Sweet Potato Chili

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC

This heartwarming chili is made with a variety of beans and sweet potatoes before being simmered in spiced and diced tomatoes. This is a crowd-pleaser as it’s budget friendly, readily whipped up in a slow-cooker and can be easily made vegan-friendly by omitting the beef.

Ingredients     chili2

2 cans (14.5 ounces) diced tomatoes with chilies

1 can (14.5 ounces) kidney beans

1 can (14.5 ounces) black beans

1 can (14.5 ounces) garbanzo beans

1 pound lean ground beef (93% lean)

1 large sweet potato, diced

1 large bell pepper, diced

3 garlic cloves, minced

1 medium yellow onion, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Dried red chili flakes, to taste

2 cups low sodium vegetable stock or water

  1. Rinse all beans under cool water until water runs clear.
  2. In a large slow cooker, add in all ingredients and stir well.
  3. Set heat to low and cook chili for at least 4 hours.
  4. Serve chili hot with optional toppings.
  1. You can substitute 1 teaspoon of garlic powder for the 4 fresh garlic cloves.
  2. You can substitute 1 tablespoon of onion powder for the 1 medium onion.
  3. Optional toppings can include plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onions

Number of servings (yield): 12