Sweet Potato Chili

We had sweet potatoes to use and because of the weather I wanted a warm bowl of chili. We added the sweet potato and used black beans, red onion, lime juice and cinnamon to steer away from traditional chili flavors. Add more tomatoes or make it vegetarian! This dish is so easily adjusted to suit your taste buds. The measurments are not exact. I just tend to throw ingredients in and feel out the balance.


butter/ olive oil
1 white onion, diced
2 green bell peppers, diced
1 jalapeno, diced
salt and pepper, to taste
pinch of cinnamon, or to taste
ground meat of your choice
1 can of black beans, drained and rinsed
1 sm or lg can of crushed/chopped tomatoes
2 large sweet potatoes, baked and cooled
2 cups (up to your discretion) low sodium chicken broth
juice of 1 lime
chopped red onion
sour cream
2 tablespoons apple cider vinegar (optional)

  1. Cook the sweet potatoes in the oven until soft. Let cool completely.
  2. Heat butter or oil in a large soup pot. Add the onions and cook until translucent. Add the peppers and sauté a few more minutes.
  3. Add the ground meat and cook through, breaking it up into small pieces. Season with salt, pepper and cinnamon.
  4. Peel off the skin of the sweet potatoes with your hands. Break up the potatoes into chunks and add to the pot along with the black beans and tomatoes. Add chicken broth to get the desired consistency. Simmer until the flavors blend, about 30 minutes.
  5. Add the lime juice and apple cider vinegar and stir.
  6. Serve hot, top with red onion, sour cream and cilantro.

Try serving it over lentils, rice, quinoa or greens like spinach or sweet potato.

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