Sweetpotato Chili
Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC
This heartwarming chili is made with a variety of beans and sweetpotatoes 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.
This heartwarming chili is made with a variety of beans and sweetpotatoes 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
- 2 cans (14.5 ounce) diced tomatoes with chilies
- 1 can (14.5 ounce) kidney beans
- 1 can (14.5 ounce) black beans
- 1 can (14.5 ounce) garbanzo beans
- 1 pound lean ground beef, 93% lean
- 1 large sweetpotato, 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
Instructions
- Rinse all beans under cool water until water runs clear
- In a large slow cooker, add in all ingredients and stir well
- Set heat to low and cook chili for at least 4 hours
- Serve chili hot with optional toppings
Notes
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
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