Recipe Background
A flavorful meat and sweet potato chili packed with spices and vegetables, perfect for cold weather gatherings.
Whether it's a brisk day or it's time for the big game, a hearty bowl of chili is always a game winner for everyone. Hold-the-Beans Chili is user-friendly (if you get what we mean, haha) and a meal you will have on repeat for all of your cold weather gatherings. The way it's packed with grass-fed ground beef, surprisingly sweet potatoes, delicious corn, fire-roasted tomatoes, and a great bundle of spices makes this chili one to toot your horn about! Loaded with all the tummy-filling, heart-warming goodness of a great dish, you won't miss a thing with this Hold-the-Beans Chili. Don't be alarmed! We just had to spill the beans about just how fantastic this nothing-to-miss-here chili really is! Let it fly and tell everyone you know!
Ingredients
For the chili:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 1 pound grass-fed ground beef
- 1 medium sweet potato peeled and diced
- 1 1/2 cups corn frozen
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth or beef broth
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 2 teaspoons sea salt plus more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper plus more, to taste
- 1/2 teaspoon ground cinnamon
Optional toppings:
- cheddar cheese to taste, shredded
- avocado to taste, sliced
- sour cream or Greek yogurt to taste
- fresh cilantro to taste, chopped
Directions
- Heat the oil a large pot or Dutch oven over medium-high heat.
- Add the onion, the bell pepper, and the garlic to the pot and cook, stirring frequently, until they are tender, about 5-7 minutes.
- Add the ground beef to the onion mixture and cook, while crumbling the beef, until the meat is no longer pink, about 8 minutes.
- Add the sweet potato, the corn, the crushed tomatoes and their juices, the diced tomatoes and their juices, the broth, the chili powder, the smoked paprika, the cumin, 2 teaspoons of the salt, the oregano, 1/2 teaspoon of the pepper, and the cinnamon to the beef mixture and stir to combine.
- Adjust the heat to high and bring the chili to a boil.
- Reduce the heat to a simmer and cook the chili, stirring occasionally, until the sweet potatoes are fork-tender, about 30-35 minutes.
- Season the chili with the extra salt and the extra pepper, as needed.
- Serve the chili warm, topped with the cheese, the avocado, the sour cream, and the cilantro.
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