clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
instant pot sweet potato and beef chili served in a white bowl

Sweet Potato Beef Chili (Instant Pot or Stovetop)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

This recipe for Sweet Potato Beef Chili is a tasty and nourishing dinner that you can throw together in a short amount of time. You can serve it right out of the pot, and then use the leftovers for lunch or dinner the next day. This homemade chili can be made easily in the Instant Pot or on the stovetop.

  • Total Time: 35 minutes
  • Yield: 8 1x


Units Scale
  • 1 tablespoon cooking oil
  • 2 garlic cloves, minced
  • 2 onions, chopped
  • 2 pounds lean ground beef
  • 4 cups low-sodium beef or vegetable broth
  • 4 large sweet potatoes, peeled and chopped (about 1 1/2 pounds)
  • 1 15ounce can pinto beans, rinsed and drained
  • 1/4 cup tomato paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt


  1. Press the Sauté button on the Instant Pot and pour in the cooking oil. Let the oil heat up for a few minutes.
  2. Add the garlic and onion and let them cook for a couple of minutes so they start to soften.
  3. Add the ground beef and use a spatula or wooden spoon to break up the meat. Cook for 3 minutes.
  4. Add the broth, sweet potatoes, beans, tomato paste, chili powder, ground cumin, and salt.
  5. Lock on the lid and set the time to 8 minutes on high pressure.
  6. When the cooking time is complete, let the pressure come down naturally for about 5 minutes, and then use the quick-release to get rid of the remaining pressure.
  7. Carefully remove the lid, stir, and serve hot.


  1. Stovetop instructions: sauté the garlic and onion in the oil for a few minutes in a large stockpot over medium heat. Add the ground beef and use a spatula to break it up as it start to cook. Then, add the broth, sweet potatoes, pinto beans, tomato paste, chili powder, cumin, and salt. Bring to a boil, reduce the heat, and cover the pot with a lid. Simmer for 25-30 minutes, or until the sweet potato chunks are fork tender. Serve hot.
  2. Feel free to use your favorite protein in this recipe. I used ground beef, but you can use ground chicken, pork, or turkey.
  3. To make this recipe Whole30 or paleo friendly, just leave out the beans.
  4. To make this recipe vegetarian, use three cans of beans and leave out the meat.
  5. Store any leftovers in the fridge for up to 4 days. Reheat before serving.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main Dish
  • Method: Instant Pot or Stovetop
  • Cuisine: American
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 319
  • Sugar: 2 g
  • Sodium: 307.8 mg
  • Fat: 16.4 g
  • Saturated Fat: 6.3 g
  • Carbohydrates: 17 g
  • Fiber: 3.7 g
  • Protein: 25.2 g
  • Cholesterol: 69.8 mg