Sweet Potato and Plantain Chili

Sweet Potato and Plantain Chili: Jessi's Kitchen

I haven’t had a good bowl of chili in over two years probably and I decided that with the weather dropping so much this week that I really wanted to make some. Chili is just a classic and nostalgic soup to me.

My husband and I still can’t tolerate legumes very well so I wanted to make a hearty chili without them. I decided to use a combination of sweet potato and plantains in place of the beans and they were SO perfect. Exactly what I was craving.

I prefer to use plantains that are kind of in between the green and yellow. The yellow is a bit to sweet for my taste in this soup but feel free to use whatever flavor you prefer.

I enjoyed serving the soup with some fresh cilantro and goat cheese!


Sweet Potato and Plantain Chili

Sweet Potato and Plantain Chili
Serves 6
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Prep Time
15 min
Total Time
50 min
Prep Time
15 min
Total Time
50 min
  1. 1lb grass-fed ground beef
  2. 1 cup diced red onion
  3. 1 red bell pepper, chopped
  4. 2 large jalapeno, deseeded and chopped
  5. 3 cups sweet potato, chopped
  6. 2 tsp garlic powder
  7. 1 tsp cumin
  8. 1 tsp smoked paprika
  9. 2 Tbsp chili powder
  10. 1 tsp sea salt
  11. 6 oz can tomato paste
  12. 26 oz crushed tomatoes (I prefer Pomi)
  13. 4 cups bone broth or stock
  14. 1 green and slightly yellow plantain, peeled and chopped
Optional Toppings
  1. Fresh Cilantro
  2. Goat Cheese
  1. Heat a large pot or dutch oven to medium/high heat and brown the ground beef and break it up in to small pieces.
  2. Add the onion, bell pepper, jalapeno, sweet potato and seasonings and sauté for 2-3 minutes.
  3. Add the tomato paste, crushed tomato and broth and simmer for 30 minutes.
  4. Add the chopped plantains and simmer for another 20 minutes or until plantains and sweet potatoes are softened.
  5. Serve with your favorite chili toppings and enjoy!
  1. Feel free to adjust chili spice to personal taste.
Jessi's Kitchen http://jessiskitchen.com/
Sweet Potato Edit 2

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