Are you looking for a sweet potato chili recipe?
Who knew sweet potato chili would be so amazing?!
It’s quick, easy and has healthy ingredients. The family loves it – and the goat cheese and avocado on the top finish it off beautifully.
I tweak the recipe a little bit when I make it. I sauté the onions and garlic in the instant pot and then brown the meat. I also use ground turkey instead of ground chicken sometimes. I cut up the sweet potato into chunks when putting it into the instant pot. And I generally eliminate the Jalepeno… too hot for our family. But I do put in the pepper flakes. Enjoy!!
Sweet Potato Chili INGREDIENTS
- 1 medium white onion, diced
- 3 cloves minced garlic
- 1 red bell pepper, diced
- 1 large sweet potato, 14 oz
- 1 lb 93% lean ground chicken or Turkey
- 1 lb 95% lean ground beef
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 14 oz can petite diced tomatoes
- 1 cup reduced sodium chicken broth
- chopped scallions, for garnish
- 8 oz diced avocado, from 2 small haas
- 4 oz goat cheese, optional leave out for whole30
INSTRUCTIONS
SLOW COOKER:
- Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
INSTANT POT:
- Place all the ingredients except the scallion, avocado, and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
