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Winter beef chili with sweet potatoes and russet potatoes in white serving bowl with toppings

Cozy Winter Potato and Beef Chili with Sweet Potatoes

Soul-warming winter chili combining ground beef, russet potatoes, and sweet potatoes in richly spiced tomato broth. Perfect protein-packed side dish for holiday gatherings and cold-weather comfort.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds lean ground beef 90% lean
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 3 medium russet potatoes peeled and cut into ½-inch cubes
  • 2 large sweet potatoes peeled and cut into ½-inch cubes
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 can 15 oz black beans, rinsed and drained
  • 2½ cups beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • Optional toppings: shredded cheddar cheese sour cream, avocado, cilantro, green onions

Equipment

  • Large Dutch oven or stockpot, Sharp knife, Cutting board, Wooden spoon, Measuring cups and spoons

Method
 

  1. Heat olive oil in large Dutch oven over medium-high heat until shimmering.
  2. Add ground beef and cook for 6-8 minutes, breaking into small pieces with wooden spoon until browned. Drain excess fat if needed.
  3. Stir in diced onion, bell pepper, and garlic. Sauté for 4-5 minutes until vegetables soften and onions become translucent.
  4. Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 30 seconds, stirring constantly until fragrant.
  5. Pour in crushed tomatoes, tomato sauce, beef broth, and add black beans. Stir to combine thoroughly.
  6. Add cubed russet potatoes and sweet potatoes. Stir well and bring mixture to a boil.
  7. Reduce heat to medium-low, cover pot, and simmer for 35-40 minutes, stirring occasionally, until both types of potatoes are fork-tender.
  8. Check consistency and adjust by adding more broth if too thick, or simmer uncovered for 5-10 minutes if too thin.
  9. Taste and adjust seasonings as needed. Remove from heat and let rest 5 minutes.
  10. Serve hot with desired toppings such as cheese, sour cream, avocado, cilantro, or green onions.

Notes

Chili thickens as it cools. Add extra broth when reheating. Store in airtight container in refrigerator for up to 3 days or freeze for up to 3 months. For slow cooker: Brown beef first, then add all ingredients and cook on LOW 6-7 hours or HIGH 3-4 hours. Vegetarian option: Omit beef and add extra can of beans plus diced mushrooms.
Calories: 372
Protein: 26g