Beef and Lentil Chili with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A robust chili combining lean ground beef and protein-rich lentils, served alongside spiced roasted sweet potatoes for a comforting, fiber-packed dinner. This American-inspired high-protein recipe (gluten free), ready in about 65 minutes, pairs lean ground beef, dry brown lentils, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lean ground beef
• 1 cup, rinsed dry brown lentils
• 2 medium (about 1 lb), peeled and cubed sweet potatoes
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup chopped, for garnish cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (about 1 lb) with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 large diced onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add 1 lb lean ground beef to the pot and cook for 6-7 minutes, breaking it up with a spoon until browned and no longer pink.
4. Step 4: Stir in 1 cup rinsed dry brown lentils, 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover and simmer for 30-35 minutes until lentils are tender and chili thickens.
5. Step 5: Serve the chili in bowls topped with roasted sweet potatoes and 1/4 cup chopped fresh cilantro.