Sweet Potato Chili
This Sweet Potato Chili is easy to make and high in protein and fiber - the perfect healthy comfort food meal!
Servings: 6 people
Calories: 354kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef or turkey
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 chopped small sweet onion
- 1 chopped red bell pepper
- 1-2 chopped jalapenos
- 1 clove garlic minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 28 ounces diced tomatoes no salt added
- 1 large sweet potato 4 cups
- 15 ounce canned kidney beans no salt added or drained and rinsed
- 15 ounce canned black beans no salt added or drained and rinsed
- ½ cup water optional
Instructions
- Heat oil in a large stock pot and cook ground turkey or ground beef with salt and pepper until no longer pink.
- Add the onion, bell pepper, jalapeno, garlic, chili powder, cumin and paprika. Saute all together for 5 minutes.
- Add diced tomatoes, sweet potato, kidney beans and black beans.
- If you rinsed and drained your beans, you may need to add the ½ cup of water.
- Bring to a boil and then reduce heat to a simmer and cook covered for 30-35 minutes.
- Garnish with cilantro, avocado and jalapeno if desired.
Notes
- This is a low-sodium recipe. I like being in control of how much sodium is added, so I choose no salt added for the tomatoes and beans and prefer adding the salt at the beginning of the cooking process. However, if you find your taste buds want more salt, feel free to add more later on.
- I add up to a ½ cup of water before brining to a boil and then simmer if I feel the chili needs more liquid.
- Toppings could include cheese, sour cream, tortilla chips, cilantro, avocado, corn, jalapenos.
Nutrition
Calories: 354kcal | Carbohydrates: 42g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 755mg | Potassium: 1262mg | Fiber: 13g | Sugar: 10g | Vitamin A: 7551IU | Vitamin C: 55mg | Calcium: 103mg | Iron: 6mg
