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Finished pot of Dutch oven chili with ground beef and sweet potatoes with a wooden spoon and garnished with chopped green onions.
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5 from 3 votes

Dutch Oven Chili with Ground Beef and Sweet Potato

Warm up with this Dutch Oven Chili that hits all the right notes - sweet, savory, and the perfect touch of spice! Ground beef, black beans, and sweet potatoes come together in a slow-simmered stew that's thick, rich, and full of flavor. It's the perfect dish to cozy up with on a chilly evening!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 10
Author: Katie Youngs

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups red bell peppers diced
  • 1 cup white or yellow onion diced
  • 3 large garlic cloves minced
  • ¼ cup tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cocoa powder unsweetened
  • 30 ounces tomato sauce
  • 15 ounces canned diced tomatoes with juices
  • 3 cups sweet potatoes peeled and chopped into bite-sized pieces
  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned kidney beans drained and rinsed
  • 1 cup beef broth

Instructions

  • Pour the olive oil into the bottom of a large, enameled cast iron Dutch oven and warm over medium heat. 
  • Add the ground beef, salt, and pepper.  Brown on all sides over medium heat for about 3 minutes. 
  • Add the red bell peppers, onions, and garlic. Sauté until soft and fragrant, about 5 minutes. 
  • Mix in the tomato paste, brown sugar, chili powder, smoked paprika, ground cinnamon, and cocoa powder. Cook for about 1 minute.
  • Add the tomato sauce, canned tomatoes, peeled and chopped sweet potatoes, drained and rinsed canned beans, and beef broth. Give the chili a good stir, increase the heat to high, and bring it to a boil.  
  • Once boiling, cover with a tight-fitting lid, reduce the heat to low, and let simmer on the stovetop for 1 hour. 
  • Serve while hot, and enjoy! 

Notes

  • Chop your sweet potatoes into bite-sized pieces for faster cooking and an easier bite. 
  • Let it simmer. Allow the chili to simmer for at least 1 hour. This helps meld the flavors together and results in a richer dish.
  • Feel free to adjust the seasoning, heat, and sweetness to taste.
  • Add garnishes. Top your chili with fresh ingredients like chopped cilantro, diced green onions, shredded cheese, sour cream, or avocado.
  • This recipe makes about 10, 1-cup servings.
  • The nutrition information is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1423mg | Potassium: 1075mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7687IU | Vitamin C: 53mg | Calcium: 88mg | Iron: 5mg

Find it online at sugarandsnappeas.com!