Go Back Print

Chipotle Chili with Sweet Potato

Prep: 5 min
Cook: 20 min
Total: 25 min


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


Step 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.

Step 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.

Step 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.

Step 4

Chop, mix and cook everything together for another 2 minutes, then add the crushed tomatoes and beef broth. Bring it to a simmer.

Step 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.

Step 6

Serve and enjoy immediately with brown rice, cauliflower rice, or my favorite – baked sweet potato!