Chipotle Chili with Sweet Potato

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 272
Protein 30g
Fat 5g
Carbs 24g
Total Time 25 minutes

A few weeks ago, my friends at Hilton invited me to check out their Homewood Suites property in Frisco, TX and create a meal or two using the amenities and kitchen utensils in one of the suites.

Beyond the fact that the room was pretty spacious and the kitchen pretty much had everything except an oven, I was MOST impressed with the free grocery service!

I’ve never been to a hotel – or anywhere for that matter – where you can hand your grocery list to the front desk and they shop for you while you work or you enjoy your vacation.  It was pretty dope to say the least!

Here’s the first recipe in my 2-part series with Homewood Suites.

What I love about this chili recipe…

With the fall season tapping on our windows, colder weather is right around the corner.  There’s nothing more that I enjoy than a bowl of chili because it reminds me of home. As a Texan, I don’t add beans to my chili…however, I have found my own way to spice it up and add flavor, all while keeping it calorie conscious.

Also, chili is a very inexpensive and easy meal to prepare when you’re away from your own kitchen.  You essentially just put everything in a pot, add a hint of “this and that” and you’ve got yourself a darn good masterpiece without breaking the bank.


Chipotle Chili with Sweet Potato


Ingredients for 4 hearty servings:

  • 1 medium (200g) sweet potato
  • 1 green bell pepper, diced
  • 1 small red onion (2/3 cup), chopped
  • 1lb lean (96%) ground beef
    • Substitute: lean ground turkey; veggie ground
  • 1 tablespoon chili seasoning (from a packet)
  • 5oz can chipotle in adobo seasoning (dice up the chiles)
  • 1 1/2 cup beef broth, no-salt-added
  • 14.5oz can crushed tomatoes, no-salt-added
  • Garnish
    • green onions, diced
    • 2% Greek yogurt instead of sour cream
    • pinches of shredded cheddar cheese
  1. Wash the sweet potato, poke holes in it with a fork, then place it in a microwaveable safe bowl. Cook in the microwave for 8 to 10 minutes or until it is soft.  Flip the sweet potato every 4 minutes.
  2. Spray a nonstick skillet with olive oil and set it on medium heat. Toss in bell pepper and onion and cook for 3 to 5 minutes, until the edges are seared and the onion is caramelized.
  3. Add ground beef and chop it up in the skillet.  Brown the meat for 3 minutes, then add chili seasoning and chipotle in adobo.
  4. Chop, mix and cook everything together for another 2 minutes, then add the crushed tomatoes and beef broth. Bring it to a simmer.
  5. Add in the flesh of the cooked sweet potato – as a thickener and to balance out the spiciness of the chipotle – and mix everything to together.  Cover and cook for 15 to 20 minutes on low heat.  If needed, add in more tablespoons of beef broth if you prefer your chili to be less thick.
  6. Serve and enjoy immediately with brown rice, cauliflower rice, or my favorite – baked sweet potato!

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