Sweet Potato Chili
Sweet potato chili is the ultimate comfort food. This hearty recipe is packed full of vegetables, legumes and delicious seasonings. It comes together in under an hour, perfect for a busy weeknight. Plus, it tastes even better the next day and makes the best, easy lunch.
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup red bell pepper seeded and diced
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves minced
- 1 lb extra-lean ground beef
- 2 cups sweet potato diced
- 1 cup (10 oz) diced tomatoes undrained
- 1 cup tomato sauce
- 2 cups beef broth
- 1/2 tsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- Salt and pepper
- 1 can (19 oz/540 ml) black beans drained and rinsed
- Chopped fresh cilantro for garnishing
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, bell pepper, celery, carrot and sauté for 3 minutes, then add garlic and sauté for 30 seconds longer.
- Add ground beef and cook, breaking up the beef with a wooden spoon, until the beef is cooked through, about 5 minutes.
- Add sweet potato, diced tomatoes, tomato sauce, beef broth, red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste.
- Stir mixture, bring to a boil and then reduce the heat to low. Cover the pot with a lid and cook for about 15 mins or until the sweet potato is tender.
- Add black beans and allow to heat all the way through, about 5 minutes.
- Before serving, top with green onions.
Notes
- To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
- To reheat: You can reheat chili in the microwave or stovetop.
- To freeze: Freeze chili in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 425kcal | Carbohydrates: 31g | Protein: 23g | Fat: 24g | Cholesterol: 49mg | Sodium: 706mg | Potassium: 916mg | Fiber: 8g | Sugar: 12g