Sweet Potato Chili

October 18, 2016



Need a dinner idea? My kids request this Sweet Potato Chili (see recipe below) alllll the time. Shhh…don’t tell them that it’s healthy.

1 lb lean ground bison or turkey
1 large onion, peeled and chopped fine
3 stalks celery, tough strings removed, chopped fine
1 thick sweet carrot, peeled and grated
3 cloves garlic, passed through a garlic press
2 Tbsp extra-virgin olive oil, separated
1 Tbsp unsulfured molasses
1 can (15 oz) navy beans, drained and rinsed
1 can (19 oz) diced, low-sodium peeled plum tomatoes*
1 can (15 oz) red kidney beans, drained and rinsed
3/4 cup chicken stock*
1 medium sweet potato, peeled, cooked and mashed
1 Tbsp chili powder


1. Put 1 tablespoon olive oil in medium skillet and heat over medium-high flame. Add ground bison or turkey and cook until browned. Transfer browned meat from skillet into a fine mesh sieve and let drain.

2. Heat remaining tablespoon olive oil over medium flame in a Dutch oven**. Add garlic, onion, carrot and celery. Cook until vegetables become soft, about 5 minutes.

3. Add drained meat, chili powder, molasses, tomatoes, potatoes and beans. Bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. **You can cook vegetables in a skillet and transfer all ingredients to your crockpot and slow cook for several hours. #kellifrancefood

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