Why I Love This Recipe

This Sweet Potato Chili Skillet is one of those dinners I come back to all fall and winter long. It cooks in one pan, it’s packed with protein, and it’s hearty enough to keep everyone full. The sweet potatoes become perfectly tender as they simmer with seasoned ground beef, fire-roasted tomatoes, beans, corn, and warm spices. My favorite part is adding a layer of sharp cheddar right before serving. It melts into the chili and makes every bite extra cozy and comforting.

Enjoying The Leftovers

This chili tastes even better the next day after the flavors have had time to develop. Enjoy leftovers on their own, spooned over baked potatoes, served with tortilla chips, or wrapped in a warm tortilla for an easy lunch.

Storing:

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Reheating:

Warm the chili in a saucepan over medium-low heat or microwave individual portions until heated through. Add a splash of broth if it thickens too much, then top with fresh cheese, sour cream, cilantro, or green onions before serving.

A close up shot of a pan with sweet potato chili in it topped with fresh avocado, sour cream, chopped onions and Jalapeño slices.
No ratings yet

Sweet Potato Chili Skillet

This Sweet Potato Chili Skillet is a cozy one-pan dinner made with lean ground beef, sweet potatoes, beans, corn, fire-roasted tomatoes, and melted cheddar cheese. It's an easy, high-protein chili recipe that's perfect for meal prep, chilly nights, and busy weeknight dinners.
Print Pin Watch Video
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 1 red bell pepper, finely diced
  • 1/2 small red onion, finely diced
  • 3 cloves garlic, minced
  • 1, 15 oz can crushed fire-roasted tomatoes
  • 1 medium sweet potato, peeled & cut into 1 in cubes
  • 1 can kidney beans, drained & rinsed
  • 1 cup of corn, canned
  • 1 tbsp tomato paste
  • 1 1/2 cups beef stock
  • 8 oz block sharp cheddar cheese, freshly shredded
Seasoning
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 1 tsp pepper
US – M

Instructions

  • Preheat a large oven-safe sauté pan over medium heat. Add the avocado oil, red onion, and bell pepper. Sauté for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
  • In a small bowl, combine all the seasonings and set aside.
  • Add the ground beef to the pan along with half of the seasoning mixture. Cook for 7-10 minutes, breaking it apart with a spatula, until browned and fully cooked.
  • Stir in the corn, beans, crushed tomatoes, tomato paste, and beef stock. Mix until the tomato paste is fully incorporated. Add the sweet potatoes and the remaining seasoning, then stir well.
  • Bring to a simmer, cover with a lid, and reduce the heat to low. Simmer for 10-13 minutes, or until the sweet potatoes are tender.
  • Remove the lid and sprinkle the shredded cheese evenly over the top. Transfer the pan to the oven and broil for 2-3 minutes, until the cheese is melted and beginning to crisp.
  • Add your favorite toppings and enjoy!

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 438kcal | Carbohydrates: 33g | Protein: 33g | Fat: 20g | Fiber: 8g