Sweet potato chili

Aimee Fortney

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Sweet complements the heat when you add sweet potatoes and a touch of cinnamon to all the other spices.

Sweet potato chili

If you have recently made Mexican beans, this is an awesome way to use the leftovers, and they are a delicious addition to the chili. Also a great way to use leftover sweet potatoes.

Sweet potato chili

Serves 6-8

Ingredients:

  • Olive oil (enough to barely coat the bottom of your pan)
  • 1 white onion, diced
  • 3 cloves of garlic, minced
  • 1 jalapeño pepper, diced finely
  • 2 cups cooked pinto beans* (or 2 cans of kidney beans, rinsed and drained)
  • 3 cups cooked sweet potato, mashed
  • 1 jar of stewed tomatoes (fresh is best, but 1 large can of crushed tomatoes can be used)
  • 1 can tomatoes with diced chilies
  • 1 teaspoon ground cinnamon
  • Sazón Completa (to your taste, about 1-1/2 teaspoons)
  • Cumin (to your taste, about 1/2 teaspoon)
  • Cayenne pepper (to your taste, about 1/2 teaspoon)
  • Chili powder (to your taste, about 1 teaspoon) 
  • Salt and pepper (also to your taste)
  • Cheese (for topping)
  • Sour cream (for topping)
  • Jalapeño (for topping)
  • Sliced avocado or guacamole for topping
  • Pico de gallo on top of chili
  • Crackers or tortilla chips

Directions:

  1. In a large skillet over medium-high heat, add the olive oil, onion, garlic and jalapeño, and sauté until the onions are translucent.
  2. Add the tomatoes, beans, sweet potatoes and seasonings (all to your taste), stirring to combine.
  3. Bring to a boil, then cover and reduce heat to low, and simmer for a couple of hours, stirring occasionally, and tasting to see if any other spices are needed.
  4. Serve with cornbread or crackers/tortilla chips of your choice and enjoy!

More chili recipes to try

Black eyed pea chili
Hearty healthy chili
White bean chili

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.