Chili Sweet Potato Fries
Crispy roasted sweet potato fries topped with a smoky, hearty chipotle chili made with ground beef, black beans, and corn. A crowd-pleasing comfort meal that’s secretly packed with nutrition and perfect for weeknights or entertaining.
Ingredients
- For the Sweet Potato Fries:
- Sweet potatoes or yams – 4 large scrubbed and cut into ½-inch fries
- Olive or avocado oil – 2 tbsp
- Garlic powder – 1 tsp
- Black pepper – to taste
- For the Chili:
- Lean ground beef – 1 lb or ground turkey
- White or yellow onion – 1 medium diced
- Fresh garlic cloves – 2-3 minced
- Chipotle peppers in adobo – ¼ cup finely chopped
- Frozen corn – 1 cup or fresh corn
- Chili powder – 1 tsp
- Ground cumin – 1 tsp
- Dried oregano – 1 tsp Mexican oregano preferred
- Paprika – 1 tsp sweet or smoked
- Diced tomatoes – 15 oz can with juice
- Black beans – 15 oz can drained and rinsed
- Sea salt – to taste
- Optional Toppings:
- Avocado diced
- Sour cream or Greek yogurt
- Shredded cheese
- Cherry tomatoes halved
- Red onion diced
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Fries:
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Toss sweet potato fries with oil, garlic powder, and black pepper in a large bowl until evenly coated.
- Bake the Fries:
- Spread fries in a single layer on baking sheets without overcrowding.
- Bake for 20–25 minutes, flipping halfway through, until golden and caramelized.
- Make the Chili:
- While fries bake, heat a large skillet over medium heat.
- Add ground beef, onion, and garlic. Cook 6–7 minutes, breaking up meat as it browns.
- Season the Chili:
- Add chipotle peppers, corn, chili powder, cumin, oregano, paprika, diced tomatoes (with juice), and black beans.
- Stir to combine. Cover, reduce heat to low, and simmer for 20 minutes. Adjust salt to taste.
- Assemble the Dish:
- Taste chili and season if needed. Once fries are done, sprinkle lightly with sea salt.
- Top hot fries with chili and your favorite toppings. Serve immediately.
Notes
Make Ahead: Chili can be made 1–2 days in advance. Sweet potatoes can be cut earlier and stored in water.
Vegetarian Option: Substitute beef with extra beans, mushrooms, or crumbled tempeh.
Spice Level: Adjust heat by varying chipotle quantity or adding jalapeños.
Reheating: Store fries and chili separately. Reheat fries in the oven at 400°F and chili on the stovetop.
Gluten-Free: This recipe is naturally gluten-free; check labels on canned goods and seasonings to be sure.
Topping Tip: A toppings bar makes this a fun customizable meal for parties or family dinners.