Eva’s Sweet Potato & Beef Chili (a.k.a. Taco Soup Magic)

Some recipes are born from decades of experience…

…and some walk into your kitchen at age twelve, grab a pencil, and casually write down a better chili than most adults can pull off.

This is Eva’s creation.

And honestly? It slaps.

She’s always been wildly intuitive in the kitchen — the kind of kid who can smell a spice jar and immediately know where it belongs. She bakes like she’s channeling some ancestral pastry whisperer, and she throws savory meals together with zero fear. This chili/taco-soup hybrid is peak Eva: simple, hearty, balanced, and secretly strategic for metabolic support.

And yes — she wrote the recipe on a piece of scrap paper, crossed things out, then rebuilt the seasoning blend like a tiny culinary scientist. I’m obsessed.

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Why This Chili Works (Especially for Carb-Sensitive Folks)

Let’s cut to the chase:

This is comfort food that still respects your blood sugar.

Sweet potatoes give the meal natural sweetness and slow-burning carbs without the glucose spike.

Ground beef adds protein + fat for stable blood sugar and satiety.

Black beans bring fiber + minerals + gut-happy resistant starch.

Corn adds warmth and sweetness without dominating the dish.

Tomatoes & broth give it that cozy, chili-adjacent vibe while keeping the texture soup-friendly.

Translation:

Your metabolism doesn’t fall over… but your taste buds do a happy dance.

Functional Nutrition Breakdown (quick + real)

• Protein-forward: Beef brings iron, zinc, B12, and blood-sugar stability.
• Fiber-rich: Beans + sweet potatoes = digestive support and hormonal balance.
• Electrolytes: Broth contributes minerals for hydration and nerve support.
• Liver-friendly spices: Cumin + paprika + chili powder = digestive spark plugs without wrecking sensitive systems.
• Kid-approved: My kids devour this like it’s dessert. Even the white-bread-preferring husband is a convert.

Where This Fits in Real Life

This is the soup you make when:

• you need something filling but not heavy
• you want leftovers that won’t be boring
• your family needs a win
• you need a recipe your 12-year-old can make while you’re juggling everything else
• you want a chili that plays nice with blood sugar rather than spiking it

It freezes well. It reheats like a dream. It tastes even better the next day — because every good chili should.

Eva’s Sweet Potato & Beef Chili / Taco Soup

Ingredients

• 1 yellow onion, diced
• 2 medium/small sweet potatoes, diced
• 1 small bag frozen corn
• 2 pounds cooked ground beef
• 2 cans black beans, rinsed
• 1 large can crushed tomatoes
• 4 cups chicken and/or beef broth
• 1 tbsp avocado oil
• 1 tbsp salt
• 2 tbsp no-salt seasoning
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp paprika
• ¼ tsp chili powder
• ¼ tsp cayenne pepper
• A pinch of pepper

Instructions

1. Heat avocado oil in a large pot. Sauté onion until soft and fragrant.
2. Add diced sweet potatoes and cook for 3–4 minutes.
3. Stir in ground beef, beans, corn, and crushed tomatoes.
4. Pour in broth and bring to a simmer.
5. Add all seasonings. Don’t be shy — Eva wasn’t.
6. Simmer 30–40 minutes, or until sweet potatoes are tender and the flavors have settled into their cozy friendship.
7. Taste, adjust salt, and serve.

You can top it with avocado, a dollop of Greek yogurt, grated cheese, or nothing at all — it’s that good.

**Price is calculated using Organic Ingredients as of Nov. 2025.

Eva’s Sweet Potato & Beef Chili

Yield: 6–8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 1 yellow onion, diced
• 2 medium/small sweet potatoes, diced
• 1 small bag frozen corn
• 2 pounds cooked ground beef
• 2 cans black beans, rinsed
• 1 large can crushed tomatoes
• 4 cups chicken and/or beef broth
• 1 tbsp avocado oil
• 1 tbsp salt
• 2 tbsp no-salt seasoning
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp paprika
• ¼ tsp chili powder
• ¼ tsp cayenne pepper
• A pinch of pepper

Instructions

1. Warm avocado oil in a large pot and sauté onion until soft.
2. Add diced sweet potatoes and cook for 3–4 minutes.
3. Stir in cooked beef, black beans, corn, and crushed tomatoes.
4. Pour in broth and bring the pot to a gentle simmer.
5. Add all spices and seasonings. Stir well.
6. Simmer 30–40 minutes, or until sweet potatoes are tender and flavors deepen.
7. Taste and adjust seasoning before serving.

Nutrition (Per Serving)

Calories: ~500

Protein: ~40 g

Total Carbs: ~40 g (Net ~31 g)

Fiber: ~9 g

Fat: ~22 g

Estimated Cost (November 2025)

Organic: US$26–30 per batch (≈ $3.25–3.75 per serving, based on 8 servings)

Conventional / Farmers’ Market: US$18–20 per batch (≈ $2.25–2.50 per serving)

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