9.19.2014

Sweet Potato Chili

 
An easy, flavorful sweet potato chili is made with ground beef or turkey, sweet potatoes, black beans, and fire-roasted tomatoes with spices that give enough heat, even I couldn't stop eating this chili. Omit the meat, double the beans and turn this one into a Vegetarian Chili!

I found organic fire-roasted tomatoes with green chilies already diced in them at Trader Joe's.  They were spicy enough for this chili, in fact I didn't need to add a lot of salt or pepper, since I used enough chili powder and ground cumin as the main seasonings.

Adding in the sweet potatoes which melt in your mouth, not only gives this chili so much flavor, it also balances the flavors so well.  I have to tell you, this chili turned out so good, even my girls loved eating it making this is our new favorite chili.


What if you can't find the fire-roasted tomatoes with green chilies included?
Then just add in 1 can (4.5 ounce) of diced green chilies into the recipe, along with cans of crushed tomatoes. 

If you enjoy chili as much as our boys do, then try our Red Bean and Beef Chili as well, its a little more mild than this one.

Serve with tortilla chips, or alone.

Here's a Tip:  Cover and refrigerate for up to 3 days or freeze for up to one month.

ENJOY!  Have a great weekend!



Nutritional Facts (per serving):
390 calories/ 9g fat( 2g saturated fat)/ 49g carbs/ 31g protein/ 14g fiber,

Sweet Potato Chili
  • 1 pound lean ground beef or turkey
  • 2 sweet potatoes
  • 1 cup chopped green onions (about 6)
  • 1 Tbsp. olive oil
  • 2 garlic cloves - minced
  • 2 (14 ounce) cans diced fire-roasted tomatoes with green chilies
  • 1 cup water
  • 1 (15 ounce) can black beans, rinsed
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
  • extra green onions chopped for garnish

In a medium nonstick skillet, over medium heat, add the ground meat and lightly season with salt and pepper to tenderize the meat as it cooks. Cook for about 5 minutes, stirring occasionally to break up big clumps and brown evenly.

In the meantime, peel and cut sweet potatoes into half-inch pieces. 
Remove skillet from heat, and set aside.

In a 4 or 5-quart sauce pot, heat olive oil on medium heat.
Add the green onions and garlic.  Sauté for two minutes.
Stir in the sweet potatoes and cook for about 2 minutes.

Transfer the cooked meat into the pot, using a slotted spoon to drain excess fat.

Pour the fire-roasted tomatoes, water, black beans, chili powder, and ground cumin.
Cover and reduce the heat to simmer for 20 minutes, until the potatoes are fork tender. Garnish with some chopped green onions on top and serve.

Serves 4

                                  Adapted: House Calls Magazine, Fall 2013
 
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13 comments:

  1. What a great idea!! We love sweet potatoes and we love chili. This is going on our menu for sure!!

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    1. Thanks Dan, it was so good, everyone was raving about it! So I just had to post a good one, right?

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  2. This is something I have never tried but how creative and yummy.

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    1. Thanks Val, it's such a great meal, and very easy to whip up too.

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  3. Replies
    1. Thanks Abbe, I think you'll love this one as much as we do! Have a great day!

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  4. I am so behind on my chili this year - but love the sound of this one. Beautiful colors :)

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  5. Fantastic autumn chili. Pinning then making!

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  6. Very delicious, love the idea off adding sweet potato!

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  7. Another delicious recipe! I'll make this one vegetarian as I eat very little meat. I love sweet potatoes and chili. Yum! I've just bought the ingredients for the Marsala chicken to do on Sunday. I'll reserve this one to do later. I'll be back! Thanks for so many delicious and health promoting ideas!

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  8. I've done something similar to this where I left the meat out and simply added more beans for a plant-based option. It was sooooo good! I love the hint of sweetness the sweet potato adds!

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    Replies
    1. Hi Dawn! This is a wonderful and delicious recipe for chili whether you make it with meat or meatless. Hope you will try this version- it's now our favorite chili.

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