There is just something about fall that gets our family in the mood for some good chili. The leaves changing, the cool, crisp weather…and a warm chili dinner! Plus, the the leftovers make a great
lunch the following day.
This sweet potato chili recipe from Cookie and Kate is one of our all time favorites. It’s a sure way to keep James and the boys’ mouths and bellies satisfied! (It’s a big deal in my household to prepare a dish where the meat isn’t missed by the Myers men!) This recipe is the perfect mix of sweet and spicy, satisfying my salty cravings and my sweet tooth in the same spoon. Sweet potatoes are pretty common in the Myers home and honestly, being UT Vols fans, any excuse to add orange to our meals in the fall is a no-brainer! It’s the perfect game day treat!
To save myself a little prep time, I buy the bagged sweet potatoes from the store that are already cubed. I also tend to skip out on the cayenne pepper for Noah and Cole. We enjoy it with some whole wheat tortilla chips or crackers on the side and add a few slices of cool avocado or radishes to top it all off!
You will need:
- 1 medium, red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into small bite size pieces
- 4 garlic cloves, pressed or minced (may substitute 1 tbsp. of minced garlic)
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper (give or take, depending on your spice tolerance)
- 2 tsp. unsweetened cocoa powder
- 1/4 tsp. ground cinnamon
- ground sea salt and black pepper
- 28 oz. canned diced tomatoes, including the liquid
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 2 cups vegetable broth (or one 14 oz. can)
- Optional garnish: radish slices, green onion, or avocado slices
- In a 4 to 6 quart stockpot, sautée your fresh chopped veggies in one to two tablespoon of olive oil on medium-high heat. Be sure to stir the ingredients every few minutes so they can cook evenly.
- When your onions become translucent, you can turn the heat down to medium-low.
- Add the garlic, spices, canned ingredients, and broth. Stir well.
- Cover pot and cook for 45 minutes up to two hours, stirring occasionally. You’ll know your chili is done when the sweet potatoes become soft and the liquid reduces a bit, producing the perfect hearty chili consistency. Season chili with salt and pepper to taste.
- Garnish with toppings of your choosing, share with friends and family, and enjoy!
Click here for the original recipe, and make sure you connect with Kate for more awesome family-friendly clean eating meals.