Who says a chili needs beans! This No Bean Sweet Potato Chili is Southern Comfort Food at its best! Packed with beef, kale, jalapenos, and spices, this is everything you expect a from a chili, minus the tummy trouble!
Chili has got to be one of my favorite comfort foods. I love the complex flavors and different textures it brings together with a multitude of ingredients and spices. Plus you can make a hundred chilis and still be eating something different each time!
This slow-cooker chicken chili , for instance, has quinoa and chicken as the main stars, whereas today's chili has no beans but beef (or turkey!), sweet potatoes and kale (for the greens, you know!).
We could dive into cooking philosophy and ask ourselves "what makes a chili a chili?" in a three-part essay but I'm just not feeling nerdy enough today. I just know I love chilis, in whichever forms they come.
But this Sweet Potato Chili is definitely amongst the best ones as it is not only healthy but also wonderfully filling without the belly trouble beans can get you into!
SO if you're feeling cold today, or just need a big bowl of comfort, or just need a quick and healthy dinner, make a huge batch of this no bean sweet potato chili and have the best leftovers for the next day.
p.s.: can we talk about how cute these jalapeños are?
Ok, no bean chili => in my face now!
If you tried this No Bean Sweet Potato Chili don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
No Bean Beef and Sweet Potato Chili
Who says a chili needs beans! This No Bean Sweet Potato Chili is hearty Southern Comfort Food at its best! Packed with beef, kale, jalapenos, sweet potatoes and spices, this is everything you expect a from a chili, minus the tummy trouble!
- 1 lb. lean ground beef 470 g, or ground turkey
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 jalapeño de-seeded, minced
- 1 large sweet potato peeled, chopped into ½ in. pieces (or so)
- 28 oz. canned chopped tomatoes 793 g
- 1 teaspoon sea salt
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon tamari or soy sauce - optional - leave out for Whole30 and paleo
- ½ lime juiced
- 4-5 leaves kale de-ribbed and torn into small pieces
- 2-3 scallions sliced
- Hot sauce to serve - optional
Add beef to a large saucepan over medium high heat. Use a spoon to break up the beef into smaller pieces, stirring occasionally, until browned.
Add chopped onion, minced garlic, jalapeño, chopped sweet potato, canned tomatoes, salt, and spices. Bring mixture to a boil, then simmer and cover. Cook for 30 minutes or until potatoes have softened and are cooked through.
Remove from the heat. Stir in tamari (if using), lime and kale. Keep stirring until the kale has wilted in the warm chili (about one minute). Serve warm, top with sliced scallions and your favorite hot sauce.