Sweet Potato Chili

Happy New Year! It’s that time of year again to start making resolutions. One of the most common resolutions I hear is people want to lose weight and be healthy. I didn’t make any resolutions, perse, but being healthy and losing weight has always been a goal of mine.

Since it has been unbearably cold out lately, this recipe works as a win-win. It’s a favorite in our house and one that I love to make multiples of so I can throw it in the crockpot and let it cook all day. I love being welcomed home with that sweet aroma.

I can’t actually take credit for this creation. When I first stumbled upon it, I was curious about the sweet potato mixed with chili. My husband admitted later that he was nervous about trying it but was pleasantly surprised. Anytime I tell him that’s the plan for dinner, his reaction is always “Yes!”

It has a perfect blend of everything you need for the perfect chili. It’s got sweet with a little bit of zing! And of course, I will always recommend avocado. In my world, avocado should go with everything. The thing I love about chili is it’s so versatile. It’s originally a vegan recipe but it tastes great with turkey.


Sweet Potato Chili


1 Tbsp olive oil

1 lb sweet potatoes, peeled and diced

1 yellow onion, chopped

1 green bell pepper, chopped

4 garlic cloves, minced

2 tbsp cumin

1 tsp dried oregano

1/4 tsp cayenne

2 cans diced tomatoes

2 cans black beans

2 to 3 c vegetable broth

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