Whether it’s a brisk day or it’s time for the big game, a hearty bowl of chili is always a game winner for everyone. Hold-the-Beans Chili is user-friendly (if you get what we mean, haha) and a meal you will have on repeat for all of your cold weather gatherings. The way it’s packed with grass-fed ground beef, surprisingly sweet potatoes, delicious corn, fire-roasted tomatoes, and a great bundle of spices makes this chili one to toot your horn about! Loaded with all the tummy-filling, heart-warming goodness of a great dish, you won’t miss a thing with this Hold-the-Beans Chili. Don’t be alarmed! We just had to spill the beans about just how fantastic this nothing-to-miss-here chili really is! Let it fly and tell everyone you know!
Ingredients
For the chili:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 1 pound grass-fed ground beef
- 1 medium sweet potato, peeled and diced
- 1 1/2 cups corn, frozen
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth or beef broth
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 2 teaspoons sea salt, plus more, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, plus more, to taste
- 1/2 teaspoon ground cinnamon
Optional toppings:
- cheddar cheese, to taste, shredded
- avocado, to taste, sliced
- sour cream or Greek yogurt, to taste
- fresh cilantro, to taste, chopped
Directions
Step 1 –Heat the oil a large pot or Dutch oven over medium-high heat.
Step 2 –Add the onion, the bell pepper, and the garlic to the pot and cook, stirring frequently, until they are tender, about 5-7 minutes.
Step 3 –Add the ground beef to the onion mixture and cook, while crumbling the beef, until the meat is no longer pink, about 8 minutes.
Step 4 –Add the sweet potato, the corn, the crushed tomatoes and their juices, the diced tomatoes and their juices, the broth, the chili powder, the smoked paprika, the cumin, 2 teaspoons of the salt, the oregano, 1/2 teaspoon of the pepper, and the cinnamon to the beef mixture and stir to combine.
Step 5 –Adjust the heat to high and bring the chili to a boil.
Step 6 –Reduce the heat to a simmer and cook the chili, stirring occasionally, until the sweet potatoes are fork-tender, about 30-35 minutes.
Step 7 –Season the chili with the extra salt and the extra pepper, as needed.
Step 8 –Serve the chili warm, topped with the cheese, the avocado, the sour cream, and the cilantro.
