Why You’ll Love this Smoky Sweet Potato & Beef Chili
This chili is a symphony of flavors that’ll make your taste buds dance. I’m talking about smoky chipotle heat, savory beef, and sweet potatoes that melt in your mouth—a combination that’s simply irresistible.
What’s not to love? It’s made in an Instant Pot, saving you precious time without sacrificing flavor. The tender chunks of beef chuck mingle with ground beef for varied texture, while black beans add heartiness.
The best part? Those sweet potatoes balance the spicy chipotle perfectly. You can adjust the heat level by adding more or fewer chipotles.
And isn’t it satisfying when comfort food is this effortless?
What Ingredients are in Smoky Sweet Potato & Beef Chili?
To create this hearty, smoky chili that’ll warm you from the inside out, we’re combining tender beef with sweet potatoes and a kick of chipotle heat. The ingredient list might look long at first glance, but don’t let that intimidate you—most are pantry staples that work together to create layers of flavor.
The combination of two types of beef gives this chili amazing texture, while the sweet potatoes add a lovely contrast to the smoky heat.
- 1 lb beef chuck, cut into 1-inch cubes
- 1 lb ground beef
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 chipotle chiles in adobo, finely chopped
- 1 (15 ounce) can black beans
- 1 large sweet potato (or 4 small ones)
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 cups water
When shopping for this recipe, the quality of your beef matters. I prefer chuck that’s well-marbled for maximum flavor.
And about those chipotles—they’re smoke-dried jalapeños canned in a tangy, slightly sweet adobo sauce. You can adjust the amount depending on your heat preference. Most grocery stores carry them in the Mexican food section.
Don’t toss the leftover chipotles, by the way—they freeze beautifully in small portions for future recipes.
As for the sweet potatoes, orange varieties work best here, with their vibrant color and natural sweetness.
How to Make this Smoky Sweet Potato & Beef Chili
This chili comes together beautifully in an Instant Pot, making it perfect for busy weeknights when you want something hearty without hovering over the stove. To start, set your Instant Pot to sauté mode and add 2 teaspoons of vegetable oil along with your chopped onion and 2 minced garlic cloves. Let them soften and become fragrant—this creates the aromatic foundation for our chili.
Once they’re soft and translucent, it’s time to add both the 1 lb of cubed beef chuck and 1 lb of ground beef. Brown the meat thoroughly, which should take about 10 minutes. This browning step is non-negotiable, trust me—it develops deep, rich flavor that makes all the difference.
Next comes the liquid component. Pour in 2 cups of water to deglaze the pot, scraping up all those flavorful brown bits from the bottom. Then turn off the Instant Pot and stir in almost everything else: 2 finely chopped chipotle chiles in adobo, 2 tablespoons each of chili powder and cumin, 1 teaspoon each of dried oregano, paprika, and salt, 3 tablespoons of tomato paste, and both cans of tomato products (15 ounces each of crushed tomatoes and tomato sauce). While an Instant Pot works well, a traditional wok cooking system can also create amazing depth of flavor in this chili recipe.
Notice we’re holding back the sweet potato and black beans—they’ll go in later so they don’t overcook and turn to mush. Seal the pot and cook on high pressure for 20 minutes, followed by a 5-minute natural release.
For the final stage, open the pot and add your large sweet potato (peeled and cubed, naturally) and the drained, rinsed 15-ounce can of black beans. Once cooked, you can use a premium salad spinner to drain any excess liquid if your chili turned out too watery. Close it back up and cook on high pressure for another 10 minutes.
This time, do a quick release of pressure—we want those sweet potatoes tender but not falling apart. Give everything a good stir, taste and adjust the salt if needed, and voilà! Serve your smoky, sweet-and-spicy creation with your favorite chili toppings—maybe some sour cream to cool the heat, fresh cilantro for brightness, or a handful of shredded cheese melting on top. Could there be a more perfect dinner for a chilly evening?
Smoky Sweet Potato & Beef Chili Substitutions and Variations
While the core recipe for this Smoky Sweet Potato & Beef Chili delivers incredible depth of flavor, you can easily adapt it to suit your dietary preferences or whatever you happen to have in your pantry.
Don’t have chipotles in adobo? Smoked paprika makes a great substitute for that smoky kick.
You can swap ground turkey or chicken for the beef, or go vegetarian with extra beans and mushrooms. Black beans feeling a bit basic? Try kidney or pinto beans instead.
And those sweet potatoes—they’re non-negotiable for me, but butternut squash works beautifully too.
Need it spicier? Add a diced jalapeño.
What to Serve with Smoky Sweet Potato & Beef Chili
Every great chili deserves equally spectacular sidekicks to round out the meal.
I’ve found that cornbread, still warm from the oven, is practically mandatory—something about that sweet, crumbly texture against smoky beef and sweet potato creates magic.
A simple green salad with lime vinaigrette cuts through the richness, while pickled red onions add that zippy brightness we all crave.
Can’t forget the toppings bar: sour cream, shredded cheese, diced avocado, cilantro, and lime wedges. These little extras turn an everyday bowl into something guests rave about for weeks.
Trust me, it’s these accompaniments that elevate good chili to unforgettable.
Final Thoughts
Great sides make chili shine, but the real heart of this dish lies in its beautiful balance of flavors. The smoky chipotle, hearty beef, and sweet potatoes create a symphony that’s both comforting and complex.
I’m particularly drawn to how the Instant Pot transforms tough chuck into melt-in-your-mouth morsels while those sweet potatoes maintain their integrity, never turning to mush.
It’s truly the perfect make-ahead meal—actually tastes better the next day, can you believe it?
For an alternative comfort food option when you’re feeling under the weather, a simple chicken noodle soup with vegetables and egg noodles provides similar warming satisfaction. Just like that classic remedy, you can create a flavorful broth by simmering chicken with garlic, salt and pepper before adding your vegetables.
This recipe isn’t just food; it’s an experience that brings people together. Warm, satisfying, and endlessly customizable. What more could you want?
