Try this Roasted Sweet Potato Chili for a hearty and healthy fall meal. A simple mixture of diced tomatoes and tomato paste, kindey beans, ground beef and spices create a unique holiday chili.
I’m slowly getting into fall mode, and things just got a little more official. Sweet potatoes, soups and chilis always remind me of the fall season. Even better when it’s combined into an easy Roasted Sweet Potato Chili.
This comforting meal is super easy, as far as chilis go. Hearty fall meals often take a bit of extra care and time, but are so much more rewarding for this reason. It requires a few steps that assembles into a rich and hearty chili. Did I mention this chili has roasted sweet potatoes?! Roasting before adding to the pot creates soft, tender cubes with crispy, browned edges.
Next cook down onion, garlic and celery, then brown ground beef with cumin and chili powder. It all combines in one pot with diced tomatoes, kidney beans and green chile for a healthy and gluten-free chili. One more item it needed to add flavor and thicken it up.
Tomato paste is a wonderful addition to chili, or almost any other recipe for that matter. It adds a lot of flavor, and a little goes a long way.
Roasted Sweet Potato Chili recipe at-a-glance:
Flavor profiles: Rich tomato with caramelized sweet potatoes and savory ground beef.
Texture: Thick, hearty and bold chili full of texture.
Dietary options/substitutions: This recipe is gluten-free. For vegan/vegetarian omit ground beef.
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
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Roasted Sweet Potato Chili
- 4 medium sweet potatoes, about 1.5 pounds
- 3 tablespoons light olive oil, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 1 pound lean ground beef
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 4 tablespoons tomato paste
- 4 (14.5 ounce) cans fire-roasted diced tomatoes,, undrained
- 2 (14.5 ounce) cans red kidney beans, rinsed and drained
- 1 (4 ounce) can mild diced green chile peppers, undrained
- Preheat oven to 425 F. Peel and cut sweet potatoes in ½-inch cubes. Place on a foil lined baking sheet in a single layer, drizzle with 2-tablespoons olive oil, then sprinkle with half of salt and pepper. Roast 12-15 minutes, or until soft and lightly browned. Remove from heat and set aside.
- Meanwhile: Heat remaining olive oil in a large non-stick pan to medium heat. Add onion and garlic, cook until soft and fragrant, stirring often; 5-7 minutes. Stir in celery and cook 5 minutes more to soften. Place mixture in a bowl and wipe down pan.
- Heat pan to medium-high. Add ground beef, cumin, chili powder and remaining salt and pepper. Cook 7-10 minutes until browned, breaking up meat as it cooks. Remove from heat and drain excess liquid.
- In a large pot over medium-low heat, stir together tomato paste, diced tomatoes, kidney beans, and green chiles. Stir in vegetable mixture, beef and roasted sweet potatoes.
- Cook, uncovered until heated through, stirring occasionally, at least 10 minutes. Heat longer to thicken and enhance flavors.
- If you don't have sweet potatoes available or don't like the flavor, simply omit and follow rest of recipe as is. Will still be yummy without it.
- Use more cumin and chili powder depending on how bold you prefer your chili. Add additional at end to desired taste if needed.
- Take time to cook down the onion, garlic and celery until soft.
- Make sure to brown the ground beef for a rich 'meaty' flavor.
- Cut the sweet potato into even cubes (or as close as) so they cook evenly.
- Leftovers taste great the next day, store in suitable containers in the fridge or freeze.
- This recipe is gluten-free. Omit the beef for a vegetarian & vegan version.