This recipe is both healthy and hearty, which are two things you don’t often see together. In an attempt to lighten up my normal chili recipe, I reduced the amount of ground beef and added sweet potato, and I ended up with something just as good as the original. The whole pot of chili is made with only 1/2 a pound of lean ground beef, but it still has the meaty taste and texture that many chili fans are fond of. I added roasted diced sweet potatoes to help the chili maintain it’s heartiness. Not only does this add a nutritional punch, but the sweet, tender potatoes are the perfect balance to the rich and spicy flavors in the chili. This meal is perfect for a chilly day and it’s comfort food that you don’t have to feel guilty about. Score!
For me, the best part of eating chili is the garnishes. Avocado and sour cream are my two favorites. I’ve listed others below, just remember that if you’re trying to eat light, they will add some extra fat/calories to your dish, so don’t go overboard. 😉 As always, feel free to make changes to this recipe to make it suit your tastes. The bell pepper can be omitted, the beef can be replaced with ground turkey, you can skip the beans, add other veggies, etc. Enjoy!
Healthy Beef and Sweet Potato Chili
Warm and hearty beef and sweet potato chili. Healthy and flavorful!
- 1 tablespoon extra virgin olive oil
- 1/2 pound lean ground beef
- 1 small onion chopped
- 1 small bell pepper chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 2 tablespoons chili seasoning
- One 4 oz can diced green chiles
- 2 cups peeled, diced sweet potatoes about 1 large sweet potato
- One 15 oz can tomato puree or tomato sauce
- 1 heaping tablespoon tomato paste
- 1 1/2 cups low sodium beef broth
- 1 cup water
- One or two 16-oz cans of kidney, black or pinto beans, drained
- 3/4 cup frozen corn kernels
- Optional garnishes: grated cheese, green onions, sour cream/greek yogurt, tortilla chips, avocado, cilantro
Place a large pot over medium-high heat. Add the olive oil and ground beef and cook for about 5 minutes, breaking the meat into small pieces with a wooden spoon. If the meat appears dry, add a few drizzles of olive oil. Add the onion, bell pepper and celery and cook 5 minutes more, stirring occasionally. Add the garlic, chili seasoning and a pinch of salt. Stir to combine. Cook for one more minute. Add the green chiles, sweet potatoes, tomato sauce, tomato paste, beef broth, water, beans and corn. Stir to combine. Bring to simmer over medium heat and simmer, covered, for 20 minutes, stirring occasionally. Check that the sweet potatoes are tender. Taste and add salt, pepper or additional chili seasoning, if desired. You can also add more water or beef broth if you want to thin it out.