Prep Time Cook Time Serves
15 min 40 min 6

Sweet Potato Chili

Course/Meal: Meatless Main Courses
Main Ingredient: Vegetables
Cook Time: 40 minutes
Prep Time: 15 minutes
Makes: 6 servings

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish on a cold evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.


1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) sodium reduced vegetable stock
3 small sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
3 cups (750 mL) cooked brown rice, hot

Nutrition Facts
Per 1 serving
Calories 385
Fat 4 g    
Saturated 0 g
+ Trans g
Cholesterol mg
Sodium 506 mg    
Potassium mg    
Carbohydrate 77 g    
Fibre 12 g    
Sugars g
Protein 12 g
Vitamin A    
Vitamin C    


1. In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.

2. Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add freshly ground black pepper to taste. Serve over brown rice.