Sweet Potato Chili
Hearty and flavorful, this sweet potato chili is a family favorite!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
- 1 lb ground beef leave out if you want to make a vegetarian version
- 3 cups of sweet potatoes chopped
- 1 small onion diced
- 1 green bell pepper diced
- 3 cloves of garlic minced
- 2 14.5 oz cans of diced tomatoes and chili undrained
- 1 28 oz can tomato sauce
- 2 cups of vegetable broth
- 2 bay leaves
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon red pepper flakes
- 1 cup of cheese
Place the pot on the stove and turn heat to medium-high. Cook ground beef and onion until fully cooked. The onion should be translucent and the ground beef should have no pink in the center. Drain the grease from meat and onion mixture and set aside in a separate bowl.
Add sweet potatoes, bell pepper, and cloves to the hot pan and cook. If you plan on simmering for longer than 30 minutes, you may leave the vegetables slightly undercooked. If you plan to do a quicker simmer, cook until fork tender.
Once cooked to desired tenderness, add in meat and onion mixture, tomatoes and chili, tomato sauce and vegetable broth.
Mix in bay leaves, cumin, chili powder, and red pepper flakes. Bring chili to a boil.
Once boiling, turn heat down to medium-low and simmer. Simmer for 15-60 minutes.
Once finished simmering, stir in cheese, one handful at a time until completely incorporated. Top chili with sour cream, fresh tomatoes, and cilantro.