One Dish Meals/ Soups, Stews and Chili

Sweet Potato Chili

Sweet Potato Chili by

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 to this chili, even I couldn’t stop eating this it.  Omit the meat, double the beans and turn this one into a Vegetarian Chili!

To give some heat to my Sweet Potato Chili, I found organic fire-roasted tomatoes with green chilies already diced in them at Trader Joe’s.  I also used chili powder and ground cumin as the main seasonings.  Together, they were spicy enough for this chili and therefore, I found that I didn’t need to add any salt or pepper.

Plus, I love sweet potatoes in this chili.  Their savory flavor and melt in your mouth quality helps balance some of the heat and spices with every bite.

I have to tell you, this Sweet Potato Chili turned out so good!  It’s not only different than the usual chili’s but my girls loved eating so much, I made it 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 1 or 2 cans of crushed tomatoes.

If you enjoy chili as much as the men in my family do, then try our Red Bean and Beef Chili.  It’s a little more mild than this one.

Serve with tortilla chips or alone.  Perfect for gatherings, game night, pot luck.

If you have any leftovers, Sweet Potato Chili can refrigerate for up to 3 days or freeze for up to one month.

ENJOY!  Have a great weekend!

Don’t forget to PIN this one to your dinner board! 

Sweet Potato Chili by


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
  • optional: salt & pepper to taste

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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  • Reply
    Dan from Platter Talk
    November 7, 2013 at 4:44 pm

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

    • Reply
      November 7, 2013 at 7:55 pm

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

  • Reply
    November 8, 2013 at 5:21 pm

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

    • Reply
      November 10, 2013 at 8:28 pm

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

  • Reply
    Abbe@This is How I Cook
    January 28, 2014 at 4:45 am

    What a pretty chili!

    • Reply
      January 28, 2014 at 2:32 pm

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

  • Reply
    Tricia @ Saving room for dessert
    January 28, 2014 at 8:24 pm

    I am so behind on my chili this year – but love the sound of this one. Beautiful colors 🙂

  • Reply
    Dan from Platter Talk
    September 19, 2014 at 4:40 pm

    Fantastic autumn chili. Pinning then making!

  • Reply
    September 23, 2014 at 3:01 am

    Very delicious, love the idea off adding sweet potato!

  • Reply
    October 17, 2014 at 11:05 am

    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!

    • Reply
      October 22, 2014 at 1:38 am

      Thank you Sandra!

  • Reply
    Dawn Hutchins
    March 1, 2017 at 5:32 pm

    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!

    • Reply
      March 1, 2017 at 10:28 pm

      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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