AuthorKristin and Alex- Two Peas in a PodCategoryHealthyDifficultyBeginnerMild, medium, hot or extra spicy? How do you prefer your chili? We all have our favorite chili recipe and for some of us this tradition has been passed down from generation to generation. Chili can be made in a multitude of different ways to suite your preferences. It's an easy one pot dish where you simply throw everything together and let it simmer away until it's cooked. I came up with this recipe because I was wanting a meatless, hearty chili that anyone, even your uncle or spouse, who has to have meat at every meal will love. Using fresh sweet potato and two types of beans you're left feeling full and satisfied after just one bowl. This chili is ideal for people who like spicy foods. If you're wanting a more mild chili, merely cut back on the chili powder from 3 tbsp to 1 tbsp and from 1/2 tsp to 1/4 tsp for the cayenne pepper. I personally believe chili is meant to be spicy but that's just me. So trust me and give this recipe a go! You won't be disappointed!
Nutrition tip*
Fiber, the ultimate plant-based nutrient that has been shown to improve gut health, heart disease, diabetes, constipation, and weight management. The main source of fiber comes from eating fruits, vegetables, whole grains, beans, legumes, nuts and seeds. This nutrient is severely lacking in the standard American diet. The recommendation for adults is to get around 25-30 g fiber per day from food. The average intake of fiber in the U.S. is only 15 g per day. Just one serving of this delicious sweet potato chili provides 13 g of fiber, about half of the recommended amount of fiber we're supposed to be eating daily. Even if you're not fully willing to give up meat, eating more plant-based foods that are loaded with fiber can be beneficial for your overall health.
In a large stock pot, add the olive oil, onion, garlic, bell pepper, and jalapeno pepper. Saute on medium heat about 5-7 minutes or until the onions are translucent.
Add the diced sweet potato and saute for an additional 5 minutes on medium heat.
Add the kidney beans, black beans, tomatoes, water, chili powder, cayenne, paprika, salt and pepper to the pot. Bring to a boil. Then cover and simmer for 30 minutes.
Once it’s done simmering, remove the pot from the heat and use a potato masher or a fork to squish some of the sweet potato in the pot. This creates a nice thick chili with small sweet potato chunks mixed in.
Serve hot and top with your favorite chili toppings such as sour cream, cheese, avocado, crackers or corn bread.
5 servings
1.5 cups
- Amount per serving
- Calories320
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 545mg24%
- Total Carbohydrate 56g21%
- Dietary Fiber 13g47%
- Total Sugars 10g
- Protein 12g
- Potassium 1186mg26%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large stock pot, add the olive oil, onion, garlic, bell pepper, and jalapeno pepper. Saute on medium heat about 5-7 minutes or until the onions are translucent.
Add the diced sweet potato and saute for an additional 5 minutes on medium heat.
Add the kidney beans, black beans, tomatoes, water, chili powder, cayenne, paprika, salt and pepper to the pot. Bring to a boil. Then cover and simmer for 30 minutes.
Once it’s done simmering, remove the pot from the heat and use a potato masher or a fork to squish some of the sweet potato in the pot. This creates a nice thick chili with small sweet potato chunks mixed in.
Serve hot and top with your favorite chili toppings such as sour cream, cheese, avocado, crackers or corn bread.