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- 1 lb ground beef - 2 medium sweet potatoes, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 green bell pepper, chopped - 1 tablespoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil This chili has a mix of hearty and sweet flavors. Ground beef gives it a rich base. Sweet potatoes add a natural sweetness that balances the dish. Black beans bring protein and texture. Diced tomatoes with green chilies add a nice kick. Onion and garlic build a savory foundation. Green bell pepper adds a fresh crunch. For spices, I use chili powder, cumin, and smoked paprika. These give depth and warmth. Salt and black pepper enhance all the flavors. Olive oil is great for sautéing the onion and garlic. When you gather these ingredients, you set the stage for a comforting meal. Each element plays a role in making this dish truly special. The colors and scents come together to excite your senses. You’ll see how easy it is to create a dish that warms both the heart and the belly. 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium chopped onion and 2 minced garlic cloves to the pot. Sauté for about 2-3 minutes. You want them soft and fragrant. 3. Next, add in 1 pound of ground beef. Break it apart as it cooks. Season it with 1 tablespoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the beef is browned, which takes about 5-7 minutes. 1. Now it's time to stir in the chopped green bell pepper and 2 diced sweet potatoes. Cook for another 3-4 minutes. This helps the veggies soften just a bit. 2. Pour in 1 can of diced tomatoes with green chilies and 2 cups of beef broth. Add 1 can of black beans that you've drained and rinsed. Mix everything together well. 1. Increase the heat and bring the mixture to a boil. Once it bubbles, reduce the heat to low and cover the pot. 2. Let it simmer for about 30-35 minutes. Stir occasionally so nothing sticks to the bottom. You want the sweet potatoes to be tender. 3. After it's done, taste and adjust the seasoning if needed. If you want more heat, add a pinch of cayenne or more chili powder. 4. Serve the chili hot. Top with fresh cilantro and a dollop of sour cream if you like. To make your chili taste even better, adjust the seasoning. Start with the spices in the recipe. After cooking, taste it. If it needs more flavor, add salt or more chili powder. You can also try adding a pinch of cayenne pepper if you like heat. You can add different spices, too. A bit of oregano or a dash of hot sauce can bring new life to your dish. Experiment and find what you love best. The look of your dish matters just as much as the taste. Garnish your chili with fresh cilantro for a pop of color. A swirl of sour cream adds creaminess and cools the heat. Serve your chili in rustic bowls for a cozy feel. Pair it with crusty bread or crispy tortilla chips to make a full meal. This makes it perfect for sharing. Choosing the right pot is key. A large pot or Dutch oven works best for chili. It helps the flavors blend well and allows for even cooking. While cooking, stir your chili often. This keeps it from sticking to the bottom and burning. If you notice it thickening too much, add a splash of beef broth. It will keep your chili nice and smooth. {{image_2}} If you prefer turkey or chicken, use ground turkey or chicken instead of beef. These meats are leaner and still provide great flavor. Just follow the same cooking steps for a lighter dish. Switching out vegetables is also easy. You can add corn, zucchini, or even carrots to the mix. Each choice adds its own taste and texture. Feel free to get creative with what you have on hand! For a vegetarian or vegan option, use plant-based meat instead of ground beef. This gives you the same texture while keeping it meat-free. Lentils are another great choice. They add protein and fiber to your meal. Substituting vegetable broth is key for a vegan version. It replaces the beef broth while still giving depth. This swap keeps your chili rich and hearty without any meat. To make it milder, reduce or skip the chili powder. You can also add a little sugar to balance the heat. This makes it friendly for those who prefer less spice. For chili lovers, add more heat by using cayenne pepper or extra chili powder. You can also add diced jalapeños for a fresh kick. Adjust to your liking and enjoy the bold flavors. To store your leftover beef and sweet potato chili, let it cool first. Once cooled, transfer it to a container. I recommend using airtight glass or plastic containers. These keep the chili fresh for longer. Make sure to add a lid tightly. This prevents spills and keeps odors out of your fridge. You can freeze this chili too. Use freezer-safe containers or heavy-duty freezer bags. Portion out servings for easy meals. Before sealing, remove as much air as possible. This helps prevent freezer burn. When you want to eat it, take it out and place it in the fridge overnight to thaw. For quick reheating, you can also use the microwave. In the fridge, your chili stays fresh for about 3 to 4 days. If you freeze it, it can last up to 3 months. Check for signs that it has gone bad. If you see any mold or notice a sour smell, it’s time to toss it. Always trust your senses; they are key to safe eating! You can pair this chili with many tasty sides. Here are some great options: - Crusty bread: A warm loaf is perfect for dipping. - Tortilla chips: Crunchy chips add a fun texture. - Rice: Serve over white or brown rice for a heartier meal. - Cornbread: Sweet cornbread complements the chili's flavor. - Salad: A simple green salad adds freshness. These sides balance the rich flavors of the chili and enhance your meal. Yes, you can use a slow cooker for this chili! Here’s how: 1. Brown the beef: Start by browning the ground beef in a pan. This adds flavor. 2. Prep veggies: Chop your onions, garlic, and sweet potatoes. 3. Combine ingredients: Add all ingredients to the slow cooker. This includes the beef, veggies, beans, and spices. 4. Cook on low: Let it cook for about 6-8 hours on low or 3-4 hours on high. This method makes the chili even more flavorful as it simmers slowly. This chili lasts well in the fridge. Here are some tips for storage: - Duration: It stays fresh for about 3-4 days. - Best practices: Store it in an airtight container to keep it safe. - Reheat carefully: When you reheat, warm it gently on the stove or in the microwave. Always check for any off smells or changes in color before eating leftovers. This beef and sweet potato chili combines hearty flavors and healthy ingredients. You learned about key components like ground beef, sweet potatoes, and beans. I shared step-by-step cooking instructions for a rich, savory dish. Remember the tips to enhance flavor and make dietary swaps. You can adjust the spice level for your taste. This chili is easy to store or freeze for later. Enjoy crafting this meal that warms your heart and feeds your body. Happy cooking!

Beef and Sweet Potato Chili

Warm up your dinner table with this delicious Beef & Sweet Potato Chili! Packed with savory ground beef, nutritious sweet potatoes, and hearty beans, this comforting recipe is easy to make and perfect for chilly nights. In just about 50 minutes, you can enjoy a flavorful dish that everyone will love. Ready to tantalize your taste buds? Click through to explore the full recipe and make this hearty meal tonight!
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Ingredients
  

1 lb ground beef

2 medium sweet potatoes, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 cups beef broth

2 tablespoons olive oil

Fresh cilantro for garnish

Sour cream for serving (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.

    Add the ground beef to the pot, breaking it apart as it cooks. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Cook until the beef is browned, about 5-7 minutes.

      Stir in the chopped green bell pepper and diced sweet potatoes. Cook for another 3-4 minutes, allowing the vegetables to begin to soften.

        Pour in the diced tomatoes (with their juice) and beef broth. Add the black beans, stirring everything together to combine well.

          Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the sweet potatoes are tender. Stir occasionally so it doesn’t stick to the bottom.

            Taste and adjust the seasoning if necessary. If you like it spicier, feel free to add a pinch of cayenne pepper or more chili powder.

              Once done, serve the chili hot, garnished with fresh cilantro and a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the chili in rustic bowls and top with chopped cilantro and a swirl of sour cream for added creaminess and contrast. You can also accompany it with crusty bread or tortilla chips for a complete meal.