New Take on Chili Recipe

I love to eat chili when the weather turns colder and I’m always on the lookout for healthy versions of this hardy winter dish.   I ran across the following recipe for Sweet Potato Chili and thought it would be a great one to share with everyone.  Enjoy!


Sweet Potato Chili

Serves 6


  • 2 tsp canola oil
  • 1/2 lb lean ground beef
  • 1 cup diced onion
  • 1 cup diagonally sliced carrots
  • 1 cup diced celery
  • 1 (15.5 oz) can small red beans, rinsed and drained
  • 3 cups (1/2 inch) diced, peeled sweet potato
  • 2 (14.5 oz) cans diced tomatoes
  • 3 cups water
  • 1 T. chili powder, or to taste
  • 1 T. tomato paste
  • 1 tsp. roasted ground cumin
  • 1 tsp. oregano
  • Salt and pepper to taste
  • Shredded reduced fat sharp cheddar cheese and chopped fresh cilantro, optional for garnish


  • Heat oil in a Dutch oven or large pot over medium high heat.
  • Crumble beef into pot; cook, stirring to break up pieces, until browned.  Drain off fat. Add onion, carrots, and celery.  Cook six minutes or until onion is softened, mixing occasionally.
  • Add beans, sweet potato, undrained tomatoes, water, chili powder, tomato paste, cumin, oregano, salt, and pepper; mix to combine.  Bring to a simmer; reduce heat and simmer for 30 minutes or until potato is tender; Stir occasionally.
  • Serve, garnished with cheese and cilantro, if desired.

Nutrient Analysis per serving:

Calories: 261; Total fat: 4 gm; Sat fat: 1 gm; Trans fat: 0 gm; Cholesterol: 23 mg; Sodium 433 mg; Total carbohydrate: 39 gm; Dietary fiber: 11 gm; Protein: 16 gm

Recipe courtesy of Jean Kressy, MS, BSN

Author: Susan Taylor, RD, LD–Susan is a registered dietitian, dedicated to helping others make healthy dietary and lifestyle changes.  Please check out her website at or connect with her on twitter or facebook.

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