Forget everything you think you know about chili. This isn’t your grandma’s slow-cooked, all-day affair (though, bless her heart!). This Mouthwatering Half Baked Harvest Chili is a vibrant, flavor-packed explosion that comes together surprisingly quickly, without sacrificing *any* of the depth and comfort you crave. Inspired by the incredible recipes from Half Baked Harvest, this version leans into sweet potato, black beans, and a touch of cocoa for a chili that’s both hearty and subtly complex. It’s the perfect weeknight meal, a crowd-pleaser for game day, or a cozy bowl to curl up with on a chilly evening. Prepare to be obsessed!
Why You’ll Love This
- Fast & Flavorful: Ready in under an hour, this chili doesn’t require hours of simmering to develop incredible flavor.
- Sweet & Savory Balance: The sweet potato adds a natural sweetness that perfectly complements the smoky spices and savory beans.
- Healthy & Hearty: Packed with protein, fiber, and vitamins, this chili is good for you *and* satisfying.
- Customizable: Easily adjust the spice level and add your favorite toppings to make it your own.
- Half Baked Harvest Inspired: We’ve taken the best elements of Tieghan Gerard’s recipes and streamlined them for everyday cooking.
Ingredients & Equipment
Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1 pound ground turkey or beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon cocoa powder
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 large sweet potato, peeled and diced
- 1 cup chicken broth
- Salt and pepper to taste
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
- Brown the Meat: Add ground turkey or beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Bloom the Spices: Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), and cocoa powder. Cook for 1 minute, stirring constantly, until fragrant.
- Add the Tomatoes & Beans: Pour in crushed tomatoes, black beans, kidney beans, sweet potato, and chicken broth. Stir well to combine.
- Simmer & Season: Bring the chili to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potato is tender.
- Taste & Adjust: Season with salt and pepper to taste. Adjust spices as needed.
- Serve & Enjoy: Serve hot with your favorite toppings (see suggestions below!).
Pro Tips
- Spice Level: Start with a smaller amount of cayenne pepper and add more to taste. Remember, you can always add heat, but it’s hard to take it away!
- Sweet Potato Prep: Dicing the sweet potato into roughly 1/2-inch cubes ensures it cooks evenly.
- Cocoa Powder: Don’t skip the cocoa powder! It adds a subtle depth of flavor that you won’t believe.
- Broth Choice: Chicken broth adds a nice flavor, but vegetable broth works well for a vegetarian option.
- Topping Ideas: Sour cream, shredded cheese, avocado, chopped cilantro, green onions, a dollop of Greek yogurt, or a squeeze of lime juice all make fantastic toppings.
Storing Leftovers
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stovetop or in the microwave.
Print
Half Baked Harvest Chili
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful chili inspired by Half Baked Harvest, made with ground beef, beans, tomatoes, and warm spices. Perfect for cozy nights or game day.
Ingredients
1 tablespoon olive oil
1 pound ground beef or turkey
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 (14-ounce) can fire-roasted diced tomatoes
1 (6-ounce) can tomato paste
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup beef or chicken broth
1 tablespoon maple syrup or brown sugar
1/4 cup fresh chopped cilantro (optional)
Shredded cheddar cheese, for serving
Sour cream or Greek yogurt, for serving
Sliced green onions, for serving
Tortilla chips or cornbread, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and red bell pepper. Sauté for 5 minutes until the vegetables are softened.
3. Stir in the chili powder, smoked paprika, cumin, cayenne, salt, and black pepper. Cook for 1 minute to toast the spices.
4. Add the fire-roasted tomatoes, tomato paste, kidney beans, black beans, broth, and maple syrup. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let simmer uncovered for 30–40 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed. Stir in fresh cilantro, if using.
7. Serve hot with your choice of cheddar cheese, sour cream, green onions, tortilla chips, or cornbread.
Notes
This chili tastes even better the next day, so consider making it ahead of time for even more flavor.
You can swap out the beef for ground turkey or make it vegetarian by skipping the meat and adding extra beans or lentils.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 55mg