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In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat and set the beef aside.

Add olive oil to the same pot. Reduce heat to medium. Add the chopped yellow onion and celery. Sauté for 5-7 minutes, until softened.

Stir in the minced garlic and diced sweet potatoes. Cook for another 2-3 minutes, stirring occasionally, until fragrant.

Add the chili powder, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well to coat the vegetables and cook for 1 minute, allowing the spices to become fragrant.

Return the browned ground beef to the pot. Stir in the undrained can of diced tomatoes with green chilies, the rinsed and drained great northern beans, the undrained chili beans, the rinsed and drained red beans, and the beef broth.

Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.

Taste and adjust seasonings as needed. Ladle the hot chili stew into bowls and top with shredded cheddar cheese before serving.


In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat and set the beef aside.

Add olive oil to the same pot. Reduce heat to medium. Add the chopped yellow onion and celery. Sauté for 5-7 minutes, until softened.

Stir in the minced garlic and diced sweet potatoes. Cook for another 2-3 minutes, stirring occasionally, until fragrant.

Add the chili powder, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well to coat the vegetables and cook for 1 minute, allowing the spices to become fragrant.

Return the browned ground beef to the pot. Stir in the undrained can of diced tomatoes with green chilies, the rinsed and drained great northern beans, the undrained chili beans, the rinsed and drained red beans, and the beef broth.

Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.

Taste and adjust seasonings as needed. Ladle the hot chili stew into bowls and top with shredded cheddar cheese before serving.
