Red Bean Sweet Potato Chili

I absolutely love making soup, stew, and chili! I can seriously eat them all year long.

My favorite recipe in the cooler months though is this comforting and healthy chili. It is filled with protein from the red kidney beans and loaded with vitamins and minerals from the root veggies. It is a perfect combination that will leave you feeling satisfied without compromising your waistline. Sweet potatoes and carrots are rich in antioxidants that nourish your skin and hair and also help prevent the damage from free-radicals. Root vegetables are excellent choices to add to any soup, stew or to eat by themselves, because they are naturally sweet and can help cure sugar cravings. I know for myself, if I am craving sugar and I eat a sweet potato (or other sweet root veggie) it subsides my craving and I no longer feel the need to reach for the sweets. This is a perfect recipe for a chilly day to warm and nourish your body. Not to mention that it is budget friendly and fast and easy to make! Serve with a side of quinoa if you'd like and a green salad. Enjoy!


  • 1 tbsp. olive oil

  • 2 medium carrots, peeled and cut into ½ inch pieces

  • 1 medium parsnip, peeled and cut into ½ inch pieces

  • 1 sweet potato, peeled and cut into 1 inch pieces

  • 1 medium onion, chopped

  • 2 cans (15 to 19oz each) red kidney beans, (rinsed and drained)

  • 4 tsp. chili powder

  • 1 can (28oz.) whole tomatoes in juice

  • ¼ cup loosely packed fresh cilantro leaves, chopped

In 5-quart saucepot, heat olive oil on medium-high heat until hot. Add carrots, parsnips, sweet potato, and chopped onion, and cook 8 -10 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.

Meanwhile, on large plate, with fork, mash 1 cup drained beans.Stir chili powder into vegetables in saucepot; cook 1 minute, stirring. Add tomatoes with their juice, whole and smashed beans, and 1½ cups of water; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, uncovered for 10 minutes, stirring occasionally. Top with cilantro to serve.


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