Easy Sweet Chili Recipe
The perfect balance of flavors, this sweet chili recipe is the ultimate comfort food for cold winter days. Made with pantry staples, it’s simmered on the stovetop for an easy meal great for weeknight dinners, meal prep, and more!
Servings: 8 servings
Calories: 301kcal
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove chopped
- 1 white onion chopped
- 1 lb ground beef I prefer lean
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup or agave syrup or brown sugar
- 1 teaspoon chili powder
- 2 teaspoon oregano
- 1 teaspoon sea salt
- 1 green bell pepper chopped
- 15.25 oz corn drained
- 15 oz can black beans drained
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- ⅔ cup vegetable broth any type of broth will work
To top
- greek yogurt or sour cream, optional
- Cheese shredded, optional
Instructions
- In a large pot, heat the olive oil, chopped garlic, and chopped white onion over medium. Stir constantly until the onions turn translucent and become soft.
- Next add the ground beef, cocoa powder, maple syrup, chili powder, oregano, and sea salt. Use a wooden spoon or spatula to brown the meat until it’s just barely pink.
- Add the chopped green bell pepper, corn, black beans, and diced tomatoes. Gently mix into the beef mixture to distribute. Pour in the can of tomato sauce and the broth and mix into the chili. Cover the pot and allow it to simmer for 20 minutes and then remove the lid and let it simmer uncovered for another 20 - 30 minutes until the bell peppers are soft. Stir occasionally as the chili cooks. Reduce the heat to low to keep the pot warm until ready to serve.
- When ready to serve, use a ladle to portino the chili into bowls and top with a dollop of greek yogurt or sour cream and cheese, if desired, and enjoy!
Notes
Dairy free : Use dairy free cream cheese and dairy free yogurt to make this chili dairy free.
Storing : Transfer the sweet chili to an airtight container. It will keep in the fridge for up to a week and in the freezer for 3 months. When ready to enjoy, heat the chili back up on the stove or in the microwave. To thaw the chili if it's frozen, let the container sit out on the counter for a few hours, or let it thaw in the fridge overnight. If you want to expedite the process, you can allow the container to sit in a pot with warm water. Once the chili has thawed, heat it up on the stove or in the microwave. Add a splash of broth or water as needed to thin out the chili.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 30g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 874mg | Potassium: 763mg | Fiber: 7g | Sugar: 8g | Vitamin A: 614IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 4mg