Chili with sweet potatoes has all of the fall flavors, not only sweet potatoes, but pumpkin puree to make it nice and thick. You’ll love that you can put this together in just 30 minutes and it’s still packed with flavor.
I love chilis that cook all day like short rib chili or slow cooker chicken chili, but there are times when you want chili and don’t want to wait. Chili with sweet potatoes can be ready in about an hour. There’s a sweet and spicy combination with the sweet coming from sweet potatoes, pumpkin and apple cider.
You can substitute chicken or turkey for beef. There’s no beans in this version. of course you can add them if you like beans in chili. Chili with sweet potatoes has tons of flavor without beans and without needing to simmer all day.
Why you’ll love chili with sweet potatoes
- This is a bean free version of chili
- It’s a great way to incorporate pumpkin and sweet potatoes in one dish
- This is a hearty meal that will fill you up that has veggies and doesn’t need additional sides
- You can freeze individual portions of chili to have lunch on another day – it reheats beautifully
This needs to cook just long enough for the sweet potatoes to soften but not too long or they’ll be mush. If you cut them small you can be done in 30 minutes, large chunks will take about 45 minutes.
It’s full of fall flavors from not only the sweet potatoes but the pumpkin and apple cider. It still has enough of a kick from a jalapeno and chili powder to remind you that you’re eating chili but not so much that your eyes are watering.
All the Ingredients to make chili
This dish has several ingredients, but you probably have most in your pantry.
- Ground beef – ground beef is my favorite for chili but it is also great with ground turkey or chicken
- Fresh ingredients – onion, garlic, jalapeno
- Sweet potatoes – you will cook them in the pot, so they are easy to use in this recipe, you don’t even have to peel them.
- Spice mixture – cinnamon, coriander, chili powder,
- Pumpkin puree – unless you have previously baked up some fresh pumpkin puree from a baking pumpkin, also known as a sugar pumpkin, then you can use a can of pumpkin puree.
- Apple cider and chicken broth – these liquids infused with flavor will give your chili more depth.
- Diced tomatoes – fire roasted tomatoes or regular diced tomatoes will work in this recipe.
- Brown sugar – this is optional, but just 1 tablespoon cuts the acid from the tomatoes.
Step by step directions for chili with sweet potatoes
Step 1:
In a large pot or Dutch oven, brown the meat with the onion, garlic and jalapeno. Add sweet potatoes and seasoning and cook until the sweet potato is starting to soften, about 5 minutes.
Step 2:
Add the liquid ingredients along with the pumpkin puree and bring to a boil then reduce to simmer and let it cook until the sweet potatoes have softened but not so long that they are mushy. The time will depend on how big the sweet potato chunks are, about 30-45 minutes.
This is great for using up leftover pumpkin it just takes a half a cup.
Pro Tip: To help speed up preparing this bowl of delicious comfort food, be sure to dice your sweet potatoes into really small chunks so they saute and cook quickly in the remaining tomato and apple cider mixture.
It’s 72 degrees in the Carolinas in the middle of December, so not exactly chili weather. However, last week it was in the high 20’s for my early morning runs, so I’m sure this won’t last and we’ll be ready for chili again at some point. My freezer always has individual servings of chili, it’s my favorite for lunch. This freezes great and is just as good re-heated.
Even my picky non-chili eating family member, likes sweet potato chili and that’s saying a lot. This is even better with skillet cornbread or cornbread biscuits to accompany it. Chili dogs anyone?
How to Store Chili
Store chili in an airtight container once it has completely cooled to room temperature. It will stay fresh for 5 days in the fridge and 3 months in the freezer.
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Sweet Potato Chili Recipe Without Beans
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced, about 1 cup
- 1 lb ground sirloin
- 3 cloves garlic minced
- 1 jalapeno chopped
- 1 medium sweet potato diced, about 1 cup
- 2 teaspoons salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon coriander
- 4 teaspoons chili powder
- ¼ teaspoon chipotle chili powder
- 1 tablespoon brown sugar optional
- ½ cup chicken broth
- 1 cup apple cider
- ½ cup pumpkin puree
- 14.5 ounces diced tomatoes
Instructions
- Heat oil in a large pot over medium heat. Add onion, ground beef, garlic and jalapeño. Cook until meat is browned and cooked through.
- Chop sweet potatoes into ½ inch cubes. Add to chili with salt, cinnamon, coriander, chili powder and chipotle powder. Cook about 5 minutes until sweet potato softens slightly.
- Add chicken broth, cider, pumpkin and diced tomatoes. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are softened but not mushy, about 30-45 minutes.
Barbara’s Tips + Notes
- You can substitute ground chicken or turkey for the beef.
- You can add a can oof kidney beans when you add the chicken broth if desired
- You can freeze this.
- If you are in a hurry, dice the sweet potatoes into smaller pieces.
Nutrition
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Lori says
This is a keeper – love the addition of the sweet potatoes with the spiciness of the chili!! All about that flavor combo!
Barbara Curry says
Sweet potatoes are such a great addition, makes it seem healthy too!
Patti says
Fabulous recipe! My husband and I made this chili today. We were very impressed by the flavor profile. It is the perfect blend of spicy with sweet. A simple recipe with basic ingredients that we always have on hand. We are always trying new recipes, and this one is a keeper. We will be making this often this fall/winter!
Barbara Curry says
Patti, thanks for the kind words. I’m so glad you and your husband enjoyed it.