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.
