Sweet Potato Chipotle Chili

because some leftovers are better the next day

Happy Thursday, y’all! We’re more than halfway through September, so even though it’s still 95 degrees out- I think it’s finally time to make some chili!

This Sweet Potato Chipotle Chili is a delicious take on one of my favorite meals. I love making chili for meal prep because it actually tastes better with time. You’ll love the smoky chipotle flavors with the sweetness from the sweet potato. Even if you’re not a sweet potato fan, I promise you’ll love this chili.

And of course it’s super high protein, full of veggies and Whole30 friendly too.

YOUR MEAL PLAN

Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

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Get this prep done in less than an hour! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

THE RECIPE

Sweet Potato Chipotle Chili

Macros per serving:

342 cal, 11g fat, 29g carb, 7g fiber, 35g protein (I used 1.25 lb ground beef 93% lean, no toppings included)

Servings: 4 servings

Time: 40 minutes

Tools:

• Large pot

• Cutting board

• Knife

Ingredients:

• 1-1.5 lb ground beef

• ½ onion

• 1 bell pepper

• 2 large carrots or 10ish baby carrots

• 1 sweet potato

• 3 cloves garlic, minced

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp cumin

• 1-2 tsp chipotle powder (depending on how spicy you like it!)*

• 1 tsp oregano

• ½ tsp paprika

• 2 16 oz. cans crushed tomatoes (fire-roasted works really well)

• 2 cups beef broth

• 1 tbsp lime juice

• Salt to taste

• Toppings of choice: avocado, cilantro, chopped onion, sour cream, shredded cheese, tortilla chips

Instructions:

1. Chop the bell pepper, onion, and carrots.

2. Add the ground beef and chopped veggies to a large pot on medium heat. While it is cooking, peel and chop the sweet potato.

3. Add the minced garlic and spices to the pot. Continue to cook until the beef is cooked through and the spices are fragrant.

4. Add in the chopped sweet potato, crushed tomatoes and broth. Cook for about 30 minutes, or until veggies are fork tender. 

5. Add the lime juice and salt to taste.

6. Top with toppings of choice.

NOTES

* I used 2 tsp of chipotle powder and it was perfect for me!

LAZY VERISION

• Use pre chopped onions and bell peppers

• Use baby carrots instead of large carrots- less chopping and no peeling!

SUBSTITUTIONS

• Sub for ground beef: ground turkey

• Sub for chipotle powder: more chili powder

• Want more protein, carbs and fiber? Add a can of drained and rinsed black beans!

STORAGE

• Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers.

• If topping with avocado, store separately.

REHEATING

• Reheat for 2-3 minutes, stirring halfway through. Add desired toppings.

GROCERY LIST

PRODUCE

• ½ onion

• 1 bell pepper

• 2 large carrots or 10ish baby carrots

• 1 sweet potato

• 3 cloves garlic

• Toppings options: avocado, cilantro, chopped onion

MEAT/DAIRY

• 1-1.5 lb ground beef

• Toppings options: sour cream, shredded cheese

PANTRY

• 2 16 oz. cans crushed tomatoes (fire-roasted works really well)

• 2 cups beef broth

• 1 tbsp lime juice

SPICES/STAPLES

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp cumin

• 1-2 tsp chipotle powder (depending on how spicy you like it!)

• 1 tsp oregano

• ½ tsp paprika

• Salt to taste

MACROS

Per serving, 4 servings total.

342 cal, 11g fat, 29g carb, 7g fiber, 35g protein (I used 1.25 lb ground beef 93% lean, no toppings included)

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