Sweet Potato Chili
This chili is filled with vibrant chunks of sweet potato they are soft and tender, ground beef, beans and it’s a fun twist on a classic chili, and perfect for warming up on cold days. Everything comes together in one pot and as the chili simmers, the kitchen is filled with mouthwatering aromas.
Recipe by: Tawnie Graham | Krolls Korner
Ingredients
1 Tbsp. Olive oil
½ white Onion, diced
2-3 large Carrots, diced
1 red Bell pepper, diced
3-4 cloves Garlic, minced
1 lb. Ground beef
3 Bako Sweet Sweet Potatoes, peeled and diced
1, 15 oz. can Fire roasted tomatoes
1, 4 oz. can Diced green chilies
1, 15 oz. can black beans
1, 15 oz. can cannellini beans
4-5 cups beef broth
Seasonings: 1 tbsp chili powder, 1 tsp. cumin, 1 tsp kosher salt, black pepper to taste, ¼ tsp paprika, pinch of cinnamon optional
Garnish: sour cream, cilantro, avocado, cheese
Directions
Heat oil in a large pot over medium heat.
Add onion, carrot, and bell pepper, saute for 5-7 minutes until veggies soften.
Add a pinch of salt and pepper and the garlic. Stir for 30 seconds.
Add the ground beef and cook until no longer pink.
Add Bako Sweet Sweet Potatoes, tomatoes, green chilies, beans, broth and seasonings. Stir to combine.
Bring to a boil, then turn heat down to medium-low and cook, uncovered, for 30-40 minutes or until sweet potatoes are fork tender.
Taste and adjust seasonings, as desired and serve with your favorite garnishes.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.