By Back to school. Luc: junior year, driving himself now, which means my morning routine lost its primary responsibility and my worry gained a new dimension. Colette: eighth grade, last year of middle school. Rémy: fifth grade, which means he's the oldest kid in the building, which means everyone knows him, which means his teacher sent a note home that said, "Rémy is a natural leader with a very strong voice," and by "strong" she means "loud" and by "leader" she means "instigator" and Rémy accepted both interpretations with pride.
Made the first gumbo of fall. Dark roux. The anchor. The constant. The dish that says: summer is done, the rhythm is back, the stove is the center of the house and the roux is the center of the stove and the family is the center of everything. Welcome back to the season of stirring.
The gumbo is the anchor—that’s non-negotiable—but a fall table needs more than one pot that can hold its ground, and this Beefy Sweet Potato Chili is exactly that. It has the same deep, slow energy: something simmering, something that asks the whole house to slow down and gather. Remémy may be the loudest kid in fifth grade, but even he goes quiet when this hits the bowl.
Beefy Sweet Potato Chili
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 6
Ingredients
- 1 1/2 lbs ground beef (85% lean)
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Brown the beef. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 6–8 minutes. Drain excess fat and set beef aside.
- Sauté the aromatics. In the same pot over medium heat, add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
- Build the base. Return the browned beef to the pot. Add the sweet potatoes, diced tomatoes (with their juices), black beans, kidney beans, and beef broth. Stir to combine.
- Season and simmer. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until sweet potatoes are fork-tender and chili has thickened.
- Taste and adjust. Taste for seasoning and add more salt, pepper, or chili powder as needed. Serve hot, with shredded cheddar, sour cream, or cornbread alongside.
Nutrition (per serving)
Calories: 390 | Protein: 28g | Fat: 13g | Carbs: 39g | Fiber: 9g | Sodium: 630mg