Sweet Potato Chili

17 55 209
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Sweet Potato Chili
Health Highlights


1 tbsp Extra virgin olive oil
1 medium Red onion
1 medium pepper(s) Green bell pepper (chopped)
1 medium pepper(s) Red bell pepper (chopped)
1 medium potato Sweet potato (peeled and cut into 1/2-inch pieces)
4 clove(s) Garlic
1 tbsp Chili powder
1 tsp Cumin
1 tsp Cayenne pepper
2 tsp Cocoa powder, unsweetened
1 dash Cinnamon
1/2 tsp Sea Salt
1/2 tsp Black pepper
1 can(s) (28oz) Diced tomatoes, canned (including liquid)
1 can (15oz) Black beans, canned (drained and rinsed)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
2 cup Vegetable stock/broth


In a 4 to 6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and cook, stirring occasionally. Once the onions start turning translucent, turn the heat down to medium-low.

Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth), and stir. Cover and cook for 45 minutes up to two hours, stirring occasionally.

By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing a hearty chili consistency. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.

Nutrition Facts

Per Portion

Calories 209
Calories from fat 39
Calories from saturated fat 7.0
Total Fat 4.4 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 1002 mg
Potassium 945 mg
Total Carbohydrate 38 g
Dietary Fiber 15.1 g
Sugars 4.4 g
Protein 12.0 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 3.3

Energy sources