Smoky and savory yet sweet and buttery, this recipe has it all. Creamy and candied sweet potatoes perfectly balance out the chewy and peppery taste of the beef. This dish is a great way to experience the best of both worlds, with the extra benefits of protein, fiber, vitamins A, C and B6 .
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Heat the olive oil in a large pot over medium-high heat.
Add the ground beef, onions, serrano chile, and garlic and cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat is browned, about 5 minutes.
Stir in the tomatoes with their juices, broth, sweet potato, bell pepper, chili powder, chipotle, and salt and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the sweet potato is tender, 20 to 25 minutes.
If desired, season with additional salt. Serve the chili topped with cilantro and green onions, if desired.