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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 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.

Notes