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Sweet Potato Chili

 Sweet Potato Chili
This recipe was created with friends when we lived in rainy Seattle. There's nothing better than a bowl of chili on a cold day. Sweet potatoes may be left out, but they are the secret ingredient that makes this chili fabulous. —Jonell Tempero, Omaha, Nebraska
6 ServingsPrep: 45 min. Cook: 40 min.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 pounds ground beef
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 tablespoons butter

Directions

  • Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake,
  • uncovered, at 400° for 20-25 minutes or until tender, stirring
  • once.
  • Meanwhile, in a Dutch oven, cook the beef, celery, onion, green
  • pepper, garlic and jalapeno over medium heat until meat is no longer
  • pink and vegetables are tender; drain.
  • Stir in the broth, tomatoes, chili powder, tomato paste and

2 of 2

Sweet Potato Chili (continued)

Directions (continued)

  • seasonings. Bring to a boil. Reduce heat; cover and simmer for 30
  • minutes. Add the potatoes, beans and butter; heat through. Yield: 6
  • servings.
Nutritional Facts: 1-1/2 cups equals 471 calories, 22 g fat (9 g saturated fat), 104 mg cholesterol, 956 mg sodium, 32 g carbohydrate, 8 g fiber, 36 g protein.