Recipe: ​Sweet Potato Chili

For a delicious midweek meal, this Sweet Potato Chili can't be beat. Savory, slightly sweet and seasoned just right~

Serves 8

  • 1 Tablespoon oil
  • 2 sweet potatoes, peeled and grated on large holes of a box grater
  • 1 onion, diced
  • 6 cloves of garlic, minced
  • 2 Tablespoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon ground chipotle powder
  • 3 Cups water
  • 2 15-oz cans of black beans, rinsed and drained
  • 1 14-oz can of diced tomatoes
  • 1 Tablespoon lime juice
  • Cilantro and sour cream to garnish

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.

Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.

Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and garnish with cilantro and sour cream