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Sweet Potato & Beef Chili
with avocado and tortilla chips

Active: 20 min Total: 35 min

I could not get enough of this soup. Scooping up heaping bites of sweet potato, avocado, beef (or beans) with tortilla chips made this ultra comforting. This doesn't seem like much of a Thanksgiving recovery meal, but I promise you it's hearty without the heaviness.

Ingredients

Servings:
4
Metric
Sweet Potato & Beef Chili:
  • Lean ground beef - 1 lb
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic - 3 cloves, minced
  • Red onion - 1, diced
  • Sweet potatoes - 1 1/4 lb, peeled & cubed
  • Coriander - 2 tsp
  • Cumin - 1 1/2 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Cooking oil - 1 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can, drained
  • Chicken stock - 2 1/4 cups
  • Avocados - 1 to 2, cubed
  • Cilantro - small handful, chopped
  • Lime - 1/2, juice of
  • Hot sauce (opt) - for serving
  • Sour cream - for serving on top of chili
  • Tortilla chips - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Ground beef - Season with salt and pepper. (Can be done 1 day ahead)
  2. Garlic / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Spices - Mix together coriander, cumin, paprika, and chili powder in a bowl. (Can be done up to 5 days ahead)

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Make

  1. Heat a >5 quart Dutch oven over medium-high heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add onions with a generous dash of salt. Saute until softened, ~3 minutes.
  2. Next add in ground beef with half the spices and diced tomatoes. Brown and break up with a wooden spoon, 3 to 5 minutes. If there is a lot of grease, drain from the pot.
  3. Add in sweet potatoes, chicken stock, and remainder of spices. Cover and bring to a boil. Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened.
  4. While soup is cooking, cube avocados and chop cilantro.
  5. Turn off heat and add in a squeeze of lime juice. Season to taste with salt, pepper, hot sauce, or any of the spices. Top soup with avocado, cilantro, and sour cream. Scoop chili with tortilla chips.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
Gluten-free (2)
Paleo (5)
Vegetarian (11)

29 reviews

SO GOOD! Used ground beef instead and was great. 4 servings is really 4 servings.

By: Jenna
Posted: Feb 11, 2016
Diet: Paleo
0 Helpful

Took others' advice and reduced the chicken stock (to 1 cup) and increased the spices. Added some cayenne and red pepper flakes, too. Amazing! Didn't need sour cream but really enjoyed it with the chips.

By: Sundi
Posted: Feb 28, 2015
Diet: Original
0 Helpful

Made with butternut squash! Needed more seasoning.

By: Hadley
Posted: Jan 24, 2015
Diet: Original
0 Helpful

We used Greek yogurt mixed with salsa verde in place of sour cream. And lots of avocado...

By: Kirsten
Posted: Dec 09, 2014
Diet: Vegetarian
0 Helpful

recommended 11/14

By: Barbara
Posted: Dec 01, 2014
Diet: Original
0 Helpful

It was a hit with kids and adults alike, and easy to make! I used 1 cup of chicken stock and doubled the spices.

By: Natalie
Posted: Nov 12, 2014
Diet: Original
0 Helpful