Beef Sweet Potato Chili
Chili is one of the easiest things to batch cook, since it mostly just needs time on the stove to come together. Sweet potatoes add natural sweetness here that balances out the beef and kidney beans.
Sweet potatoes bring a natural sweetness to this chili that plays well against the kidney beans and tomatoes, rounding out flavors that can otherwise taste flat in a basic beef chili. It's heartier than a lot of my other beef recipes, thanks to all that fiber from the beans and potatoes.
Chili is one of those meals that actually improves after a day or two in the fridge, since the spices have more time to work into the beef and sweet potatoes. Kidney beans add staying power here, so this bowl keeps me full well past lunch.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the chili cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. Kidney beans and sweet potato make this filling enough to count as a full dinner, not just a side.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Sweet Potato Chili
YIELD
10 portions
ESTIMATED NUTRITION
470 calories • 42g protein • 35g carbs • 18g fat per portion
What I really like about this recipe is that it turns familiar flavors into a dependable lunch that still tastes bright after a few days in the refrigerator.
Ingredients
• 3 3/4 lb lean ground beef
• 5 sweet potatoes, diced
• 2 1/2 can kidney beans
• 2 1/2 can diced tomatoes
• 2 1/2 cup beef broth
• 2 1/2 onion
• 5 tbsp chili powder
• 2 1/2 tsp cumin
Directions
1. Brown beef and onion.
2. Add remaining ingredients and simmer 25–30 minutes until potatoes are tender.
3. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
