Sweet Potato Chili

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Sweet Potato Chili

Sweet Potato Chili
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: WA State Dairy Council + Dairy Council of CA
Food Groups: Dairy, Vegetables, Protein
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber

This chili can be adapted to your preference for spiciness; this recipe uses creamy Greek yogurt instead of sour cream for added nutrition.


1 pound ground Beef (95% lean)
1 tablespoon Canola oil
1 medium Onion, chopped
1 medium green bell Pepper, chopped, divided
1 tablespoon Chili powder (or more for spice)
¼ teaspoon smoked Paprika or (1/2 teaspoon for more spice)
1 ½ teaspoons dried Oregano leaves, crushed
½ teaspoon ground black Pepper
¼ teaspoon Salt
1 can (14.5 ounces) no-salt-added diced Tomatoes, undrained
1 can (8 ounces) Tomato sauce
1 can (15.5 ounces) Chili beans or red kidney beans, undrained
1 medium sweet potato, peeled, diced into ½-inch pieces
1 cup frozen corn
1 ½ cups (6 ounces) shredded reduced-fat Cheddar cheese
1 (6 ounce) container plain Greek yogurt


1. In a very large pot or stockpot, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into small crumbles. Remove from stockpot with slotted spoon onto paper towel lined plate (to absorb drippings.) Set aside. Pour drippings out of stockpot.
2. In same stockpot, heat oil over medium heat until hot. Add onion, green pepper; cook and stir 5-7 minutes or until onion is tender. Add in chili powder, oregano, pepper, salt; cook and stir 2 minutes. Add 2 cups water; cook and scrape up any brown bits on the bottom of pan.
3. Scrape beef crumbles back into stockpot. Add tomatoes, sauce, beans, sweet potato and corn; bring to a boil. Reduce heat; cover and simmer 10-15 minutes until sweet potato is tender. Uncover and serve – or continue cooking uncovered for a thicker chili.
4. To serve, top each bowl of chili with cheese and Greek yogurt.

Nutrient Information
Calories: 389
Total Fat: 10 g
Saturated Fat: 4 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Sodium: 871 mg
Carbohydrates: 38 g
Protein: 36 g
Fiber: 10 g
Vitamin A:
Vitamin C:
Calcium: 252 mg

Cook's Notes:

Nutrition calculated using fat-free Greek yogurt. Omit the added salt to reduce the sodium in this recipe.