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sweet potato cowboy chili

Sweet Potato Cowboy Chili with Smoky Paprika

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 1 pound ground beef
  • 2 medium sweet potatoes peeled and cubed
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can diced tomatoes 15 ounces
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic, sautéing until the onion is translucent.
  • Stir in the ground beef, cooking until browned and crumbled.
  • Add the cubed sweet potatoes to the pot, stirring to combine.
  • Mix in the smoked paprika, ground cumin, chili powder, salt, and black pepper.
  • Pour in the diced tomatoes, kidney beans, beef broth, and tomato paste.
  • Stir the mixture well and bring to a boil.
  • Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  • Remove the pot from heat and let the chili rest for 10 minutes.
  • Garnish with chopped cilantro before serving.

Notes

For a spicier kick, add a chopped jalapeño or a dash of cayenne pepper. You can also make this chili vegetarian by substituting the ground beef with an extra can of beans or using a plant-based meat alternative. Serve with crusty bread or over rice for a heartier meal.
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