There’s nothing quite like a big, hearty pot of chili to cozy up with on a chilly evening — especially one that’s just a little bit sweet, smoky, and so dang good. My Smoky Maple Sweet Potato Chili is exactly that: a blend of tender sweet potatoes, savory ground beef, crispy bacon, and just the right amount of spices to keep your taste buds happy. And, yes, it’s completely bean-free — because as my native Texan husband likes to remind me, “Real chili doesn’t have beans.” I’ve learned to take his chili wisdom seriously, and now this recipe is a perfect balance of Texas tradition with a little twist that makes it unique.

One of the things I love about this chili is how simple it is to make, even on a busy weeknight. All you need is a large Dutch oven or heavy-bottomed pot, a cutting board, a sharp knife, and some measuring spoons. The equipment is straightforward, but the flavors that come out of it feel anything but basic. Browning the bacon and beef first builds a deep, rich base, while the spices — smoked paprika, cumin, and a hint of cinnamon — create warmth and depth. Maple syrup adds just the right touch of sweetness that complements the earthy sweetness of the sweet potatoes.

Why You’ll Love This Sweet Potato Chili Recipe

This chili is perfect for family dinners, meal prep, or even freezing for a quick weekday meal. It’s hearty enough to satisfy hungry appetites, but the sweet potatoes give it a bright, comforting twist that sets it apart from your usual bowl of chili. So grab your Dutch oven, dice those sweet potatoes, and let’s make a chili that even a Texan can’t argue with — bean-free, flavorful, and downright cozy.

Ingredients

Ground Beef: The Main Protein in this chili. You could also easily use any other ground meat! I like 80/20 for this recipe.
Thick Cut Bacon: I lovvveee the addition of bacon to this recipe. It adds some salty to the sweat from the maple syrup.
Yellow Onion, Peppers, and Garlic: Using a yellow pepper (like pictured) brings some really great color with the sweet potatoes! But red or orange will work, too.
Sweet potatoes: The star of the show.
Crushed Tomatoes, diced tomatoes, and tomato paste: Not a chili without them.
Beef bone broth: You could definitely use regular beef broth here, but I love the additional nutrients that bone broth adds to this chili.
Maple syrup: This gives a sweetness to balance out all of the acidity of the tomatoes, and a beautiful, complementary maple flavor.
Spices: All of the spices (including the smoked paprika!) give the chili a great flavor.
Lime Juice: A bit of freshness

How to make this Smoky Maple Sweet Potato Chili:

In a large dutch oven, cook up that diced bacon. Make sure to leave the grease in the pot. Set aside the bacon for now, and add in your ground beef! We pretty much always use 80/20, but 85/15 or even 90/10 would be fine.
Add your onions, bell pepper, and garlic, and cook 4-5 minutes until softened.
Mix in all of your spices and the tomato paste, and cook until fragrant. It will be about one minute.
Add the rest of your tomatoes, the sweet potatoes, maple syrup, bacon, and beef broth. Let that simmer 25-30 minutes stirring occasionally. Make sure your sweet potatoes are softened, and feel free to add more broth if you need to get the consistancy that you want.
Stir in your lime juice, take a taste, and adjust the flavors for your liking. More salt for depth, maple syrup for sweetness, and chili powder for heat. Top with sour cream/greek yogurt, cheese, more bacon, fresh cilantro, or crushed tortilla chips!

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How to store this recipe:

Store in the fridge for up to 4 days, and this makes a great freezer meal! We prepped it for postpartum in smaller servings and it was the perfect, cozy meal to pull out and re-heat.

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Smoky Maple Sweet Potato Chili

Cozy, smoky, and a little sweet, this Texas-style Sweet Potato Chili is packed with tender sweet potatoes, savory ground beef, and crispy bacon — all without a single bean. A touch of maple syrup balances the smoky spices, and a squeeze of fresh lime brightens every bite. Perfect for weeknight dinners, meal prep, or freezing for later, this chili is hearty, comforting, and totally Texas-approved.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size 8

Ingredients

1 lb ground beef
4 pieces thick-cut bacon, chopped
1 large yellow onion,diced
4 cloves garlic, minced
3 large sweet potatoes, peeled & diced
1 bell pepper, diced
1 28 oz can of crushed tomatoes
1 14 oz can of diced tomatoes
1-1.5 cups beef bone broth (beef broth works, too!)
3 tbsp maple syrup
1 tbsp tomato paste
2 tsp smoked paprika
1.5 tsp chili powder
1 tsp cumin
1/2 tsp salt, more to taste
1/2 tsp black pepper
juice of 1/2 of a lime

Instructions

In a large Dutch oven, cook chopped bacon until crispy. Remove and set aside. Leave the rendered fat in the pot.
Add ground beef to the pot. Cook until browned, seasoning lightly with salt and pepper. Drain excess grease if needed.
Add onion, bell pepper, and garlic. Cook 4–5 minutes until softened.
Stir in smoked paprika, chili powder, cumin, cinnamon, and tomato paste. Cook for 1 minute until fragrant.
Mix in sweet potatoes, crushed tomatoes, diced tomatoes, maple syrup, bacon, and 1 cup beef broth.
Cover and simmer 25–30 minutes, stirring occasionally, until sweet potatoes are tender. Add more broth if needed to reach your desired consistency.
Stir in lime juice and adjust seasoning: more salt for depth, maple syrup for sweetness, or chili powder for extra heat.
Top with shredded cheddar, sour cream or Greek yogurt, fresh cilantro, or crushed tortilla chips.