Cheesy Sweet Potato Skillet Chili - (Free Recipe below)

(No reviews yet) Write a Review
Swetpotchchil - Reicpes
1.00 LBS
Calculated at Checkout
Adding to cart… The item has been added

Cheesy Sweet Potato “Skillet Chili” with Lean Ground Beef, Red Bell Peppers, Tomatoes and Red Beans, with Sharp Cheddar and Green Onions

(Serves about 4)


• Olive oil
1 pound lean ground beef
• Salt
• Black pepper
1 teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon paprika
1 red onion, diced
2 small red bell peppers, cored, seeded and diced
3 cloves garlic, pressed through garlic press
1tablespoon tomato paste
1 extra-large sweet potato (or 2 small), peeled and diced into medium-small cubes
1 (28 ounce) can diced tomatoes, drained of juice
1 cup beef (or chicken) stock, warm
1 (15 ounce) can kidney beans, drained and rinsed
1 tablespoon chopped fresh cilantro
4 green onions, chopped, divided use
1 cup shredded sharp cheddar cheese, divided use
• Sour cream, as optional garnish


-Place a large, non-stick heavy-bottom pan over medium-high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2-3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

-Next, add in the diced onion and red bell peppers, and saute those together with the ground beef for about 3-4 minutes; add in the garlic and stir to incorporate, and once that becomes aromatic, add in the tomato paste and stir, and cook the mixture for a minute or two.

-Next, add in the diced sweet potato and the diced tomatoes, plus the chicken stock, and stir to combine; then, add in the kidney beans and gently fold those in; cover the pan and gently simmer the chili on low for about 20-22 minutes, or until the sweet potato cubes are tender, stirring occasionally; turn off the heat.

-To finish the chili, fold in the chopped cilantro, about half of the chopped green onions, and about half of the cheddar cheese; serve the chili in bowls topped with a sprinkle of the remaining cheddar cheese, and sour cream, if desired.

(This is delicious with a side of cornbread or corn chips, as well.)