Irresistible One-Pot Beef & Sweet Potato Chili in 45 Minutes

There’s nothing like a steaming bowl of chili to warm you up on a chilly evening, and my One-Pot Beef & Sweet Potato Chili is the kind of meal that feels like a hug in a bowl. I’ve been making this recipe for years, ever since I first threw it together on a busy weeknight and realized how effortlessly cozy it could be. The sweet potatoes soften into creamy little bites, the beef gets rich and hearty, and the spices? Oh, they’ll make your kitchen smell like heaven. Best part? Everything cooks in one pot, so cleanup is a breeze. It’s the kind of dish you’ll crave again and again, whether it’s game day, family dinner, or just a night when you need something simple and satisfying. Trust me, this chili is a keeper.

Why You’ll Love This One-Pot Beef and Sweet Potato Chili

This chili isn’t just delicious, it’s a game-changer for busy nights. Here’s why it’s become my go-to:

• Minimal cleanup: One pot means less time scrubbing and more time enjoying your meal (and maybe even dessert).
• Packed with flavor: The combo of spices, sweet potatoes, and beef creates layers of savory-sweet goodness that’ll have you scraping the bowl.
• Wholesome & filling: Sweet potatoes add natural sweetness and fiber, while the beef keeps it hearty. It’s comfort food you can feel good about.
• Weeknight magic: Ready in under 45 minutes, perfect for when you’re tired but still want something homemade and satisfying.

Seriously, this chili checks all the boxes. Even my picky eater asks for seconds!

Ingredients for One-Pot Beef and Sweet Potato Chili

Here’s everything you’ll need to make this cozy, flavor-packed chili. I swear by fresh sweet potatoes; they add that perfect touch of natural sweetness, and good-quality chili powder makes all the difference. Don’t skip the garlic; it’s the secret weapon here!

• 1 lb ground beef (I use 85% lean for richness, but any works)
• 1 onion, diced (yellow or white, whatever’s in your pantry)
• 2 garlic cloves, minced (fresh is best, no jarred stuff!)
• 2 sweet potatoes, peeled and diced into ½-inch cubes
• 1 can (14.5 oz) diced tomatoes (with their juices, that’s free flavor!)
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans if you prefer)
• 2 tbsp chili powder (the good stuff, smoky or spicy, your call)
• 1 tsp cumin (toasted if you’re feeling fancy)
• 1 tsp paprika (smoked or sweet, both work)
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper (freshly ground if possible)
• 2 cups beef broth (low-sodium lets you control the salt)

That’s it! Simple, right? Now let’s get cooking.

Equipment You’ll Need

Here’s the beauty of this chili: you don’t need fancy gadgets, just two trusty kitchen staples:

• Large pot: A 5-quart Dutch oven or heavy-bottomed pot works perfectly. It’s got to hold all that goodness without bubbling over!
• Wooden spoon: For stirring, scraping, and breaking up the beef (and maybe sneaking a taste or two). Metal spoons can scratch, wood’s gentler on your pot.

That’s seriously it. Told you this recipe keeps things simple!

How to Make One-Pot Beef and Sweet Potato Chili

Alright, let’s get cooking! This chili comes together in just a few simple steps, and I promise, it’s foolproof. The secret is letting each layer of flavor build properly. Here’s exactly how I do it:

Step 1: Brown the Beef

First, grab your big pot and heat it over medium heat, no oil needed since the beef will release its own fat. Add the ground beef and start breaking it up with your wooden spoon into small, even crumbles. Keep stirring occasionally until it’s fully browned, about 5-6 minutes. If there’s excess grease (especially with higher-fat beef), you can drain it, but I usually leave about a tablespoon for extra flavor in the next step.

Step 2: Sauté Aromatics

Now, toss in your diced onion and minced garlic; this is where the magic starts! Stir them into the beef and let everything cook together for 2-3 minutes until the onions turn translucent and smell sweet. Don’t rush this part; those softened onions are the flavor foundation of your chili. You’ll know it’s ready when your kitchen smells incredible.

