Is this recipe healthy?

I consider this a healthy recipe as it uses real, unprocessed ingredients and has a balanced mix of protein, complex carbs, and fat. It's also homemade using real food ingredients which makes it much healthier than any canned or packaged chili you'll find at the store.

No, this recipe is not considered keto or low-carb because the sweet potatoes and beans add carbs.

How can I make this spicier?

You can spice up your chili by using chipotle powder or any other type of group spicy chili powder.

Sweet Potato Beef Chili (Instant Pot or Stovetop)

Ingredients

Units Scale

1 tablespoon cooking oil
2 garlic cloves, minced
2 onions, chopped
2 pounds lean ground beef
4 cups low-sodium beef or vegetable broth
4 large sweet potatoes, peeled and chopped (about 1 1/2 pounds)
1 15–ounce can pinto beans, rinsed and drained
1/4 cup tomato paste
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

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Instructions

Press the Sauté button on the Instant Pot and pour in the cooking oil. Let the oil heat up for a few minutes.
Add the garlic and onion and let them cook for a couple of minutes so they start to soften.
Add the ground beef and use a spatula or wooden spoon to break up the meat. Cook for 3 minutes.
Add the broth, sweet potatoes, beans, tomato paste, chili powder, ground cumin, and salt.
Lock on the lid and set the time to 8 minutes on high pressure.
When the cooking time is complete, let the pressure come down naturally for about 5 minutes, and then use the quick-release to get rid of the remaining pressure.
Carefully remove the lid, stir, and serve hot.

Notes

Stovetop instructions: sauté the garlic and onion in the oil for a few minutes in a large stockpot over medium heat. Add the ground beef and use a spatula to break it up as it start to cook. Then, add the broth, sweet potatoes, pinto beans, tomato paste, chili powder, cumin, and salt. Bring to a boil, reduce the heat, and cover the pot with a lid. Simmer for 25-30 minutes, or until the sweet potato chunks are fork tender. Serve hot.
Feel free to use your favorite protein in this recipe. I used ground beef, but you can use ground chicken, pork, or turkey.
To make this recipe Whole30 or paleo friendly, just leave out the beans.
To make this recipe vegetarian, use three cans of beans and leave out the meat.
Store any leftovers in the fridge for up to 4 days. Reheat before serving.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Main Dish
Method: Instant Pot or Stovetop
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 319
Sugar: 2 g
Sodium: 307.8 mg
Fat: 16.4 g
Saturated Fat: 6.3 g
Carbohydrates: 17 g
Fiber: 3.7 g
Protein: 25.2 g
Cholesterol: 69.8 mg