Beef and Sweet Potato Chili

This Beef and Sweet Potato Chili is a hearty, creamy chili made in the Instant Pot featuring ground beef, three varieties of beans, and a surprising addition of sweet potato.

Reader Dan Says: “Great recipe! The family isn’t feeling so well and this was perfect. Uses ingredient we generally have on hand, Super easy to make, and it’s a great comfort dish. Thanks for posting this!” ★★★★★

This recipe came about because I wanted to make a beef chili and I had extra sweet potatoes from these flautas. Since my daughter won’t eat sweet potatoes if she sees them, I decided to mash them once the chili was done. I love the slight sweetness it brings and it’s so creamy!

I do tell my kids when I’m hiding a vegetable, and they see me cooking. My daughter doesn’t mind when the vegetable is mashed, she just refuses to try it when it’s whole. Do what works for your family 🙂

Ingredients Needed

These ingredients needed are simple. I decided not to use any diced onions or garlic in this recipe, but you can add them in while sautéing the beef. The flavor was still great with the chili seasoning blend.

• Ground Beef– You can substitute with ground turkey, chicken, or make it meatless by using a plant based ground.
• Canned Beans– I used a 3 bean blend which has Pinto, Black, and Kidney beans. You can substitute any type of bean that you prefer.
• Tomato Sauce– The tomato sauce gives a richer flavor that just using broth or water.
• Beef Bouillon– You can use the powder or paste kind. If you don’t have any on hand, then add extra salt.
• Chili Seasoning– I used 2 tablespoons of a chili spice blend. To make your own use: 2 tsp Chili Powder, 1 tsp Cumin, 1 tsp Onion Powder, and 1 tsp Garlic Powder.
• Sweet Potato– leave the Sweet potato in large chunks so it’s easier to mash at the end. You can substitute with butternut squash or with canned sweet potatoes or puree.

How to Serve and Store

Once the chili is done, carefully release the pressure and allow it to cool for a few minutes. Open the lid and use a potato masher to gently mash up the sweet potatoes. Give it a good stir to incorporate everything together.

I like to serve chili with lots of toppings and corn or tortilla chips. My kids like shredded Mexican cheese blend and a dollop of sour cream. I like mine with hot sauce, pickled jalapenos, diced avocado, and green onions.

This Beef and Sweet Potato chili taste great over rice, egg noodles, or I’ve even used it on hot dogs. This is the meal I make every Halloween before my kids go trick or treating.

The chili can be stored in the fridge for up to 5 days or store in a freezer safe container or bag for up to 2 months. Frozen chili can be thawed overnight in the fridge and reheat in a pot on the stove. Store any extra toppings separately and add them on just before serving.

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