Beanless Chili Loaded Sweet Potato

Looking for a healthy Super Bowl snack? Try making Beanless Chili-Loaded Sweet Potato!

So why make a beanless chili?  Beans contain phytates which inhibit nutrient absorption and cause inflammation–ever heard the term ‘musical fruit’? Beans also contain lectins which can mess with healthy hormonal functions. And to top it off, beans are high in carbohydrates. Beans (also known as legumes) are promoted as a healthy food, because of their fiber, vitamins and minerals, and “high” protein content. In fact, beans aren’t a dense protein source, since most contain 2-3 times as many carbs as protein. When compared to vegetables and fruits, beans are lacking in both fiber and micronutrient density.

This beanless chili dish is easy to put together, just make sure that you afford yourself the 1.5 hours of simmer time.  Servings: 8


Here’s what you need:

  • 3 purple sweet potatoes
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 bell peppers, red, orange and yellow, chopped
  • 1 yellow onion, chopped
  • 1.5 pounds ground pork sausage (or your ground meat of choice)
  • 1 Tablespoon chilli powder
  • 1/2 teaspoon allspice
  • 1 Tablespoon sweet paprika
  • pinch of cloves
  • 1 1/2 Tablespoon unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cumin
  • 1/2 teaspoon sea salt
  • 2 (15oz) cans organic tomato sauce
  • 1 Tablespoon apple cider vinegar
  • 1/2 cup filtered water
  • 1 avocado


  1. Preheat oven to 400 degrees F.
  2. Wash the sweet potatoes and pierce the skin in several places with a knife. Bake for 45 minutes.
  3. In a large pot, heat the olive oil over medium.
  4. Add garlic, bell peppers and onion.
  5. Cook for about 5 minutes, until tender.
  6. Add the pork and chili powder and cook until the meat is no longer pink.
  7. Add the rest of the spices, tomato sauce, vinegar and water.
  8. Bring to a simmer.
  9. Reduce heat to low and simmer, uncovered for 1 1/2 hours.
  10. To serve: Slice open a piece of sweet potato and top with a big scoop of chili and avocado slices.
  11. Season the avocado with lemon juice, cumin, sweet paprika and sea salt.

* For a meal lower in carbs, serve your chili over scrambled eggs instead of sweet potato

Nutritional Analysis: 272 calories, 11g fat, 532mg sodium, 24g carbohydrate, 7g fiber, and 22g protein.