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Sweet potato chili for chilly nights




Packard Health’s Registered Dietician, Karen Koeppe shares a heart-warming chili made with a variety of beans and sweet potatoes before being simmered in spiced and diced tomatoes. It’s a crowd-pleaser, budget-friendly, readily whipped up on the stovetop in under 30 minutes!



  • 2 cans (14.5 ounces) diced tomatoes with chilies
  • 1 can (14.5 ounces) kidney beans
  • 1 can (14.5 ounces) black beans
  • 1 can (14.5 ounces) garbanzo beans
  • 1 large sweet potato, diced
  • 1 large green bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 3 garlic cloves, minced (My local favorite: Dyer Family Organic Farm Garlic – any variety – available at Argus Farm Stop located at 1200 Packard Rd.
  • 1 medium yellow onion, diced
  • 2 tablespoons chili powder (can modify according to personal preference)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon – Yes!
  • Dried red chili flakes, to taste
  • 2 cups low sodium vegetable stock


  1. Saute garlic, onion, diced sweet potato and spices in 1 Tbsp olive oil until soft and fragrant.
  2. Add 2 c. vegetable broth, canned tomatoes, beans(drained and rinsed) and diced peppers
  3. Bring to a boil, then simmer for 20 minutes until the sweet potatoes are tender
  4. Serve chili hot with optional toppings (e.g. sliced green onions, sliced jalapenos, dollops of plain non-fat Greek yogurt)