Sweet Potato Chili
Light, flavorful, and delicious, consider this a template and customize as you wish! Use sweet potatoes or diced squash.
  • 1lb sweet potatoes (approx. 1 large or 2 medium potatoes)
  • 1 yellow onion
  • 4-8 cloves garlic
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • chipotle
  • ¼ teaspoon salt
  • 2 ½ cups broth, beer, or water 
  • 2lbs black beans or meat of choice
  • 14oz can diced tomatoes
  • olive oil

plus cilantro, lime juice, pickled onions, grated sharp cheddar, hot sauce for topping

  1. Prep veggies: peel and dice sweet potatoes and onion, and peel and mince garlic.
  2. In dutch oven or heavy-bottomed pot, add olive oil and heat over medium high. Add diced onion and sweet potatoes to the pot and cook until onions are tender (5min), stirring often.
  3. Add spices, including garlic, and cook until aromatic (roughly 30-45 seconds).  garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
  4. Add broth, beer, or water to pot. Increase heat to a boil, then reduce heat and simmer, covered, until sweet potato is tender. (Approx 10 min.)
  5. If you're using meat, fully cook, then add to pot with diced tomatoes. Beans can be drained and added directly to the pot.
  6. Bring to boil, and reduce to simmer for roughly 10 min.
  7. If you have the time, completely remove it from the heat and let it sit (refrigerated once cooled) for up to 24 hours to improve flavors. 
  8. If you're hungry and ready to enjoy the chili, serve with fresh cilantro, jalapeños, pickled red onions, sharp cheddar, avocado, hot sauce, and winter squash cornbread. Enjoy!