Mediterranean Sweet Potato Chili

Chili is a comfort food we all know and love. Replacing meat with sweet potatoes is a great Mediterranean-style way to add a healthy and delicious twist to this southern favorite! Though you can substitute meat in your favorite chili recipe with sweet potatoes, this is my go-to recipe that has been made simple by using canned ingredients. This is a great weeknight meal that will give leftovers for workweek lunches!

Eat well, live well,

Andrea Junge

Prep Time: 15 minutes
Cook Time: 30 - 45 minutes

Servings: 8

Ingredients for sweet potato chili:

  • 4 medium to large sweet potatoes
  • 1 large white onion, diced
  • 2 bright red and plump beefsteak tomatoes, diced (or you can use an 8 oz can of diced tomatoes)
  • 16 oz can of chili starter
  • 16 oz can of premade chili beans (for a healthier option, boil homemade chili beans)
  • 8 oz can of black beans, drained
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of chili powder
  • Salt and pepper to taste

Directions for sweet potato chili:

  1. Wash and chop tomatoes, set aside
  2. Preheat extra virgin olive oil in a deep dish skillet
  3. Peel and dice sweet potatoes
  4. Peel and dice onion
  5. Once oil is dancing around in the pan, place diced potatoes and onions into skillet and sauté on medium-low, stirring frequently and replacing skillet lid each time to steam and soften vegetables
  6. Once potatoes are halfway cooked (can be easily pierced with a fork but not ready to eat), add chili starter, diced tomatoes, chili beans, black beans, chili powder and salt and pepper to taste
  7. Cook on low heat until bubbling, stirring occasionally
  8. Serve when ready
  9. ENJOY!

Hint for beginners:

  • Sweet potatoes are much harder to cut than white potatoes. Chop with care.
  • Using a lid while sautéing vegetables will help soften them with steam, lowering cooking time and preventing them from sticking and burning to the bottom of the skillet

Storage instructions:

  • Cool chili before placing in refrigerator for storage. Placing that much hot chili in the fridge could cause the overall temperature of it to lower, increasing the risk of spoiling other food inside
  • Place leftovers in individual serving containers with lids for easy-to-grab work week lunches

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Nutrition facts

Per Serving

  • calories: 204
  • carbohydrates: 32.6g
  • cholesterol: 0g
  • fat: 7.3g
  • fiber: 6.9g
  • potassium: 194mg
  • protein: 5.3g
  • saturated fat: 1g
  • sodium: 441mg
  • sugars: 6.4g

Disclaimer: We recognize that some ingredients listed in this recipe may not adhere to some diets or may include allergens for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

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