautÃ©ed green beans with roasted mushrooms, gluten and dairy free cornbread, and on days we need an easy grab-and-go side, we open up a bag of crunchy gluten free tortilla chips.
can this be made in the slow cooker
Yes. First caramelize the diced red onions over heated cooking oil on the stovetop. Once translucent, add in the ground beef and chop into bite-sized pieces.
Once meat is browned drain excess oil.
Then transfer the meat and onion mixture in addition to the remaining recipe ingredients to the slow cooker.
Cover the slow cooker and cook on the lowest setting for 8 hours, or 5 to 6 hours on high until the diced sweet potatoes are tender.
Place in serving bowls and top with your favorite garnishes.
what is the secret ingredient in this chili recipe
This Sweet Potato Chili recipe actually boasts two secret ingredients for extra flavor and coziness.
The first is fire roasted crushed tomatoes. We stock cans of this in our pantry at all times. It’s our staple soup/chili star ingredient.
We are not a fan of hot or spicy, but this offers just enough extra flavor to make this dish amazing.
Another must use ingredient is Worcestershire sauce.
While an optional ingredient, we notice the extra flavor this sauce adds to this chili.
We use Lea and Perrins brand in the United States.
what other vegetables can be added in
Don’t hesitate to pack this chili with even more veggies or substitute the sweet potatoes for diced butternut squash or zucchini.
can we double this recipe
Yes. We almost always double this recipe for our family of 5 and oftentimes we enjoy leftovers for lunch the following day.
Store leftovers in an airtight container in the refrigerator up to 3-4 days.
We were inspired to create this cozy chili from a similar recipe on The Cozy Apron website. We added in our secret ingredients and favorite toppings for the ultimate sweet potato dish.
more cozy, warm, weeknight dinner recipes
- pasta e fagioli soup— this copycat Olive Garden soup recipe is loaded with hearty ground sausage, fresh diced vegetables, beans, tender ditalini pasta noodles, and delicious herbs in a savory broth
- lasagna soup— trade the mess, long cleanup, and prep time for this one-pot soup that still boasts all the Italian lasagna flavors we absolutely love.
- taco bake— layers of refried beans, seasoned ground beef, salsa, corn, crunchy tortilla chips, romaine lettuce, and all your favorite taco toppings in one easy 9×13-inch baking dish
- chicken pot pie— flavorful vegetables, packed with shredded rotisserie chicken, and all nestled in a flaky, buttery crust.
dreamy desserts everyone goes crazy for
- fudgy brownies— you will never buy a box mix again. These are the dream brownies with fudgy middles and crispy edges.
- classic apple crisp— tender apple chunks with cinnamon and butter topped with a brown sugar oatmeal topping. Since it’s everyone’s favorite part, we added extra topping in our recipe and it’s so good.
- oatmeal chocolate chip cookies— these semi-sweet chocolate chip cookies with oats are always a huge hit among family and friends
In essence, this Sweet Potato Chili recipe is hearty, healthy, and boasts loads of wonderful flavor.
We enjoy this recipe not only on the fall and winter, but in the spring and summer too.
And you can pin more soup and chowder recipes from our website, Eating Gluten and Dairy Free.
For instance did you know we have recipes for every occasion and holiday? Pin our Thanksgiving Day recipes and Christmas Desserts and Treats roundup too.
Pin them now so you can enjoy the holidays completely stress free!
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We don’t want you to miss the very best of eating gluten and dairy free.
Eat well and feel well,
Sweet Potato Chili
- 1 tbsp grapeseed oil
- ½ red onion diced
- 1 lb ground beef or ground turkey
- 1 tsp oregano leaves
- ¾ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp paprika
- 1 tsp garlic powder
- 2 red bell peppers cored, seeded, and evenly diced
- 1 tbsp tomato paste
- 2 small sweet potatoes peeled, diced, and cut into small even cubes
- 1 28oz can crushed fire roasted tomatoes
- 1 c beef stock/broth
- 1 tbsp Worcestershire sauce suggestion in post
- 1 15oz can kidney beans drained and rinsed, black beans can be substituted
- kosher salt to taste
- ground black pepper to taste
- optional– bacon crumbles, fresh chopped cilantro, chopped green onions, dairy free cheese cheese, dairy free sour cream, or avocado slices
- In a large pan over medium heat, add grapeseed oil. Once heated add in red onions.
- After onions are translucent transfer the ground beef to the pan and break into small bite-sized pieces.
- Once meat is browned, drain excess oil.
- Add in oregano leaves, cumin, chili powder, paprika, garlic powder and combine well.
- Then add in red bell peppers, tomato paste, cubed sweet potatoes, fire roasted tomatoes, broth, Worcestershire sauce, and kidney beans.
- Cover, turn heat to low, and allow the sweet potatoes, bell peppers, and kidney beans to simmer until tender, stirring occasionally.
- Once tender, add in the salt and pepper to taste.
- Serve in bowls topped with garnishes.
- Refrigerate leftovers in an airtight container 3-4 days.
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