If you have seen any of my other posts you may have noticed I do serve sweet potatoes often! My kids love to eat them as fries, and I like to put them into many dishes. The hint of sweetness they provide compliment many other ingredients. I started putting sweet potatoes in my chili after my husband bought a butternut squash that I needed to use before it went bad. It worked so well I moved right on to sweet potatoes and now I rarely make chili without them. This is a staple recipe in my kitchen and I hope you enjoy it as much as we do!
I also serve this with whole wheat cornbread, and you can find that recipe here. I followed this recipe but instead of using cream I used milk and it came out perfect.
Also, here is a link to the tomato product I use. We do stay away from canned tomatoes because of the possibility of chemical leaching into the product.
Sweet and Spicy Chili
By Published: May 7, 2014
- Prep: 10 mins
- Cook: 35 mins
- Ready In: 45 mins
If you have seen any of my other posts you may have noticed I do serve sweet potatoes often! My kids love to eat them as …
Ingredients
- 1/2 onion
- 1 green pepper
- 2 small jalapeno peppers
- 2 cloves garlic
- 1/2 pound ground beef
- 24 ounces strained tomatoes This is one jar of the tomatoes I use
- 1 can red kidney beans
- 2 Tbsp cumin
- 2 Tbsp chili powder
- 2 tsp adobo seasoning I use frontier brand
- 1 large sweet potato or two small
Instructions
- Chop onion, green peppers, jalapenos, and mince garlic. Place ingredient in a large sauté pan with the ground beef. Cook over med-high heat until beef is browned. Drain grease.
- Add tomatoes, beans, and seasonings. Cover pan and decrease heat to a simmer. Simmer while peeling and chopping sweet potatoes.
- Add sweet potatoes to pan, and simmer for about 20 minutes or until potatoes are soft.
