This extra flavorful Sweet Potato Chili recipe is a game-changer for those nights when you need dinner on the table in a jiffy. Serve alongside all your favorite toppings and you’ve got yourself a SOUP-ER meal.
I posted my first Sweet Potato Chili recipe on the blog in 2016. It’s made on the stovetop and has been a staple in our weeknight dinner rotation ever since. I absolutely love incorporating sweet potatoes into traditional recipes (like my Grain Free Vegetable Lasagna)… they’re so versatile!
I’ve recently added an Instant Pot to my kitchen collection while developing a recipe for That’s Tasty. I must admit, it’s a pretty awesome appliance. While I still appreciate my slow cooker (and always will), our pressure cooker has saved my butt a few times when dinner plans have slipped my mind.
- 6 slices of Bacon, chopped
- 1 Sweet Onion, sliced
- 1 lb. Ground Beef
- 2 cloves Garlic, minced
- 2 Sweet Potatoes, peeled & chopped into small cubes
- 1 can Black Beans in seasoned sauce
- 1 can Fire Roasted Diced Tomatoes (14.5 oz)
- 2 Bell Peppers, diced
- 1 can Diced Green Chilies (4.5 oz)
- 1 cup Chicken Broth
- 2 tbsp. Ground Cumin
- 1 tbsp. Chili Powder
- S+P to taste
- Set the Instant Pot to Sauté. Add chopped bacon and sauté until browned, about 5 minutes. Using a slotted spoon, remove the bacon.
- Add sliced onions and sauté in bacon fat until softened. Add garlic and ground beef and continue to sauté for a few minutes to brown the meat. No need to cook all the way through, the meat will finish cooking when you turn on the pressure setting. Drain excess fat, if needed.
- Add sweet potatoes, black beans, diced tomatoes, bell peppers, green chilies, chicken broth, and spices. Stir to combine.
- Set the Instant Pot to 12 minutes on high pressure. Once finished, turn the vent to allow pressure to release for at least 5 minutes.
- Carefully remove top and serve with desired toppings.
- A few toppings you might like to add to this recipe include: fresh cilantro, sliced radishes, avocado, fresh jalapenos, sour cream or plain greek yogurt, hot sauce and diced green onions.
- If you’d like to make this Whole30 friendly, skip the black beans and add an extra pound of beef (this step alone makes this dish Keto friendly as well). You can also substitute the canned roasted tomatoes for fresh and use a compliant green salsa in place of the green chilies.
- I love serving this with a big piece of cornbread to sop up all the juices leftover in the bowl. Chili and cornbread are the perfect pair.
- Leftovers freeze beautifully. Just make sure to allow the chili to cool to room temperature before freezing.
- Grab the stovetop version here.
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