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!
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.