Warm, hearty, and bursting with flavor, this Beef and Sweet Potato Chili is the ultimate comfort food that fits perfectly into a healthy lifestyle. Made with simple, wholesome ingredients, it’s a quick one-pot meal that’s ideal for paleo eaters and anyone looking to eat clean without sacrificing taste. The natural sweetness of sweet potato pairs beautifully with savory beef and zesty spices for a satisfying bowl in under 30 minutes. Whether you’re meal prepping for the week or need dinner in a hurry, this chili is a must-try for busy schedules and bold appetites alike.
Ingredients
- 8 oz ground beef
- 1 small sweet potato, peeled and diced (about 1 cup)
- 1/2 cup diced onion
- 1 cup beef broth (paleo-friendly)
- 1/2 cup diced tomatoes (no added sugar)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced onion and sauté for 2–3 minutes until softened and translucent.
- Add the ground beef to the pan and cook, breaking it apart with a spoon, until browned and fully cooked, about 5–6 minutes.
- Stir in the chili powder and cumin, mixing well to coat the beef evenly with the spices.
- Add the diced sweet potato to the pan and stir to combine with the beef mixture.
- Pour in the beef broth and diced tomatoes. Stir and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan, and simmer for 20–25 minutes or until the sweet potato is tender and the flavors have blended.
- Remove the lid and simmer uncovered for an additional 5 minutes to thicken if desired. Taste and adjust seasoning as needed before serving.
Nutritional Information
Calories: 330
Protein (g): 22
Fat (g): 22
Carbohydrates (g): 13
Fiber (g): 2
Sugar (g): 4
Sodium (mg): 480
Storage Instructions
Leftover Beef and Sweet Potato Chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a sealed, freezer-safe container for up to 2 months. Be sure to cool the chili completely before storing to preserve quality and prevent condensation.
Reheating Instructions
To reheat, warm the chili on the stovetop over medium heat, stirring occasionally, until heated through—about 5–7 minutes. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. You can also reheat in the microwave in a microwave-safe bowl covered with a lid or damp paper towel. Heat in 1-minute intervals, stirring between each, until hot. Add a splash of broth or water if the chili thickens too much as it warms.
Modifications and Add-Ins
To boost both nutrition and flavor while keeping the dish paleo, consider adding chopped bell peppers or zucchini for more vitamins and fiber. A handful of spinach or kale stirred in near the end of cooking can increase the micronutrient content without overpowering the chili. To add more protein, try mixing in ground turkey or diced chicken along with the beef, or stir in a beaten egg at the end of cooking for a thicker, protein-rich texture. All of these additions align with paleo guidelines and can enhance the heartiness and nutritional profile of the dish.
