Prep time
20 MIN
Total time
4 H 50 MIN
Our Sweet Potato and Beef Chili recipe puts a twist on Sunday night comfort food. With a hearty base and the addition of sautéed sweet potatoes, this slow-cooked chili will satisfy!



  1. Heat oil in a large heavy bottom saucepan over medium-high heat. Add ground beef and brown the meat.
  2. Add the onions and sweet potato. Sauté for 2 minutes or until the onions are translucent.
  3. Add the garlic, cumin and chili powder and cook for one minute. Pour the mixture into slow cooker.
  4. Add the kidney beans, diced tomato, broth and the soup to the slow cooker. Mix well and let cook for 4 hours on high.
  5. Add the cilantro and season to taste. Mix well and Serve.

Recipe Made With

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

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  • 5 Stars

    Instant Favourite

    Made this recipe for family, everyone loved it and requested seconds! Definitely keeping this as my go-to chili recipe.

    Christina T. | October 28, 2018

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  • 1 Stars

    Rating by nancy

    This rating was left without a review.

    nancy l. | October 26, 2015

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  • 5 Stars

    Review by Kristie W.

    Loved this recipe and would make again for sure. I only used 1 cup of broth and it was perfect...I think there would have been too much liquid if I had used the 2 cups.

    Kristie W. | February 28, 2014

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  • 4 Stars

    Review by Brenda R.

    I made a double batch, only used 3 cups of broth as it was turning into soup!! I doubled everything else. I also used one can of kidney and a can of mixed beans. Next time I will add some corn!! Would recommend!! Yummy!

    Brenda R. | November 18, 2013

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  • 4 Stars

    Rating by suzie

    This rating was left without a review.

    suzie p. | February 2, 2013

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