This recipe for sweet potato chili is a bit of a fun take on an American favorite, the homeland of good chili. Chili normally uses a type of meat and beans as its basis, but this version substitutes the meat for sweet potatoes. The sweet potatoes not only give the chili the vital hefty component that defines good chili, but it also makes it a bit sweeter than your average chilli. It is great for vegetarians and vegans as a result.
Health Benefits
Believe it or not, the sweet potato’s popularity is not due its taste, which some people are seriously addicted to. It is mostly due to its health benefits which are amazing enough to make the sweet potato the go to substitute for the super popular potato. Eating sweet potatoes has the ability to help with weight gain, regulate digestion, and boost the immune system. It also has the ability to treat asthma and bronchitis, as well as control diabetes.
Ingredients
1 tbsp + 2 tsps extra-virgin olive oil
1 medium large sweet potato – peeled and diced
1 large onion – diced
4 cloves garlic – minced
2 tbsps chili powder
4 tsps ground cumin
½ tsp ground chipotle chili
¼ tsp salt
2½ cups water
30 oz black beans – rinsed
14 oz tomatoes – diced
4 tsps lime juice
½ cup fresh cilantro – chopped
How To Make Sweet Potato Chili
- Heat oil in a Dutch oven over a medium-high heat.
- Add sweet potato and onion.
- Cook while stirring frequently to the point the onion begins to soften.
- Add garlic, chili powder, salt, chipotle and cumin.
- Cook while constantly stirring for 30 seconds.
- Add water and bring to a simmer.
- Cover and reduce the heat to maintain a gentle simmer.
- Cook until the sweet potato turns tender – about 10 minutes.
- Add lime juice, beans, and tomatoes.
- Increase heat to high and return to a simmer while stirring frequently.
- Reduce heat and simmer until it is reduced slightly – about 5 minutes.
- Remove from heat and stir in cilantro.
Trivia
Sweet potatoes are quite different from yams.