Homemade Sweet Potato Chili

On busy nights after school simple soups and chili are great for dinner on the run.  Make this in the morning or early afternoon.   It can simmer all day or be ready in as few as 3 hours.  The leftovers are easily frozen and make a delish dinner in flash.  This recipe makes quite a large pot of chili, so if you are cooking for 2-4 people you will have plenty to freeze for dinner in the future.

Sweet Potato Chili

Ingredients

3  15 oz Cans  Beans (any variety)
1  14.5 oz Can Diced Tomatoes
1   6 oz Can Tomato Paste
1   Anaheim Pepper
1   Green Bell Pepper
1   Red Bell Pepper
1   Jalapeno Pepper (Optional for a little kick)
1  Medium Size Onion
3  Cloves Garlic-Minced
1-2 Stalks of Celery
2  Large Sweet Potatoes
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Oregano
OPTIONAL:  1 lb cooked and drained ground beef or turkey

STEP 1:  Peel the Sweet Potatoes. Chop into approximately 1/2" cubes.  Add about 1 1/2" of water to a medium saucepan and add the cubed potatoes.  Cook on high until slightly tender. Use a fork to test how tender they are.

STEP 2:  Drain and Rinse your beans.  Pour into a large crockpot. I suggest using a colander to really get them clean.  This will reduce the amount of sodium in your chili.  You can use any kind of bean in any combination. Today I used Black, Red and Black Eye Peas.  I frequently use Garbanzo, Pinto and White Beans.   I think the variety adds color and I like the variety of textures. If you want to use dry beans be sure to cook them before hand.

STEP 3:  Wash and dice all of the peppers, onions and celery. I suggest dicing them pretty small.  I use a pampered chef chopper like this for dicing.


NOTE:  If you don't want your chili to be a little spicy, skip the jalapeño. My kids don't like the spice so we skip it.  The Anaheim pepper is more spicy than a bell pepper but won't have you sweating halfway through dinner.  It adds wonderful flavor, so don't be afraid: include the Anaheim pepper.

Now you should have a mixture that looks something like this.

STEP 4:  Pour the diced tomatoes and tomato paste and garlic into a large crockpot. If you want meat in your chili; add your cooked ground beef now.

STEP 5: Add the Cumin, Oregano and Chili Powder.  Stir to combine all ingredients.

STEP 6: Cook covered on high for 3 Hours or low for 5-6.

Enjoy garnished with onion, cheese, avocado, cilantro, sour cream or greek yogurt.

This chili can be prepared in advance and left uncooked in the fridge overnight.  It is a great way to bring a meal to a friend and they can cook it in their crock pot.

To Freeze: Store cooked chili in freezer safe container or a freezer bag.  I don't know for sure how long you can leave it frozen.  I have left it frozen more than 6 weeks and it was great when we ate it. Reheat in a saucepan on medium heat until your desired serving temperature is reached.