Skip to content


Sweetpotato Chili

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC
This heartwarming chili is made with a variety of beans and sweetpotatoes before being simmered in spiced and diced tomatoes. This is a crowd-pleaser as it’s budget-friendly, readily whipped up in a slow-cooker and can be easily made vegan-friendly by omitting the beef.
Print Recipe


  • 2 cans (14.5 ounce) diced tomatoes with chilies
  • 1 can (14.5 ounce) kidney beans
  • 1 can (14.5 ounce) black beans
  • 1 can (14.5 ounce) garbanzo beans
  • 1 pound lean ground beef, 93% lean
  • 1 large sweetpotato, diced
  • 1 large bell pepper, diced
  • 3 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • dried red chili flakes, to taste
  • 2 cups low sodium vegetable stock or water


  • Rinse all beans under cool water until water runs clear
  • In a large slow cooker, add in all ingredients and stir well
  • Set heat to low and cook chili for at least 4 hours
  • Serve chili hot with optional toppings
1. You can substitute 1 teaspoon of garlic powder for the 4 fresh garlic cloves.
2. You can substitute 1 tablespoon of onion powder for the 1 medium onion.
3. Optional toppings can include plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onions
Number of servings (yield): 12