Sweet Potato Chili, the silver lining to the cloud that is winter in New York City. Don't get me wrong, New York is a great city, but as a southern Californian I do not enjoy being cold. At. All. But this chili makes it all better. The sweet potatoes balance the spiciness of the chili and cayenne peppers perfectly. Add some tortilla chips and diced onions for some crunch. The best part? Not waiting the typical three plus hours chili can take simmering. You will have flavorful chili after just 30 minutes of simmering. Enjoy!
- 2 sweet potatoes
- 1 red onion
- 2-15 oz cans of drained kidney beans
- Chocolate Chili Spice Mix
- 1 Tbsp of chili powder
- 1 tsp onion powder
- 1/2 Tbsp 100% unsweetened cacao powder
- 1/4 tsp garlic powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1 Tbsp tomato paste
- 1 cup broth of choice (really, use whatever you want. I forgot to buy vegetable broth so I was forced to use miso soup...)
- 1 Tbsp olive oil
- Salt to taste
- Cut the sweet potatoes into 1 inch cubed pieces
- In a large stock pot, heat 1 Tbsp of olive oil over medium-low heat, add potatoes, stirring to coat pieces evenly with oil. Cover.
- Cut the red onion in half. Dice one of the halves and add it to the potatoes. Dice the other half and set it aside to garnish individual bowls of chili when the chili is done.
- Add spices to potatoes and onions. Add the drained kidney beans.
- Add tomato paste and spices to potatoes, onions, and kidney beans. Stir to mix.
- Pour in broth. Stirring again. Turn the heat up to medium high until it reaches a boil.
- Once it reaches a boil, bring to a simmer by turning the heat down to low to medium-low. Allow to simmer for 30 minutes or until the chili thickens.
Add the diced onions you set aside earlier. Serve with cornbread or tortilla chips. Makes 4 servings.