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.
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.