Sweet Potato Chili with Avocado Cream

4.3 of 5 (19)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.5
  • Total Fat: 7.8 g
  • Cholesterol: 1.3 mg
  • Sodium: 632.9 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 13.9 g
  • Protein: 11.0 g

View full nutritional breakdown of Sweet Potato Chili with Avocado Cream calories by ingredient


vegetarian chili with sweet potatoes vegetarian chili with sweet potatoes
Number of Servings: 8


    2 T. canola or olive oil
    1 medium yellow or red onion, chopped
    4 to 8 cloves of garlic, minced
    4 C. sweet potato or yam (about 2 medium), peeled, 1/4 inch dice
    2 T. chili powder or to taste
    1 t. cumin or to taste
    1 C. vegetable stock or water
    2 15 oz. cans of diced tomatoes
    2 15 oz. cans of kidney, pinto or red beans
    Cilantro or radish sprouts for garnish (optional)

    Avocado Cream
    1 ripe avocado, medium - mashed
    1/2 C. of plain yogurt - fat free (I used yoplait 2X protein)
    whip together until smooth add salt and pepper to taste.


1. Heat oil in a large skillet over medium-high heat. Add onion and saute' for about 7 minutes, stirring frequently, until translucent. Add garlic and sweet potato, stir, and saute' for about 4 minutes, stirring frequently. Sprinkle with chili powder and cumin, and stir to coat vegetables with spices. Stir in stock or water, scraping up brown bits from the bottom of the skillet.
2. Stir in tomatoes and bring a boil, then reduce heat to medium, cover and simmer for 10 minutes. Stir in beans, cover, and simmer until sweet potato is tender, 5 to 10 minutes.
3. To make avocado cream: In a small bowl, mash avocado; add yogurt and whisk until smooth. Season to taste with salt and pepper.
4. Serve chili topped with a dollop of avocado cream, garnished with cilantro or radish sprouts, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user HAYHON.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    Note: I only made the chili.
    I had to make a few substitutions, fresh tomatoes for canned and increasing the broth.Mixed chili beans instead of kidney beans.
    Taste great! I love sweet potatoes. I'll be enjoying this for my lunch shortly.
    THANKS FOR SHARING it's a keeper.
    - 4/14/10

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    Very Very good. VERY satisfying. Makes a great lunch at work. The Avocado cream is a wonderful addition. (I love avocados) I made this with black beans (all I had on hand)...and thought about putting some corn in it. Perhaps next time. I also added 1/4 tsp ceyenne pepper and a pinch of pepper flacks - 12/4/12

  • no profile photo

    Avocado Cream is good - 11/1/20

  • no profile photo

    yum - 7/11/20

  • no profile photo

    Sounds intriguing but no cilantro or radish sprouts for garnish tho. - 12/18/19