Description
A thick, smoky ground beef chili featuring sweet potatoes, kidney beans, and fire-roasted tomatoes for a perfect balance of savory and sweet.
Ingredients
1 pound 93% lean ground beef
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 medium sweet potato, peeled and diced
4 cloves garlic, minced
1 1/2 tablespoons ground chili powder
2 teaspoons ground cumin
2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
28 ounces low-sodium beef broth
30 ounces fire roasted diced tomatoes
15 ounces red kidney beans, rinsed
15 ounces black beans, rinsed
1/2 teaspoon granulated sugar
Instructions
- Brown the ground beef with salt and pepper in a Dutch oven over medium-high heat until fully cooked. Drain on paper towels.
- Sauté onions, peppers, and sweet potatoes in olive oil over medium heat for 10-15 minutes until softened.
- Add garlic and all spices; cook for 1 minute until fragrant.
- Deglaze with beef broth, then add tomatoes, beans, and the cooked beef.
- Simmer partially covered for 60 to 75 minutes on medium-low until thickened.
- Stir in sugar and adjust seasonings before serving.
Notes
- Use fire-roasted tomatoes for a deeper smoky flavor.
- Ensure sweet potatoes are cut small (1/2 inch) to cook through properly during the simmer.
Nutrition
- Serving Size: 1.5 cups
- Calories: 336 kcal
- Sugar: 7 g
- Sodium: 1357 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 45 mg