Mar 4

chipotle sweet potato chili


1 hour





I came up with the recipe when I saw a sweet potato chili recipe on Pinterest. I love my mom’s chili but wanted to change it up a bit. This is a play on the chili I grew up with. I love how hearty it is and it’s even better the next day. Yay for left overs. AND it’s healthy and adaptible. It’s really a win Win WIN.

sweet potato chili2

Can’t wait to dig into the Large pot I have cookin’ on the stove. Yay for clean, healthy, hearty meals that come together quickly.



  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 pound ground beef
  • 1 pound ground turkey
  • 2-16.5oz cans tomato sauce
  • 2 cans diced (or pettit diced) tomatoes
  • 1 can tomato paste
  • 2 cups beef stock
  • 1 large zucchini, diced
  • 1 large sweet potato, diced
  • 1 can of black or pinto beans (optional)
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon worcestershire sauce
  • 4 chili peppers in adodo sauce
  • 1 teaspoon garlic salt
  • salt and pepper to taste

optional garnishes:

  • cheese
  • sour cream
  • avocado


Brown your meat in a large stock pot. Add in your chopped onion, carrots, sweet potatoes, zucchini, and minced garlic. Sprinkle your seasoning on top of that. Then add in all your liquids - tomato sauce, diced tomatoes, and beef stock. Add in the rest of your ingrediants. Mix well. Let simmer on low for 20 minutes or until your sweet potatoes are tender. I like to let mine simmer for awhile on low to let the flavers really develop. Just keep an eye on it and give it a stir every once in awhile. Taste and adjust your seasonings. Serve hot with a dollop of sour cream, and pinch of cheese, and a good helping of diced avocado. MMM.

Printed from iKlugg.comhttp://www.iklugg.com/feast/chipotle-sweet-potato-chili/