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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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:
Chop the bell pepper, onion, and carrots.
Add the ground beef and chopped veggies to a large pot on medium heat. While it is cooking, peel and chop the sweet potato.
Add the minced garlic and spices to the pot. Continue to cook until the beef is cooked through and the spices are fragrant.
Add in the chopped sweet potato, crushed tomatoes and broth. Cook for about 30 minutes, or until veggies are fork tender.
Add the lime juice and salt to taste.
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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