Is there anything better than a big bowl of hot chili on a cold day? This Sweet Potato Chili is a tasty twist on traditional chili adds sweet potatoes to all the usual chili ingredients, as well as a couple of other secret ingredients to make this easy chili recipe extra tasty.
I wanted to share this Sweet Potato Chili recipe I made for Randall Beans recently. The recipe is sponsored by Randall Beans and I am so excited to share it with you here!
Chili with sweet potatoes
This chili has bite sized sweet potato pieces and raisins, and both add a touch of sweetness to the whole dish, which is a perfect complement to the spice. The idea of adding raisins is something I got from my mother in law - she always adds raisins to food that has ground beef.
The sweetness of the raisins next to the savory flavor of meat is always a delicious combination.
Serve this chili with crispy polenta fries on the side for dipping!
I also added a touch of cinnamon to this chili for a bit of depth. But don't worry, the cinnamon and raisins in the chili do not make it taste like a dessert dish. You barely notice the two ingredients in the dish as you are eating it, but they do add a layer of depth to the flavor and make everything so good.
Love sweet potatoes in chili? Try this soup: Italian Sausage Sweet Potato Soup
Leftover chili ideas
Other comfort food recipes you will love:
- Instant Pot white chicken chili
- Southwestern white bean chili
- Ethiopian chicken stew
- Mexican lasagna
- Instant Pot sausage jambalaya
- Easy chicken mole
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Sweet Potato Chili
- 1 yellow onion - , diced
- 4 tablespoons olive oil - , divided
- 1 lb ground beef
- 1 28-oz jar diced tomatoes
- 2 tablespoons tomato paste
- 2 cups water
- 1 large sweet potato - (~12 oz), chopped into bite sized pieces
- 2 14-oz cans mixed beans, kidney beans, or pinto beans - , drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons cumin powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper - (or more to taste)
- ¼ teaspoon ground cinnamon
- 1/2 cup raisins - (optional)
- Salt and pepper to taste
- Optional garnish: sour cream - , shredded cheese, cilantro, chopped green onions
- In a ~5 quart heavy-bottom soup pot, heat 2 tablespoons of olive oil and sauté the diced onion in the olive oil for 5 minutes over medium heat.
- Add the rest of the olive oil (2 tablespoons) and cook the ground beef over high heat for about 5 minutes or until it is browned, using a spatula to break up the beef.
- Add the next 12 ingredients (diced tomatoes through raisins) and mix well. Cover and bring to a boil. Crack open the lid and lower the heat to a simmer. Simmer for 20 minutes, or until the sweet potatoes are fully cooked and the chili has thickened to your liking. Season with salt and pepper to taste. For some extra heat add another 1/4 teaspoon cayenne pepper.
- Let stand 5 minutes before serving. Top with sour cream, shredded cheese, cilantro, or your favorite chili garnish. Serve with crackers or crusty bread to dip into the chili.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.