Sweet Potato Chili
Prep time
Cook time
Total time
Serves: 6
For the Chili:
  • 2 Sweet Potatoes, peeled & chopped into small cubes
  • ½ lb. Ground Beef (or Turkey), cooked & drained
  • 1 Sweet Onion, chopped
  • ½ cup Frozen Corn
  • 1 (14 oz.) can Black Beans, drained & rinsed
  • 1 (14 oz.) can Chili Beans, do not drain
  • 2 (14.5 oz.) cans Fire Roasted Diced Tomatoes
  • 1 (4.5 oz.) can diced Green Chilies
  • 2½ cups Chicken Broth
  • 3 Garlic cloves, minced
  • 2 tbsp. Ground Cumin
  • S+P to taste
  • Olive Oil, as needed
Optional Toppings:
  • Sour Cream or Plain Greek Yogurt
  • Diced Avocado
  • Cilantro
  • Lime Wedges
  • Diced Jalapenos
  • Cheddar
  • Sliced Radishes
  1. Preheat oven to 425; in a medium size bowl, mix Sweet Potatoes cubes with a dab of olive oil, salt and pepper. Roast until tender. About 20 minutes. Once cooked, set aside.
  2. Sauté the ground beef & onion for about 10 minutes in a large pot or Dutch oven. Drain, if necessary after browned. Next add the garlic and sauté for one minute. Stirring constantly.
  3. Pour in the frozen corn, beans, tomatoes, green chilies, chicken broth and cumin. Bring to a boil and then reduce heat to low. Cover and allow to simmer for 15 minutes.
  4. Once simmered, uncover and fold in sweet potatoes. Allow flavors to simmer on low heat for 5 minutes.
  5. Serve warm with desired toppings.
Recipe by Slice of Jess at https://sliceofjess.com/sweet-potato-chili/