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The Best (and healthiest) Chili You’ll Ever Make

Recently I tried a new chili recipe.

In my 13+ years of being married, I have made a lot of chili. I feel like it’s one of those big batch meals that you can make and then eat all week long, not to mention, a staple food for any fall tailgate, so let me repeat, I’ve made a lot of chili.

And I have to say that this one, adapted from Simply Real Eating tops them all. It’s (dare I say?) vegetable forward, not bean forward, and I like it that way. The sweet potato and red pepper add an amazing touch, plus not needing a special chili spice mix takes this recipe to the next level. If you’re looking to up your lunch game next week (or just want to try some good chili 🙂 ), I highly recommend giving this one a try!

Updated from original post from 3/24/22.

Sweet Potato & Red Pepper Chili

An aromatic chili that is healthy AND tastes delicious
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Chili
Ingredients Method

Ingredients
  

  • 1/2 yellow onion chopped *I highly encourage you to swap the first 3 ingredients (onions, carrots and celery) for 1 mirepoix mix
  • 3 carrotts chopped
  • 5 celery stalks chopped
  • 1 lb ground chicken could also use turkey or beef
  • 1 small sweet potato chopped
  • 1 15 oz can black beans liquid drained
  • 1 15 oz can of corn liquid drained
  • 1 red bell pepper seeded and chopped
  • 1 28 oz can diced tomatoes
  • 2 cups chicken stock could also use vegetable stock (or water)
  • 1.5 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1 tbsp brown sugar (or more to taste)
Optional Chili Toppings
  • shredded cheese, sour cream, lime wedges, green onions, tortilla chips, etc.

Method
 

  1. Do your Mise en place: (if not using a mirepoix mix) chop your onion, carrots and celery. Peel and chop your sweet potato into small chunks. Seed and chop your bell pepper into small chunks. Drain the black beans and corn.
  2. Heat a drizzle of olive oil in a large pot over medium heat. Once hot, add the mirepoix mix (onion, carrots, celery) and sauté until soft (about 5 minutes).
  3. Remove the mirepoix from the pot, increase the heat to medium high and cook the ground chicken until browned (about 5 minutes). Be sure to break up the meat.
  4. Once the meat is browned, add all the other ingredients into the pot and let cook together for 10 minutes. Add salt to taste (or until it sings!)
  5. Chili can sit and simmer for longer but when ready to serve, scoop into bowls and add any chili toppings you like!

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