Step 3: Simmer the Chili

Time for the grand finale! Dump in your sweet potatoes, diced tomatoes, beans, all those gorgeous spices, and the beef broth. Give it a good stir, then crank the heat to bring it to a lively boil. Once bubbling, reduce to a gentle simmer (that’s low-medium on my stove) and let it cook uncovered for 25-30 minutes. You’re waiting for those sweet potatoes to become fork-tender. Poke one to test! The broth will thicken slightly, and all the flavors will meld into cozy perfection.

Pro tip: Give it a taste about 20 minutes in. Sometimes, I add an extra pinch of salt or chili powder if it needs a boost. And that’s it! Your one-pot wonder is ready to devour.

Tips for the Best One-Pot Beef and Sweet Potato Chili

After making this chili more times than I can count, I’ve picked up a few tricks to make it even better:

• Spice it your way: Love heat? Add a diced jalapeño with the onions or a pinch of cayenne. Prefer mild? Cut the chili powder to 1 tbsp; it’ll still be delicious.
• Deglaze like a pro: If bits stick to the pot after browning the beef, splash in a little broth and scrape with your spoon. Those browned bits = bonus flavor!
• Double (or triple!) the recipe: This chili freezes beautifully. Just cool completely before storing, it’ll be your future self’s favorite freezer meal.
• Let it rest: Like soups, chili tastes even better the next day. If you can wait 10 minutes off the heat before serving, the flavors deepen.

Little tweaks, big rewards, that’s my chili motto!

Variations for One-Pot Beef and Sweet Potato Chili

This chili is crazy adaptable, it’s become my blank canvas for whatever’s in my fridge! Swap the ground beef for turkey or chicken if you want something lighter (just add a splash of olive oil to compensate for less fat). Vegetarian? Skip the meat entirely and toss in an extra can of black beans or lentils. I’ve even used butternut squash when sweet potatoes were MIA. The spices and method stay the same, so you really can’t mess it up. Play around and make it yours!

Serving Suggestions

This chili shines all on its own, but a few simple sides make it even better. I love it with a wedge of warm cornbread for dipping, absolute perfection! Fresh avocado slices or a dollop of cool sour cream balance the heat beautifully. Sometimes I go wild and sprinkle on sharp cheddar or fresh cilantro, too. Comfort in a bowl, just like that!

Storage & Reheating

This chili keeps like a dream! Let it cool completely, then stash it in an airtight container in the fridge; it’ll stay fresh for up to 3 days. When hunger strikes again, reheat it gently on the stovetop with a splash of broth to loosen it up, or zap individual portions in the microwave (stirring halfway). Want to freeze it? It holds up beautifully for 3 months, just thaw overnight in the fridge before warming. Easy peasy!

Nutritional Information

Here’s the scoop on what’s in each hearty bowl (give or take, it’s an estimate, after all!): About 320 calories, with 22g protein to keep you full and 35g carbs (thanks to those sweet potatoes and beans). Plus, you’re getting a solid dose of fiber, vitamin A, and iron. Not bad for comfort food, right?

Frequently Asked Questions

I get questions about this chili all the time. Here are the ones that pop up most often:

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Share Your Experience

Made this chili? I’d love to hear how it turned out! Leave a comment below. Nothing makes me happier than seeing your cozy chili bowls. Happy cooking!

One-Pot Beef & Sweet Potato Chili

A hearty and flavorful chili made with ground beef, sweet potatoes, and a blend of spices. This one-pot meal is easy to prepare and perfect for a cozy dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chili

• 1 lb ground beef
• 1 onion diced
• 2 garlic cloves minced
• 2 sweet potatoes peeled and diced
• 1 can diced tomatoes 14.5 oz
• 1 can kidney beans 15 oz, drained and rinsed
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
2. Add the onion and garlic to the pot. Cook for 2-3 minutes until softened.
3. Stir in the sweet potatoes, diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and black pepper.
4. Pour in the beef broth and bring the mixture to a boil. Reduce heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Serve hot, optionally topped with shredded cheese, sour cream, or chopped cilantro.

Notes

For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper. Leftovers can be stored in the refrigerator for up to 3 days.