Sweet Potato & Red Pepper Chili
An aromatic chili that is healthy AND tastes delicious
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Chili
- 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 baked beans liquid drained (look for baked beans without corn syrup)
- 1 red bell pepper seeded and chopped
- 1 28 oz can diced tomatoes
- 2 cups chicken stock could also use vegetable stock
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
Optional Chili Toppings
- shredded cheese, sour cream, lime wedges, green onions, tortilla chips, etc.
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 baked beans.
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).
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.
Once the meat is browned, add all the other ingredients into the pot and let cook together for 10 minutes.
Chili can sit and simmer for longer but when ready to serve, scoop into bowls and add any chili toppings you like!