Southwest Sweet Potato Chili

This Southwest Sweet Potato Chili is hearty, cozy, and packed with flavor. Sweet potatoes, beans, and fire-roasted tomatoes simmer with smoky chipotle peppers and a blend of warm spices, creating a chili that’s both comforting and full of depth. Top it with avocado, cheddar, Greek yogurt, and chives for a creamy, fresh finish—perfect for chilly nights or anytime you want a satisfying, flavorful meal. Enjoy!

 

Ingredients

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Vegetables & Aromatics:

• 1 yellow onion, diced

• 1 large sweet potato, cubed (about 2 cups)

• 4–5 cloves garlic, minced

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Protein:

• 1 lb ground beef

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Canned Goods:

• 1 (4 oz.) can mild diced green chiles

• 1 (15 oz.) can black beans, rinsed & drained

• 1 (15 oz.) can pinto beans, rinsed & drained

• 1 (15 oz.) can chili beans (optional)

• 1 (15 oz.) can fire-roasted diced tomatoes

• 1 (15 oz.) can crushed tomatoes

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Liquids:

• 4 cups beef broth

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Seasonings:

• 4 tbsp Southwest Blend seasoning (or chili powder, cumin, smoked paprika, oregano)

• 1–3 diced chipotle peppers in adobo sauce (adjust to taste)

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Toppings:

• Diced avocado

• Shredded cheddar cheese

• Greek yogurt

• Chopped chives

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Directions

1. Dice onion and cube sweet potato. Rinse and drain beans.

2. In a large pot, sauté onion and garlic in olive oil 6–7 minutes until softened.

3. Add ground beef and 4 tbsp seasoning. Cook until browned, breaking up meat.

4. Stir in chipotle peppers, beans, diced tomatoes, crushed tomatoes, and green chiles. Sauté 2–3 minutes.

5. Pour in beef broth, bring to a light boil, then reduce to simmer 25–30 minutes until sweet potatoes are tender.

6. Taste and adjust seasoning. Serve topped with avocado, cheddar, Greek yogurt, and chives.